World Library  
Flag as Inappropriate
Email this Article


Article Id: WHEBN0036099040
Reproduction Date:

Title: Rengginang  
Author: World Heritage Encyclopedia
Language: English
Subject: Rempeyek, Indonesian cuisine, Rice cracker, Lupis (food), Plecing ayam
Collection: Indonesian Cuisine, Indonesian Snack Foods, Rice Crackers
Publisher: World Heritage Encyclopedia


Type Rice cracker
Course Snack
Place of origin Indonesia
Region or state Java
Serving temperature Room temperature
Main ingredients Rice
  Media: Rengginang
Larger sized intip sold in Cirebon

Rengginang or ranginang is a kind of Indonesian thick rice cracker, 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.[1] 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 of traditional crackers' ingredients are ground into a fine paste, rengginang retains the shapes of its rice grains. It is similar to Japanese arare, and yet it differs because arare are individually separated larger rice pellets, while rengginang rice granules are stuck together in a flat-rounded shape. Rengginang traditionally made from dried leftover rice.


In Central Java, especially in Wonogiri Regency, there is an almost identical rice cracker called intip, the hardened semi-burnt rice that sticks to the inner bottom of rice-cooking vessels. These cooking vessels are filled with water to loosened 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 between rengginang and intip other than its size; because intip is created from the inner bottom of cooking vessel, its size is larger than rengginang.[2]

In Vietnam, it is called cơm cháy.

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).

See also


  1. ^
  2. ^
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.