Ketapang Jahe
Introduction to Ketapang Jahe
Ketapang Jahe is a delightful traditional snack commonly found in Indonesia, often enjoyed with tea or coffee. Its name is derived from 'ketapang', a local tree, and 'jahe', meaning ginger. These crunchy, small pieces are often prepared during festive occasions and family gatherings.
History of Ketapang Jahe
The origins of Ketapang Jahe can be traced back to Indonesian culinary tradition, where snacks play a significant role. It's believed to have found its place in many households due to its simplicity and flavorful taste. The inclusion of ginger gives it a unique twist, celebrating the spice-driven cuisines of the region.
Ingredients for Ketapang Jahe
- Flour - 500 grams
- Coconut Milk - 200 ml
- Butter - 100 grams, melted
- Icing Sugar - 150 grams
- Ginger - 50 grams, grated
- Salt - 1 teaspoon
- Baking Powder - 1 teaspoon
- Egg - 1 piece
- Vanilla Extract - 1 teaspoon
- Oil - for frying
Preparation of Ketapang Jahe
Step 1: Initial Preparation
Before beginning, ensure all ingredients are weighed and measured correctly. This includes the flour, coconut milk, butter, and more. Use fresh ginger for a strong, aromatic flavor. Gather your egg and other essentials to avoid delays during the process.
Step 2: Mixing the Ingredients
In a large bowl, combine the flour, icing sugar, ginger, salt, and baking powder. Whisk these dry ingredients together until they're uniformly distributed.
Step 3: Creating the Dough
Slowly pour in the melted butter and mix gently. Add the coconut milk, egg and vanilla extract. Combine everything into a dough. It should be pliable but not sticky. If necessary, adjust with a little more flour or coconut milk.
Cooking Process of Ketapang Jahe
Step 1: Shaping the Dough
Roll the dough into several small logs. Cut each log into small bite-sized pieces, shaping them as you prefer, traditionally into diamond shapes.
Step 2: Heating the Oil
Heat the oil in a large frying pan over medium heat. You can use a cooking timer to ensure consistent heating. Test the oil temperature with a small dough piece; it should sizzle and float up immediately.
Step 3: Frying the Ketapang Jahe
Carefully add the dough pieces into the hot oil. Fry them in batches to avoid overcrowding, which can lower the oil temperature. Fry until golden brown and crispy. Using a slotted spoon, remove the cooked pieces and drain on paper towels.
Serving Ketapang Jahe
Once cooled, transfer the Ketapang Jahe to a serving plate. These are best enjoyed fresh but can also be stored in an airtight container. Serve them with a hot cup of tea or coffee, making a perfect accompaniment for a relaxing afternoon snack.