Keciput |Mini Rice Flour Sesame Balls
Here is one of memorable old school recipes; “Keciput” snack, it also known as #Ciput, Ceplus Onde-onde, Kacipo, Rattan Seeds, and so on.
Well, I myself surprised that this one is quite tricky despite its simplicity …
After rummaging through various recipes available on the internet, the result is always frustrating …
But finally, I can find this cool recipe from Cookpad.
The result wouldn’t be disappointing I guarantee, it’s both crunchy and soft in texture. Perfect for daily snacks at home or even for business ideas.
Ingredient
* 500 grams of sticky rice flour.
* 3 medium-sized chicken eggs, (2 is enough if it’s big in size)
* 100-120 grams Sugar, suit your taste.
* 2 tablespoons or about 50 grams Butter/Margarine.
* 9 grams or about 1 teaspoon of SP (Cake Emulsifier).
* 1 tsp Salt.
* 1 teaspoon Vanilla Essence, replaceable with ½ vanilla powder.
* 90 ml or about 12 tablespoons of whiting water.
^^ 5 to 10 grams of Limestone paste soaked in 200 ml water, then just take the clear part of the water as much as 90 ml.
* 100 s / d 110 ml of water (The amount of water is adjusted to the size of the eggs).
* 250 grams Sesame.
^^ Pour 20 ml of water then stir it well until the sesame is moist as to get it firmly stick to the Keciput.
Note
IMHO, the shape of Keciput also affects the crispy texture of the Keciput. I tried the round and oval versions, it turned out that the oval versions of the Keciput tended to be crispier and done quicker. In addition, it’s faster and more efficient to shape.
Print Keciput in small size, it’s better to limit the size to 3 grams, that way the results can be crispy and cooked inside and out quicker.
Since this one has sugar in it, when Keciput is still hot, then even though it’s golden brown in color, the inside texture is still soft. Then it’s best to verify or taste its crunchiness level when the Keciput is cold. Its crunchiness apex will only be reached when it turns completely cold.
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