Peanut Crispy Rice Crackers

ingredients

250 gr Rice Flour100 gr Tapioca Flour1 small egg, lightly beaten35 ml Instant Coconut Milk300 ml Water6 lbs Jeruk Leaves, remove the bone & leaves finely slicedSalt to tasteMushroom Broth powder / Broth powder to tasteRight amount of oil250 gr Peanuts, cut into small pieces according to taste

ground spices

2 cloves of garlic2 cm Turmeric, roasted1.5 cm Kencur1/2 tbsp Roasted Coriander3 roasted candlenuts

steps to make

1. In a bowl, mix rice flour, tapioca flour, salt and mushroom broth, mix well. Add ground spices, eggs, instant coconut milk, mix well. Pour the water gradually while stirring until the dough is smooth with medium thickness. The use of water can be less or more, adjusted to get a dough consistency that is not too thick and not too runny. Taste correction2. Add lime leaf slices, stir to spread3. Using a deep and wide frying pan/frying pan, heat a large amount of cooking oil over medium-low heat4. Take 1 tablespoon of dough, add peanuts to taste. Pour wide around the pan, flush with oil until the dough can be released from the edges of the pan. Fry until golden evenly. Lift and drain. Continue until the dough runs out.Once cool, store in an airtight container, so it doesn’t stagnate.Note: To prevent the peanuts from sticking, don’t put them in the batter but add enough in the vegetable spoon when the batter is about to be poured into the pan.