recipes 9

Crispy Peanut Wafers (Peyek Kacang)


10 min


10 min


[Total: 1    Average: 4/5]

recipes 9

Main Ingredients

  • 1 1/2 ‏cups (220 g) raw peanuts
  • 1 ‏cup (120 g) rice flour
  • 3/4 ‏cup (100 g) all-purpose flour
  • 1 ‏cup (250 ml) thick coconut milk
  • ‏Oil, for deep-frying

Spice Paste

  • 2 ‏macadamia nuts or candlenuts, roughly chopped
  • 1/2 ‏in (1 cm) fresh turmeric root, peeled and sliced, or ½ teaspoon ground turmeric
  • 2 ‏cloves garlic, peeled
  • 1 ‏teaspoon coriander seeds
  • 2 ‏kaffir lime leaves (optional)
  • 1/2 ‏teaspoon salt


Dry-roast the peanuts in a wok or skillet over low heat for about 5 minutes. Remove from the heat and set aside to cool, then rub the peanuts together to remove the skins.

To make the Spice paste, grind all the ingredients to a smooth paste in a mortar or blender, adding a little coconut milk if necessary to keep the mixture turning. Combine the ground paste and flours in a mixing bowl, add the coconut mix and stir well to obtain a smooth batter, then add the peanuts and mix well.

Heat the oil in a wok over medium high until hot. Ladle 2 tablespoons of the batter at a time into the hot oil and deep-fry until crispy and golden brown, 3 to 5 minutes. Remove from the wok and drain the water on paper towels. Continue deep-fry the wafers until all the batter is used up. Allow the wafers to cool thoroughly before storing them in an airtight container.

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