Kerupuk gendar

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Kerupuk gendar is a clever way of turning cooked rice into something crisp and deeply savoury. The texture depends on drying it properly, so it is a good recipe for learning why patience matters when you make traditional crackers at home.

Serves: 8 people

Preparation time: 40 min

Ingredients

• Warm cooked rice – 450 g
• Tapioca flour – 30 g
• Boiling water – 100 ml
• Garlic, crushed – 4 cloves
• Ground coriander – 1/2 tsp
• Salt – 1/2 tsp
• Stock powder – 1 sachet or 1 tsp
• Oil, for greasing and frying – as needed

Method

1. Crush the garlic and coriander together so the seasoning is evenly distributed later.
2. Pour the boiling water over the tapioca flour and stir until it thickens into a gluey starter paste.
3. Put the warm rice in a bowl and mix in the tapioca starter, the garlic-coriander mixture, salt and stock powder.
4. Pound or mash the rice until the grains break down and the mixture becomes cohesive.
5. Spread the mixture into a lightly oiled tray and press it down evenly.
6. Steam for about 30 minutes over medium heat until fully cooked.
7. Let the slab cool completely, then cut it into pieces and flatten each piece so it dries more easily.
8. Dry the pieces thoroughly in the sun until they are completely hard.
9. Fry in hot oil until puffed and crisp.