📝 About This Recipe
Kembang Goyang, which translates to 'shaking flower,' is a beloved traditional Indonesian snack typically served during festive holidays like Eid al-Fitr. These delicate, flower-shaped crackers are celebrated for their thin, lattice-like structure and an addictive crunch that balances subtle sweetness with nutty sesame undertones. While traditionally deep-fried, this modern air-fryer version delivers that signature snap with significantly less oil, making this heritage treat a lighter, guilt-free delight.
🥗 Ingredients
Dry Ingredients
- 200 grams Rice Flour (sifted for a smooth batter)
- 50 grams Tapioca Starch (adds a light, crispy snap)
- 65 grams Granulated Sugar (adjust slightly for desired sweetness)
- 1/2 teaspoon Salt (fine sea salt)
- 1/4 teaspoon Vanilla Powder (or 1/2 tsp vanilla extract)
Wet Ingredients
- 250 ml Coconut Milk (full-fat for best flavor)
- 1 large Egg (beaten, at room temperature)
- 1 tablespoon Coconut Oil (melted, helps with crisping in the air fryer)
Aromatics & Finishing
- 2 tablespoons White Sesame Seeds (toasted)
- 1 tablespoon Black Sesame Seeds (for visual contrast)
- 1 bottle Neutral Oil Spray (high smoke point like avocado or grapeseed oil)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the rice flour, tapioca starch, sugar, salt, and vanilla powder until well combined.
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2
In a separate jug, combine the coconut milk, beaten egg, and melted coconut oil. Whisk until the egg is fully incorporated into the milk.
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3
Slowly pour the wet ingredients into the dry mixture while whisking constantly. Continue whisking until the batter is smooth and free of lumps. The consistency should be similar to heavy cream.
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4
Strain the batter through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth finish, then stir in the white and black sesame seeds.
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5
Preheat your air fryer to 350°F (175°C). Place your metal rosette mold inside the air fryer basket for 5 minutes to get it very hot; this is crucial for the batter to adhere.
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6
Lightly spray the hot mold with oil, then dip it into the batter. IMPORTANT: Only dip the mold up to 3/4 of the way. Do not let the batter cover the top of the mold, or the cookie won't slide off.
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7
Immediately place the batter-coated mold into the air fryer basket. Spray the top of the batter lightly with oil.
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8
Air fry for 2 minutes. Open the basket and gently shake the mold handle (or use a chopstick) to release the cookie onto the basket floor. If it sticks, use a small pick to nudge the edges.
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9
Once released, spray the cookie once more and air fry for another 3-4 minutes, or until the cookie is golden brown and rigid.
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10
Carefully remove the cookie with tongs and place it on a wire rack. It will continue to crisp up as it cools.
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11
Reheat the mold for 1 minute between each cookie to ensure the batter sticks properly for the next round.
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12
Repeat the process until all batter is used. Allow all cookies to cool completely before storing.
💡 Chef's Tips
Always keep your mold hot; a cold mold will cause the batter to slide right off before it hits the air fryer. Do not submerge the mold completely in the batter; leaving the top edge clear is the secret to a clean release. If the batter thickens as it sits, add a teaspoon of coconut milk to loosen it back to a pouring consistency. Use a high-quality non-stick oil spray to ensure the intricate patterns of the flower don't stick to the basket. Store in a truly airtight container immediately after cooling to prevent the rice flour from absorbing moisture and turning soft.
🍽️ Serving Suggestions
Serve alongside a hot cup of Jasmine tea or Indonesian 'Kopi Tubruk' (black coffee). Arrange on a platter with tropical fruits like mango or rambutan for a beautiful dessert spread. Dust lightly with powdered sugar or cinnamon if you prefer a sweeter, modern twist. Pair with a spicy savory snack like 'Kripik Tempeh' to balance the flavors during tea time. Gift them in clear glass jars tied with a ribbon for a traditional homemade touch.