Rempeyek | Indonesian Peanut and Rice Flour Crisps

Pound the garlic and salt together in a mortar until smooth, then add the ground coriander seeds. Remove the tough central vein from the makrut lime leaves and slice them into very fine strips. Cut the peanuts in half lengthwise; whole peanuts can break through the thin crisp and pose a choking hazard to young children.

Sift the rice flour and cornstarch into a bowl. Gradually add the coconut milk, whisking as you go. Stir in the garlic paste and sliced makrut lime leaves. The batter should be slightly thicker than milk and flow continuously off a spoon; if it is too thick, it will form a heavy patch in the oil instead of a lace-like crisp.

Heat the oil over medium heat in a wide, deep skillet. The oil is ready when a drop of batter sizzles and rises to the surface without sinking. Fill a ladle with batter, add a few peanut pieces, and rest the ladle against the edge of the skillet as you stream the batter into the oil in a thin layer. As it runs down the side, it will spread on its own and form lacy holes; if poured directly into the center of the skillet, it will not spread.

When the edges lift and release from the skillet, turn the crisp with tongs and fry the other side for about 1 minute. Remove the rempeyek when it is pale golden; a darker color can taste bitter once cooled. Drain in a single layer on a wire rack. Do not place paper towels between the crisps, as trapped steam will soften them.