Akhir nya main masak2an
Akhir nya main masak2an is a easy Indonesian recipe that serves 4. 150 calories per serving. Recipe by Anisa widiya on YouTube.
Prep: 10 min | Cook: 12 min | Total: 32 min
Cost: $17.09 total, $4.27 per serving
Ingredients
- 1 medium Carrot (peeled and grated)
- 1 cup shredded Cabbage (green cabbage, finely shredded)
- 2 stalks Green Onions (chopped)
- 1 packet (200g) Kobe Bakwan Flour (pre‑mixed batter mix for bakwan)
- 150 ml Water (room temperature)
- 500 ml Vegetable Oil (for deep frying, high smoke point)
- 1 piece Bamboo Skewer (optional, used to hold batter while frying)
Instructions
Prepare the vegetables
Wash the carrot, cabbage, and green onions thoroughly. Peel and grate the carrot, shred the cabbage, and chop the green onions into small pieces.
Time: PT5M
Make the batter
Place the packet of Kobe Bakwan flour into the mixing bowl. Add water gradually while stirring until the batter reaches a smooth, slightly thick consistency that can coat a spoon.
Time: PT5M
Heat the oil
Pour the vegetable oil into the frying pan, enough to submerge the fritters about 1‑2 cm. Heat over medium‑high heat until the oil shimmers, about 180 °C.
Time: PT5M
Temperature: 180°C
Fry the bakwan
Add a spoonful of batter with the mixed vegetables into the hot oil. Fry for 2‑3 minutes per side, or until the fritters turn golden brown and crisp. Turn once using the spatula.
Time: PT5M
Temperature: 180°C
Drain and serve
Remove the fried bakwan with a slotted spoon and place on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be vegan if oil is plant‑based
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Carrot: Daikon radish
- Instead of Cabbage: Napa cabbage
- Instead of Green Onions: Chives
- Instead of Kobe Bakwan Flour: All‑purpose flour mixed with cornstarch (3:1)
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Frying Pan
- Spatula
- Paper Towels
- Measuring Cup
- Bamboo Skewer (optional)
Critical Steps — Do Not Skip
- Achieving the correct batter consistency (smooth but not runny).
- Heating the oil to the proper temperature (≈180 °C) before frying.
- Frying in small batches to avoid lowering the oil temperature.
Chef Tips from the Video
- Use ice‑cold water in the batter for an extra light, airy texture.
- A pinch of salt or a dash of MSG can enhance flavor without altering the traditional profile.
- For extra crunch, dust the vegetables lightly with cornstarch before mixing into the batter.
Troubleshooting
Batter is too thick and clumps.
Add a little more water, a tablespoon at a time, until the batter flows smoothly.
Batter is too thin and the fritters fall apart.
Stir in a tablespoon of Kobe Bakwan flour (or all‑purpose flour) to thicken.
Fritters are soggy and not crisp.
Make sure the oil is hot enough (180 °C) before adding batter; fry in small batches.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag for up to 1 month. Reheat directly from frozen in a hot oven.
Room temperature: Not recommended; bakwan will become soggy after a few hours.
Make-Ahead Tips
- Prepare and wash the vegetables up to 30 minutes in advance; keep them dry.
- The batter can rest for 15 minutes before frying, which improves texture.
- Fried bakwan can be reheated in a 180 °C oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of Bakwan Damping in Indonesian cuisine?
Bakwan Damping is a modern twist on the classic Indonesian bakwan (gorengan) that adds a dumpling‑style batter for extra fluffiness. It is popular as a street‑food snack and is often enjoyed during Ramadan evenings and casual gatherings.
What are the traditional regional variations of Bakwan Damping in Indonesia?
In Java, bakwan is usually made with corn or shrimp, while in West Sumatra a spicier version with chilies is common. The "damping" style, using a lighter dumpling batter, originated in Jakarta’s night markets and has spread nationwide.
How is Bakwan Damping traditionally served in Indonesian households or street stalls?
It is served hot, straight from the oil, often on a banana leaf or paper plate, accompanied by sambal, sweet chili sauce, or a simple soy‑vinegar dip. It is eaten as a snack with tea or as a side to rice dishes.
On what occasions or celebrations is Bakwan Damping commonly enjoyed in Indonesia?
Bakwan Damping is a favorite during Ramadan for breaking fast, at family gatherings, and at local night markets (pasar malam). It is also served at informal parties and school events as a finger food.
How does Bakwan Damping fit into the broader Indonesian snack (gorengan) tradition?
Gorengan refers to a wide range of deep‑fried snacks. Bakwan Damping adds a lighter, airy texture to the category, complementing other favorites like tempe goreng, tahu goreng, and pisang goreng, and showcases the Indonesian love for crispy, fried treats.
What are the authentic traditional ingredients for Bakwan Damping versus acceptable substitutes?
Traditional ingredients include carrots, cabbage, green onions, and Kobe Bakwan flour. Substitutes can be any all‑purpose flour mixed with cornstarch for the batter, daikon radish for carrot, or napa cabbage for regular cabbage, while still preserving the flavor profile.
What are the most common mistakes to avoid when making Bakwan Damping at home?
Common errors are using batter that is too thick or too thin, frying at a low oil temperature, and overcrowding the pan. Each mistake leads to soggy, unevenly cooked fritters.
Why does this Bakwan Damping recipe use Kobe Bakwan flour instead of regular all‑purpose flour?
Kobe Bakwan flour contains a blend of wheat flour, cornstarch, and seasonings that create a lighter, crispier crust without extra ingredients. Regular flour can be used, but the texture will be denser.
Can I make Bakwan Damping ahead of time and how should I store the fried fritters?
Yes. Fry the bakwan, let them cool, then store in an airtight container in the refrigerator for up to 2 days. Reheat in a 180 °C oven for 5‑7 minutes to regain crispness. They also freeze well for up to a month.
What does the YouTube channel Anisa Widiya specialize in?
The YouTube channel Anisa Widiya focuses on easy, home‑cooked Indonesian recipes, street‑food favorites, and everyday cooking hacks presented in a friendly vlog style.
How does the YouTube channel Anisa Widiya’s approach to Indonesian street food differ from other cooking channels?
Anisa Widiya emphasizes quick, budget‑friendly preparations using readily available ingredients, often filming in a casual kitchen setting that feels like a home visit, whereas many other channels use professional studios and elaborate setups.
Last updated: September 6, 2026
