Serves 1
Directions
- 1Make the biang (starter) by cooking the flour mixture with 450 ml of water until thickened.
- 2Wait for the biang to cool slightly, then add one egg and stir until well blended.
- 3Add 2 tablespoons of vegetable oil and mix until the texture is smooth.
- 4Add 250 grams of tapioca flour and mix.
- 5Divide the dough into 50 gram portions.
- 6Shape the dough using your fingers to make egg pempek, filling it with egg filling, being careful not to overfill.
- 7Shape some of the dough into pempek lenjer.
- 8Boil the shaped pempek in boiling water with a little salt and oil until they float, indicating they are cooked.
- 9Fry the pempek in plenty of hot oil until the outside is crispy and brownish.
- 10Lift and drain the fried pempek.
Ingredients
- 450 ml Water
- Flour
- 1 butir Egg
- 2 sdm Vegetable oil
- 250 gr Tapioca flour
- Sago
- Salt
- Egg filling
Equipment
WokFrying pan
Tips
- Use sago on your hands to prevent the dough from sticking when shaping.
- Don't overfill the egg pempek to prevent leaking.
- Add salt and oil to the boiling water to prevent the pempek from sticking.
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