Steamed kerupuk aci

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Kerupuk aci is a tapioca-based cracker with a simple pantry profile and a very satisfying transformation from soft dough to crisp snack. It is a useful beginner recipe because you can clearly see each stage: mixing, steaming, drying and frying.

Serves: 12 people

Preparation time: 120+ min

Ingredients

• Tapioca flour – 700 g
• Salt – 1/2 tbsp
• Stock powder – 1/2 tbsp
• Water – 500 ml
• Oil, for greasing and frying – as needed

Method

1. Bring the 500 ml water to the boil.
2. Put the tapioca flour, salt and stock powder in a large bowl and mix them evenly.
3. Pour the boiling water straight onto the dry ingredients and stir with a spatula until a thick dough forms.
4. If needed, let the dough cool very briefly and knead it until it is smooth enough to shape.
5. Form small balls and flatten them into thin rounds.
6. Lightly oil the steamer base so the crackers do not stick.
7. Steam the rounds over low to medium heat for about 3 to 4 minutes, just until set.
8. Transfer them to trays or racks and dry them in the sun for 1 to 2 days, or until thoroughly dry.
9. Fry the dried crackers in hot oil until they puff and become crisp.