Here’s a traditional Indonesian recipe for Peyek Tumpuk — a crispy, savory snack made with peanuts and a spiced rice flour batter. It’s light, crunchy, and perfect as a side or snack.
🥜 Peyek Tumpuk (Crispy Layered Peanut Crackers) — Makes ~20 pieces
Ingredients
Batter:
- 1 cup rice flour
- ½ cup tapioca flour (optional for extra crispiness)
- 1 egg
- 1 cup coconut milk (or water)
- 2–3 cloves garlic, finely minced
- 1 tsp coriander powder
- ½ tsp turmeric powder
- Salt to taste
- 100 g raw peanuts (with or without skin)
For Frying:
- Vegetable oil, enough for deep-frying
Instructions
1️⃣ Make the Batter
- In a bowl, combine rice flour, tapioca flour, egg, coconut milk, garlic, coriander, turmeric, and salt.
- Stir until smooth, slightly thick but pourable.
- Add peanuts to the batter and mix well.
2️⃣ Fry the Peyek
- Heat oil in a wok or deep pan over medium heat.
- Once hot, pour a small ladle of batter with peanuts into the oil, spreading thinly to form a round cracker.
- Fry until golden brown and crispy (2–3 minutes per side).
- Remove and drain on paper towels.
3️⃣ Layering (Tumpuk)
- To make the tumpuk (stacked) effect, slightly overlap each cracker while frying or stack them after frying for serving.
- Some recipes pour a slightly thinner batter over the peanuts on the first layer to create a double-layered effect.
4️⃣ Serve
- Cool completely before storing in an airtight container. Keeps for 1–2 weeks.
🔹 Tips & Variations
- Flavor kick: Add sliced kaffir lime leaves or chili slices to the batter.
- Peanut alternatives: Cashews or anchovies (for salty peyek kacang ikan) can be used.
- Extra crispiness: Use a mix of rice and tapioca flour and fry over medium heat, not too hot.
- Storage: Keep in an airtight container at room temperature to maintain crispiness.
If you want, I can also give a mini baked version of Peyek Tumpuk that’s lower in oil but still crispy — perfect for healthier snacking.
Do you want me to give that version?
