Rempeyek Kacang
By: Yoshi Yehuda
Published: Friday, January 22, 2010 - 2:04am

Ingredients




150 grams rice flour 
475 ccs thin coconut milk from ¼ half aged coconut
4 cloves garlic, finely chopped
1 tablespoon dry roasted coriander seeds
1 level teaspoon salt
2 lime leaves
300 grams peanuts, choose the dry ones
600 ccs oil, for frying

Preparation

1 Grind garlic, coriander, salt and lime leaves together. 2 Mix flour, coconut milk, ground ingredients. Stir well. 3 Prepare a small 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 Tbs. of peanuts and put it into the pan. Press to make a flat round form. Fry until brownish. Remove and drain. Repeat until all dough is used.