rempeyek

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Ingredients:

700ml coconut milk (from 1 and half coconut)

175g rice flour

1 teaspoon salt

Oil for deep frying

300g groundnuts (clean and drained)

Dry-fried & ground

3 tablespoons cummin

3 tablespoons coriander

How to cook:

1. Combine the first five ingredients till smooth

2. Heat the oil in a wok. Immerse the rempeyek mould to heat it.

3. Lift the mould, then spoon some batter into it. Sprinkle 8-9 groundnuts.

4. Dip the mould into the wok. The rempeyek should separate easily from the mould. Fry till golden brown. Remove from heat and drain well.

* If a rempeyek mould is unavailable, use a flat frying pan and a wok. Heat a little oil in the flat pan. Ladle some batter and drop the groundnuts into it. Then pour batter into the pan. Let it cook for 2-3 minutes before transferring into the hot oil in a wok for deep frying.

To serve:

Serve on the plate. To store,  keep into the vacuum container.