1. Combine the garlic, kentjur and salt in a deep bowl and mash them with the back of a spoon into a fairly smooth paste. Mix in the all-purpose flour and rice flour, then add the coconut milk and egg and beat with a wire whisk or large spoon until the mixture becomes a smooth thin batter. Stir in the peanuts.
2. Pour the oil into a heavy 10- to 12-inch skillet. The oil should be about ½ inch deep; if necessary add more. Heat the oil until it is very hot but not smoking. For each wafer, ladle in about 3 to 4 tablespoons of the batter.
3. Cook 2 or 3 wafers at a time, leaving enough space between them so that they can spread into 3- to 4-inch rounds. Fry the rempejek about ½ minutes, turn them over with a slotted spatula and fry for 30 seconds more, or until they are crisp and golden on both sides. As they brown, transfer the wafers to paper towels to drain.
4. Serve the rempejek warm or at room temperature. Rempejek is considered a bread and is often served with nasi kuning lengkap.
