Cara Buat Kacang Tojin

>Hello Sohib EditorOnline, are you a fan of crunchy and savory snacks? You might want to try making your own kacang tojin, a traditional Indonesian snack made of peanuts coated with flour and spices. In this article, we will guide you step by step on how to make kacang tojin from scratch, with tips and tricks to get the perfect texture and taste. Let’s get started!

What is Kacang Tojin?

Kacang tojin is a type of snack that originated from West Java, Indonesia. It is made of peanuts, wheat flour, rice flour, cornstarch, and various spices such as garlic powder, onion powder, paprika, and salt. The peanuts are coated with the mixture of flour and spices and then deep-fried until crispy and golden brown. Kacang tojin is usually served as a snack or appetizer, and it pairs well with hot tea or coffee.

Ingredients

Before we start, let’s prepare the ingredients that you will need to make kacang tojin:

Ingredients	Amount
Raw peanuts	500 grams
Wheat flour	250 grams
Rice flour	100 grams
Cornstarch	50 grams
Garlic powder	1 tablespoon
Onion powder	1 tablespoon
Paprika	1 tablespoon
Salt	1 teaspoon
Water	200 ml
Oil for frying	Enough to fill the frying pan or wok

Make sure to use high-quality ingredients to get the best result. You can adjust the amount of spices according to your preference. Now that you have prepared the ingredients, let’s move on to the next step.

How to Make Kacang Tojin?

Step 1: Preparing the Peanuts

The first step is to prepare the raw peanuts. Wash the peanuts with clean water to remove any dirt or impurities. Then, soak the peanuts in water for about 2 hours. This will help to remove the skin easily and make the peanuts crispy after frying.

Step 2: Coating the Peanuts

In a bowl, mix the wheat flour, rice flour, cornstarch, garlic powder, onion powder, paprika, and salt. Add water gradually while stirring until the mixture becomes a thick batter. The batter should not be too runny or too thick.

Drain the water from the soaked peanuts, and peel off the skin by rubbing them between your palms. Make sure the peanuts are completely dry before coating them with the batter. Add the peanuts to the batter and mix well until all the peanuts are coated evenly.

Step 3: Frying the Kacang Tojin

Heat the oil in a frying pan or wok over medium-high heat. Once the oil is hot enough, add the coated peanuts to the oil one by one. Do not overcrowd the pan, as this will lower the temperature of the oil and make the kacang tojin greasy. Fry the peanuts for about 5-7 minutes or until they turn golden brown and crispy.

Use a slotted spoon or a strainer to remove the kacang tojin from the oil and transfer them to a plate lined with paper towels. This will absorb the excess oil and make the kacang tojin less greasy. Let the kacang tojin cool down before serving.

Step 4: Storing the Kacang Tojin

You can store the kacang tojin in an airtight container or ziplock bag for up to two weeks. Make sure to let them cool down completely before storing them, and keep them in a dry place to prevent them from getting soft or soggy.

Tips and Tricks

Tip 1: Use Raw Peanuts

Using raw peanuts instead of roasted peanuts will give a better texture and taste to the kacang tojin. Roasted peanuts tend to become too hard and dry after frying, while raw peanuts become crispy and crunchy.

Tip 2: Soak the Peanuts

Soaking the peanuts in water will help to remove the skin easily and make the peanuts crispy after frying. Make sure to drain the water completely and pat dry the peanuts before coating them.

Tip 3: Coat the Peanuts Evenly

Make sure to coat the peanuts evenly with the batter to get a consistent texture and taste. You can use a spoon or spatula to mix the peanuts with the batter until all the peanuts are coated.

Tip 4: Avoid Overcrowding the Pan

Do not overcrowd the frying pan or wok, as this will lower the temperature of the oil and make the kacang tojin greasy. Fry the peanuts in batches if necessary, and make sure to remove any small bits of batter that may fall into the oil, as they will burn and make the oil dirty.

FAQ

Q: Is it necessary to soak the peanuts?

A: Yes, soaking the peanuts in water will help to remove the skin easily and make the peanuts crispy after frying.

Q: Can I use roasted peanuts?

A: It is not recommended to use roasted peanuts, as they tend to become too hard and dry after frying. Raw peanuts are better for making kacang tojin.

Q: Can I store kacang tojin in the refrigerator?

A: It is not necessary to store kacang tojin in the refrigerator, but you can store them in an airtight container or ziplock bag in a dry place for up to two weeks.

Q: Can I use other spices?

A: Yes, you can adjust the amount and type of spices according to your preference. Some people like to add chili powder or curry powder to the batter for a spicier taste.

Q: Can I use other types of flour?

A: You can substitute wheat flour with all-purpose flour or chickpea flour, but the texture and taste of the kacang tojin may be slightly different.

That’s all for our guide on how to make kacang tojin. We hope you find this article helpful and easy to follow. Don’t hesitate to try making your own kacang tojin and share them with your friends and family. Happy cooking!

Cara Buat Kacang Tojin