Galletas crujientes de arroz y cacahuete

Ingredientes

• 250 gr Rice Flour
• 100 gr Tapioca Flour
• 1 small egg, lightly beaten
• 35 ml Instant Coconut Milk
• 300 ml Water
• 6 lbs Jeruk Leaves, remove the bone & leaves finely sliced
• Salt to taste
• Mushroom Broth powder / Broth powder to taste
• Right amount of oil
• 250 gr Peanuts, cut into small pieces according to taste
• 2 cloves of garlic
• 2 cm Turmeric, roasted
• 1.5 cm Kencur
• 1/2 tbsp Roasted Coriander
• 3 roasted candlenuts

Preparación

1. 1

   --- Steps To Make ---

2. 2

   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 correction

3. 3

   Add lime leaf slices, stir to spread

4. 4

   Using a deep and wide frying pan/frying pan, heat a large amount of cooking oil over medium-low heat

5. 5

   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.

6. 6

   Once cool, store in an airtight container, so it doesn't stagnate.

7. 7

   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.