Cara Membuat Cireng Tepung Kanji

>Hello Sohib EditorOnline! In this article, we will be discussing the steps on how to make cireng tepung kanji. Cireng is a popular street food in Indonesia made from tapioca flour or kanji, which is mixed with various spices and then deep-fried. It is commonly served with spicy peanut sauce or chili sauce. Here, we will guide you through the process of making your own cireng in the comfort of your own home.

Ingredients

The first step in making cireng is to gather all the necessary ingredients. Here are the ingredients you need to make 20 pieces of cireng:

Steps

Step 1: Prepare the Batter

Firstly, let’s prepare the batter. In a mixing bowl, combine the kanji flour, minced garlic, finely sliced spring onions, ground pepper and salt. Mix them well. Gradually add the water while stirring the mixture until it forms a smooth batter. Cover the bowl with a plastic wrap and let it rest for 15 minutes.

Step 2: Forming the Dough

After 15 minutes, stir the batter vigorously for 2-3 minutes. This will help to activate the gluten in the batter and make it more elastic. Prepare a steamer and steam the batter for five minutes. The steamed batter will have a sticky texture. This is the dough we will use to form the cireng.

Step 3: Forming the Cireng

Take a small handful of the steamed dough and roll it on a clean surface until it forms a cylindrical shape, about 8 to 10 cm in length and 3 cm in diameter. Do this for the rest of the dough until it is used up. Set aside.

Step 4: Deep-Frying the Cireng

Heat up a skillet or a deep-fryer with enough oil to cover the cireng. Once the oil is heated, carefully add the cireng one by one into the oil. Deep-fry the cireng on medium heat, turning occasionally until it turns golden brown. This should take about 3-4 minutes. Once it’s done, remove the cireng from the oil and place them on a paper towel to remove excess oil.

Step 5: Serving

Your cireng is ready to serve! Serve it with your favourite dipping sauce such as spicy peanut sauce or chili sauce.

FAQ (Frequently Asked Questions)

1. Can I use other types of flour instead of kanji flour?

No, cireng is traditionally made with kanji flour as it gives the characteristic chewy and elastic texture.

2. Is it necessary to steam the batter before deep-frying?

Yes, steaming the batter will activate the gluten and make the dough more elastic, thus giving the cireng a better texture.

3. Can I freeze the cireng?

Yes, you can freeze the cireng after it is deep-fried. Just make sure to defrost it completely before re-heating it in the oven or air fryer.

4. Can I add other ingredients to the batter?

Yes, you can add minced meat, vegetables or cheese to the batter to create your own variation of cireng.

5. How long can I store the batter?

You can store the batter in an airtight container in the fridge for up to 1-2 days.

That’s it, Sohib EditorOnline! We hope this article has been helpful in guiding you on how to make your own cireng tepung kanji. Have fun in the kitchen!

Cara Membuat Cireng Tepung Kanji