Indonesian savoury peanut brittle

Rempeyek Kacang

Preparation info
    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

Usually, these are just called ‘peyek’ for short. Peyek are a crispy, nutty savoury, very good to serve with drinks before a meal.


  • 250 g (8 oz) peanuts
  • 2 kemiri (candlenuts)


Cut each peanut in half. Pound the kemiri and garlic together and add the coriander and some salt. Mix these ingredients (not the peanuts) with the rice flour, and then start to add water, a little at a time, stirring and mixing thoroughly. The batter that is produced should be thick, but should still be able to run. Pour the peanuts into the batter.

For frying peyek, you need a non-sti