Already made the iftar menu, not yet? If not, You can try the Bakwan fried recipe which is the most sought-after iftar menu.
This fried bakwan iftar menu usually has crunchy flour and is mixed with vegetables in it.
Nah, for the recipe and how to make it, see below, of!
Add rice flour / cornstarch
Making bakwan must use the correct dough flour to get a soft and crunchy result.
Like most, basically this bakwan flour dough is only made from wheat flour. even though, Wheat flour only gives crunchy results at the beginning while it's hot and of course it doesn't last long.
You can add other ingredients for a crunchy and soft bakwan, like rice flour or cornstarch to the dough. Then don't forget to add the ground spices made from garlic, down red, salt, and a little pepper. As well as additional vegetables such as cabbage and carrots or add vegetables to taste, of!
Furthermore, which is no less important besides flour, herbs and vegetables are the liquid ingredients. The liquid ingredients used can be coconut milk and water. Whatever liquid is used, make sure it is cold so that the bakwan is maximally crispy.
Bakwan dough
Tips for making bakwan dough, namely how we can make dough with flour composition, vegetables, and the liquid ingredients are balanced. Do not forget that this dough must also have the taste of ground spices and other spices.
Makes bakwan flour dough that is crispy and durable, Bakwan dough should be thinner. This runny dough will ripen the bakwan more quickly and is crisper when bitten.
Avoid making thick bakwan texture or too much flour, because the bakwan might just be thick but not crunchy.
Nah, to test the crispy bakwan, please fry as much as one tablespoon of vegetables first and fry until golden yellow. If the bakwan is too thick, can add more liquid ingredients. Likewise, if it is too thin, you can add flour.
How to fry
Try to use a deep pan and lots of oil when frying the bakwan. Then heat the oil over medium heat.
Then spoon the bakwan mixture on the sides of the pan and let the dough fall into the oil itself. Flush the bakwan mixture until it is not sticky and finally it is removed from the frying pan and into the cooking oil..
Another tip when frying crispy bakwan is to poke the bakwan with the tip of the spatula to remove the wet dough from inside the bakwan..
After that, continue frying using only medium heat until the bakwan is golden yellow, then lift, okay!
Read it too, Exploring Various Regions in Indonesia? This iftar takjil dish should not be missed!
