Rice Flour Crisps with Mung/Green Gram Beans

Rempeyek

Preparation info

  • Makes

    50–60

    savoury crisps
    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

I don’t think you can find a more delicious crisp anywhere than these Indonesian rempeyek. You may have to practise for a few minutes to get the frying of them just right, but there is nothing difficult about them. You do, however, need to go to an Oriental shop to get really fine rice powder; the rice flour sold in most supermarkets is not fine enough.

Instead of mung/green gram beans, you can also use peanuts, which many people think are even nicer but which involve more work – yo

Ingredients

Method