ketipikade

Ketipikade is a traditional Indonesian dish originating from West Java. It is a type of savory pancake or crepe made from rice flour, often flavored with coconut milk and spices. The batter is typically thin and cooked until it becomes crispy, especially around the edges.

The preparation of ketipikade involves mixing rice flour with water or coconut milk to create a smooth batter. Spices such as turmeric, coriander, and garlic are commonly added for flavor. Some variations might include finely chopped shallots or chilies. The batter is then poured into a hot, oiled pan and spread thinly, similar to making a crepe. It is cooked on both sides until golden brown and slightly crispy.

Ketipikade is often served as a snack or appetizer. It can be enjoyed on its own or accompanied by various dips or sauces. Common accompaniments include sambal (chili paste), sweet soy sauce, or a simple peanut sauce. In some regions, it might be served alongside other Javanese dishes. The texture is a key characteristic, offering a delicate crispness that contrasts with softer accompaniments. Its simple ingredients and preparation make it a popular and accessible snack in Indonesian cuisine.