Simple Oat Bakwan

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Bakwan is a traditional snack that’s quite popular in Indonesia. I’ve made bakwan before and shared the recipe here—probably about four years ago. The bakwan I made followed a standard recipe, except I made a vegan version. At first glance, bakwan resembles Indian bala-bala; it’s typically made with a mixture of cabbage, carrots, and other vegetables. Of course, it tastes absolutely delicious with an incredible flavor.

Well, this time I want to make bakwan in a different way—not the usual way. I’m going to make bakwan without wheat flour; as we know, the main ingredient in bakwan is wheat flour, and of course I’m replacing it with another ingredient that has a similar texture to flour. I decided to make this non-vegan bakwan without wheat flour using oatmeal.

Of course, using oatmeal will give this bakwan a different flavor. Here, I’m not only using oats but also adding an egg as a binder and 1 tablespoon of tapioca flour to make the texture more like traditional bakwan and to help it release easily from the mold when fried.

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Ingredients

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100 grams of oats
1 tablespoon of tapioca flour
20 grams of cabbage
1 carrot
¼ teaspoon of salt
¼ teaspoon of mushroom bouillon
1 egg
1 stalk of celery
2 red chili peppers
2 bird’s eye chili peppers
1 clove of shallot
1 clove of garlic

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Instructions

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Mix the oatmeal and egg, then add salt and mushroom broth, and stir until well combined.

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Next, finely chop the cabbage and carrots, and slice the celery leaves, then mix them into the oat mixture.

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Finely chop the onion and chili pepper, then mix them into the other ingredients and stir until well combined. At first, I didn’t want to add tapioca flour. But since the texture wasn’t quite right, I added one spoonful of tapioca flour and just a little water so the fritters would be easier to fry later.

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Then spoon the mixture into a fritter mold and fry until golden brown. I also tried baking them in a nonstick pan—they turned out delicious too. However, they weren’t as crispy as when fried.

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Result

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Serve the bakwan with bird’s eye chili, or you can also serve them with your favorite sauce or mayonnaise. The result was amazing—I didn’t expect oats to taste this good in bakwan; the flavor is really very similar to using tapioca flour. The slightly coarse texture of the oats makes them even more flavorful and gives the outside of the bakwan a nice crunch. Plus, the inside of the fritters cooks through evenly, and the combination with the vegetables is incredibly tender.

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These are really delicious. Even though there’s not much flour, the fritters still taste great—maybe because I ground the oats a bit. If I’d left them whole, I think the fritters wouldn’t have stuck together and wouldn’t have held their shape like the original ones. Well, this experiment with oat fritters was a success, and I really love them.

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Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone.

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