 Rengginang | |
| Alternative names | Ranginang, intip (Javanese) |
|---|---|
| Type | Rice cracker |
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | West Java, Banten |
| Created by | Sundanese cuisine |
| Serving temperature | Room temperature |
| Main ingredients | Rice |
Rengginang orranginang is a variety ofIndonesian thickrice crackers, made from cooked glutinoussticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-driedrengginang isdeep-fried with amplecooking oil to produce a crispyrice cracker.[1]
This cracker is quite different from other types of traditional Asian crackers such as the Indonesiankrupuk and the Japanesesenbei orbeika; while most traditional crackers' ingredients are ground into a fine paste,rengginang retains the shapes of its rice grains. It is similar to the Japanesearare, and yet it differs becausearare are individually separated larger rice pellets. In contrast,rengginang rice granules are stuck together in a flat-rounded shape.Rengginang is traditionally made from driedleftover rice. InSuriname, it is known asbrong-brong.
Rengginang can be plain or flavoured sweet, salty or savoury. The most commonrengginang are deep-fried with added pinches ofsalt for a traditional salty taste. Sweetrengginang uses thick liquifiedcoconut sugar-coated or poured upon it. Other variants have other ingredients added to enrich the taste, such as driedprawn,terasi (shrimp paste), orlorjuk (razor clam).
InCentral Java, especially in theWonogiri Regency, there is an almost identical rice cracker calledintip made fromscorched rice, the hardened semi-burnt rice sticks to the inner bottom of rice-cooking vessels. These cooking vessels are filled with water to loosen up the stuck rice. After it is separated from the cooking vessel, the stuck rice is sun-dried until it loses all of its liquid contents. The dried sticky rice is later deep-fried in a lot of cooking oil to create a crispy rice cracker. There is no significant difference betweenrengginang andintip other than its size; becauseintip is created from the inner bottom of the cooking vessel, it is larger than arengginang.[2]
