Crispy Peanut Wafers

Rempeyek Kacang


  • 11/2 cups (220 g) raw peanuts
  • 1 cup (120 g) rice flour
  • 3/4 cup (100 g) flour
  • 1 cup (250 ml) thick coconut milk Oil, for deep-frying

Spice Paste

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


  1. 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.
  2. 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 milk and stir well to obtain a smooth batter, then add the peanuts and mix well.
  3. Heat the oil in a wok over medium heat 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 wafer on paper towels. Continue to deep-fry the wafers until all the batter is used up. Allow the wafers to cool thoroughly before storing them in an airtight container.
  • Makes about 30 wafers
  • Preparation time: 20 mins
  • Cooking time: 25 mins
Leave a Comment
shared on