Version from Jakarta, Indonesia
Akar Pinang — Jakarta, Indonesia
Akar Pinang is a crisp deep-fried cookie from Jakarta, its dough twisted and looped to resemble areca palm roots before being fried until golden and lightly sweet.
- 40 min
- Prep
- 20 min
- Cook
- 8
- Servings
- Easy
- Difficulty
Akar Pinang is a crunchy fried cookie made from a simple dough of flour, egg and sugar, worked until firm enough to be twisted into loops that resemble tangled tree roots, which is where the snack takes its name.
It is reported from Jakarta, where it belongs to a family of fried sweets kept in tins for festive gatherings and family visits, alongside other shapes cut from similar doughs.
To prepare it, flour is combined with egg, sugar, a little butter and sometimes coconut milk, then kneaded into a firm, non-sticky dough. Small lengths are rolled into thin ropes and looped or twisted into knots before being deep-fried over moderate heat until they turn an even golden brown and become crisp all the way through. The cookies are drained well and left to cool completely so the crunch sets before storing.
What distinguishes this version is the tightness of the twist and the crumb of the dough, which is worked less than a bread dough so the fried cookie shatters rather than chews. Cooks vary the amount of egg and sugar, which changes how deep the color turns during frying and how sweet the finished cookie tastes.
Preparation
Beat the eggs with the sugar until well combined.
Mix in the flour, salt, softened butter and coconut milk, then knead into a firm, smooth dough.
Rest the dough for fifteen minutes under a cloth.
Roll small portions into thin ropes and twist each one into a loose knot.
Deep-fry the twists in moderate oil until golden brown and crisp, then drain and cool completely before storing.
