Traditional Double Ladle Kuih Rempeyek or Peyek (javanese crispy fritters) mold This mould is used for making rempeyek( peanut rice flour crisps). The trick of getting a round shape rempeyek is heat the oil in a wok then immerse the rempeyek mould to heat it. Lift the mould, then spoon some batter into it. Sprinkle 8-9 groundnuts. See full recipe below Mould size: 10 cm diameter Handle : 24cm RECIPE: A) WHAT'S INSIDE 2oo g peanuts 200 g or ml of thin coconut milk 250 g plain water 150 g rice flour 50 g corn flour 1 tsp coriander powder 4 small shallots or garlics 1/2 tsp fennel seeds 1/2 tsp cumin seeds Pinch of salt Sugar to taste Some anchovies / ikan bilis (optional) B) HOW TO MAKE IT 1) Pound the garlic/shallots, fennel & cumin seeds until fine 2) Add rice flour, corn flour, peanuts, salt, sugar & coriander powder in bowl 3) Mix in shallot/garlic paste followed by coconut milk/water until thin & watery 4) Heat up a pot of oil (high heat) 5) Oil ready for frying when bubbles emit from bamboo chopstick dip in oil 6) Take rempeyek mould, heat it up in the hot oil 7) Remove and pour some batter on the rempeyek mould 8) deep fry (high heat) until no more bubbles emit & it turns light brown 9) drain & leave on paper towel to soak up the excess oils 10) allow to cool completely then store in air tight container immediately note: Rempeyek or peyek is a deep-fried savoury Javanese crackermade from rice flour with other ingredients bound or coated by crispy flour batter. The most common types of rempeyek are peyek kacang or peanuts granules peyek,however other ingredients might also used, such as teri (dried anchovies), rebon (small shrimp) or ebi (dried shrimp). Today rempeyek is commonly found in Indonesia, Malaysia and Suriname.