rengginang — West Java, Indonesia

Rengginang, ranginang or intip is a variety of Indonesian thick rice crackers, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried rengginang is deep-fried with ample cooking oil to produce a crispy rice cracker. This cracker is quite different from other types of traditional Asian crackers such as the Indonesian krupuk and the Japanese senbei or beika; while most traditional crackers' ingredients are ground into a fine paste, rengginang retains the shapes of its rice grains. It is similar to the Japanese arare, and yet it differs because arare are individually separated larger rice pellets. In contrast, rengginang rice granules are stuck together in a flat-rounded shape. Rengginang is traditionally made from dried leftover rice. In Suriname, it is known as brong-brong. Rengginang can be plain or flavoured sweet, salty or savoury. The most common rengginang are deep-fried with added pinches of salt for a traditional salty taste. Sweet rengginang uses thick liquified coconut sugar-coated or poured upon it. Other variants have other ingredients added to enrich the taste, such as dried prawn, terasi (shrimp paste), or lorjuk (razor clam). --- Fiche établie automatiquement à partir de [Wikidata](https://www.wikidata.org/wiki/Q5254542) et de Wikipédia. Elle sera remplacée dès qu'un contributeur proposera une recette cuisinée.