Pempek with and without Egg Filling: Ideal for Selling + Tips
Pempek, a beloved Indonesian delicacy, comes in various forms, including those filled with egg and those without. This versatile recipe will guide you through making both types of pempek, ideal for selling or sharing with friends and family. Here’s a comprehensive guide, including tips to perfect your pempek and ensure it’s both delicious and easy to prepare.
Ingredients:
- 500 grams all-purpose flour
- 500 grams shrimp sago flour (also known as sago udang flour; you may also use other types of sago flour, such as the sago flour from P Tani)
- 500 grams rice flour
- 2 tablespoons finely minced garlic
- 3 tablespoons sugar
- 2 tablespoons salt
- 2 eggs (for the dough)
- Additional 1 egg (for filling, if making pempek telur)
- 3 tablespoons all-purpose flour (for thickening the filling, if making pempek telur)
Instructions:
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Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour, shrimp sago flour, and rice flour. Add the minced garlic, sugar, and salt. Mix these dry ingredients thoroughly.
- Gradually pour in boiling water, mixing continuously until the dough starts to come together. The amount of water required may vary, so add just enough to achieve a smooth, pliable dough.
- Allow the dough to cool slightly before adding the eggs. Mix well until the dough is smooth and uniform.
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Forming the Pempek:
- Once the dough is manageable and warm, shape it into small oval or cylindrical pieces. For pempek with egg filling, flatten a portion of the dough, place a small amount of filling in the center, and seal the edges to encase the filling.
- For the filling, mix one egg with 3 tablespoons of all-purpose flour to create a thick, easy-to-handle mixture. This will make the filling richer and easier to handle.
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Cooking:
- Bring a large pot of water to a rolling boil. Add 2 tablespoons of oil to the water to prevent the pempek from sticking to the pot.
- Gently place the pempek into the boiling water. Cook until they float to the surface, indicating that they are fully cooked. This usually takes about 10-15 minutes.
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Cooling:
- Remove the pempek from the water using a slotted spoon and place them on a plate to cool.
Tips for Perfect Pempek:
- Sago Flour: While sago flour can vary, using shrimp sago flour (sago udang) imparts a distinctive flavor and texture to the pempek. However, other types of sago flour are also suitable, so choose based on availability and preference.
- Texture Considerations: Tapioca flour can also be used for making pempek. However, pempek made with tapioca flour alone tends to be chewier and less ideal for stocking. Tapioca flour is better used as a thickener for the dough rather than the main ingredient.
- Mixing and Handling: When mixing the dough with boiling water, use a spatula or wooden spoon to avoid burns and to ensure even mixing. Shape the pempek while the dough is still warm but not too hot.
- Filling: For egg-filled pempek, adding flour to the filling mixture helps achieve the right consistency and makes the filling easier to handle. The proportion of eggs to flour can be adjusted based on the desired thickness and richness of the filling.
- Boiling Water: Ensure that the water is at a full, rolling boil when adding the pempek. This helps them cook evenly and prevents sticking to the bottom of the pot.
This pempek recipe is not only a delightful treat but also a practical choice for those looking to sell their culinary creations. By following these guidelines and tips, you can make perfect pempek that will stand out in flavor and quality. Enjoy preparing and sharing this Indonesian classic!
