Ingredients
- 1 large bowl of cooked rice
- 1 handful of anchovies
- 6 cloves of garlic
- 1/2 tsp ground pepper
- 1/2 tsp ground coriander
- 1 beaten egg
- 2 tsp salt
- 1/2 tsp bouillon powder
- Sufficient amount of water for soaking rice
- 300 grams cassava flour
- 2 tbsp cornstarch
- 50 grams wheat flour
Instructions
-
Begin by soaking the cooked rice in boiling water for 2 hours. Then, blend the rice until smooth and transfer to a saucepan.
-
Blend together anchovies, garlic, ground pepper, and ground coriander until smooth. Add this mixture to the saucepan with the blended rice.
-
Cook the mixture over medium heat until it comes to a boil, stirring occasionally, for about 10-15 minutes. Then, turn off the heat and set aside.
-
Gradually add cassava flour, cornstarch, and wheat flour to the saucepan, stirring well with a ladle until fully incorporated.
-
Once the dough has cooled slightly, knead it until smooth and non-sticky.
-
Beat the egg and add a pinch of salt to prepare the filling for the pempek.
-
Shape the dough into balls with a hollow center, then fill each with the beaten egg mixture.
-
Bring a pot of water to a boil, add a pinch of salt, and gently place the pempek into the water. Cook until they float to the surface, then remove and drain.
-
Heat oil in a frying pan and fry the pempek until golden brown and cooked through.
-
Serve hot with traditional cuko sauce or your favorite dipping sauce.
This delightful recipe for Stuffed Rice Pempek with Egg Filling combines the flavors of rice, anchovies, and aromatic spices, encased in a crispy fried shell. Perfect for enjoying as a snack or a main dish, it’s sure to become a favorite at your table.