The recipe for long-lasting super crispy Pontianak bakwan, complete with frying technique so it’s not oily

photo: brilio.net/Agustin Wahyuningsih

Brilio.net – Vegetable bakwan or bala-bala is a dish that is never absent from the dining table when it is time to break the fast. Of the many types, Pontianak’s typical Bakwan Sayur is one of the most sought after because of its characteristics of being thin, wide and having a crunchy texture that lasts a long time. The addition of whole shrimp topping or sprinkling of rebon on top gives a unique savory sensation.

The main problem when making bakwan at home is that the texture quickly becomes soft after it cools. However, with the right technique for selecting ingredients and frying methods, your homemade bakwan can remain crunchy and crispy even if it has been left out for a long time.

The Secret to Mixing Flour for a Long-Lasting Crispy Texture

The key to the crispiness of Pontianak bakwan lies in the composition of the flour mixture. Using medium protein wheat flour mixed with a little rice flour is the best combination. Rice flour functions to provide a harder “crunching” effect, so that the bakwan doesn’t wilt easily in the heat of the vegetable steam.

Apart from that, make sure the mixture is not too thick. A slightly runny batter will produce a layer of bakwan that is thin and evenly crispy all the way to the inside.

Steps to Make Bakwan Pontianak “Anti-Soft”

The following is a complete guide to making Pontianak Vegetable Bakwan which is thin, crispy and long-lasting. This dosage has been adjusted so that the texture is not hard and is suitable for the takjil menu.

Ingredients & Precise Measurements

Flour Dough:

– 250 grams medium protein wheat flour
– 50 grams of rice flour (Key to long lasting crispiness)
– 20 grams of cornstarch (Gives a light texture)
– 350 – 400 ml Ice water (Pour in gradually until the mixture is slightly runny)
– 1 egg yolk (for a natural savory taste)

Vegetable Ingredients:

– 150 grams Cabbage, finely sliced
– 100 grams of Carrots, cut into thin matchsticks
– 2 stalks of leeks & celery, finely sliced
– Medium sized shrimp or enough Rebon for topping

Ground spices:

– 5 cloves of garlic
– 3 cloves of red onion
– 1 tsp Coriander powder & 1/2 tsp Pepper powder
– 1.5 tsp Salt & 1 tsp Mushroom stock
– 1/2 tsp granulated sugar
– 1/4 tsp Baking Soda

How to Make Step by Step

Step 1: Make the Dough

Mix wheat flour, rice flour, cornstarch, ground spices, and all complementary spices in one container. Pour in the ice water little by little while stirring thoroughly using a whisk until there are no lumps. Add egg yolk, stir again.

Note: Make sure the dough is a little thinner than regular bakwan so that the results are thin and evenly crispy.

Step 2: Mixing Vegetables

Add the sliced ​​cabbage, carrots, spring onions and celery to the flour mixture. Stir gently until all the vegetables are coated in the mixture. Add the baking soda last right before frying for maximum reaction.

Step 3: Heat the Mold

Heat large amounts of cooking oil (deep frying). Soak the iron ladle (mould) in hot oil for a few minutes. This is very important so that the dough doesn’t stick when molded.

Step 4: Scoring & Frying

1. Take a hot vegetable spoon, pour the mixture into it until it is slightly full but thin.
2. Place one shrimp or a sprinkling of rebon on top, press slightly so that it sticks.
3. Put the ladle containing the mixture back into the hot oil.
4. Wait a few seconds until the edges harden, then shake gently until the bakwan comes out of the mold.
5. Fry over medium heat until golden yellow. Just come back once.

Step 5: Draining

Lift the bakwan and drain it in a standing position (upright) so that the oil drains completely and the bakwan doesn’t get soft quickly due to the trapped hot steam.

FAQ for Making Pontianak Bakwan

1. Is it possible to add eggs to the dough to make it more delicious?

Adding eggs does make the taste more savory, but eggs tend to make the texture of fried foods soft and mushy more quickly after they cool. If you want it to be crispy for a long time, you should avoid using eggs or use only the white part.

2. Why does my bakwan feel very oily after removing it?

This usually happens because the oil temperature is too low when the dough is added, or the bakwan is turned too often. Make sure the oil is really hot and flip the bakwan just once once the bottom is set.

3. How do you wash shrimp so they don’t get fishy when used as a topping?

Wash the prawns under running water, remove the heads if necessary, then coat with lime juice for 5 minutes. Rinse again and dry with kitchen tissue before placing on the bakwan mixture.

4. Can baking soda be used to add crunch?

Can. Adding a small amount (a teaspoon) of baking soda can help create small air spaces in the dough, so that the texture of the bakwan becomes lighter and less hard when bitten.

5. How do you store leftover bakwan so it can be crispy again for sahur?

Store bakwan in an airtight container. To enjoy it again at dawn, use an air fryer at 180°C for 3-5 minutes or bake briefly in the oven so that the oil comes out and the texture returns to crispy.

(brl/tin)