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Rengginang
Glutinous rice crackers
Sun-dried glutinous rice crackers puffed in hot oil for Lebaran
Rengginang are rough, lacy rounds of glutinous rice that Javanese families make in the weeks before Lebaran, drying them in the sun on bamboo trays and frying them for visitors on Eid morning. In hot oil the dried rice puffs into a crunchy, airy cracker with a gentle garlic and coriander flavour, and they are eaten alongside opor and ketupat or simply from the snack jar. Chef's tip: dry the rounds until they are hard and glassy all the way through, because any damp centre stops them puffing.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the crackers
- 1 ⅛ lb glutinous ricesoaked 4 hours
- 4 cloves garlic
- 1 tsp ground coriander
- 1 ½ tsp salt
- 1 tsp sugar
- ¾ cup water
For frying
- 4 ¼ cups vegetable oil
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Method
0/5 doneStep 1: Drain the 1 ⅛ lb glutinous rice and steam it for 25–30 minutes until the grains are tender and sticky.
30 minStep 2: Pound 4 cloves garlic with 1 tsp ground coriander, 1 ½ tsp salt and 1 tsp sugar, stir it into the ¾ cup water and pour it over the hot rice; mix well and leave for 10 minutes to soak in.
5 minStep 3: Press small handfuls into thin rounds about 6 cm across on a lightly oiled tray, keeping them loose and lacy rather than tightly packed.
15 minStep 4: Dry the rounds in strong sun for 1–2 days, or in an oven at 158°F with the door slightly open for 3–4 hours, until hard and translucent with no soft centre. Stored airtight, the dried rounds keep for months.
60 minStep 5: Heat 4 ¼ cups vegetable oil to 350°F and fry 2–3 at a time for 20–30 seconds, until puffed and pale cream. A common mistake is letting them brown, which makes them bitter; lift them out as soon as they stop growing.
15 min
Nutrition per serving
- Calories
- 150 kcal
- Protein
- 2 g
- Carbs
- 26 g
- Fat
- 4 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rengginang take?
- About 120 minutes in total: 30 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of glutinous rice?
- Any long-grain rice, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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