REMPEYEK KACANG

INGREDIENTS

• 150 gm Rice flour
• 440 ml Coconut milk
• 4 Garlic cloves, finely chopped
• 1 tbls Coriander seeds dry roasted
• 1 tsp Salt
• 2 Lime leaves
• 300 gm Peanuts
• 600 ml Rice Bran Oil for frying

METHOD

1. Grind Garlic, Coriander, Salt and Lime leaves together.
2. Mix Flour, Coconut milk, and the ground ingredients. Stir well.
3. Heat a pan, add a soup ladle half full of Oil and heat it over a medium flame.
4. Take one soup ladle full of dough and one tbls Peanuts and put it into the pan.
5. Press to make a flat round form.
6. Fry until brownish.
7. Remove and drain.
8. Repeat until all dough is used.