Rengginangis a kind of thick crackers, made from cooked glutinous/sticky and seasoned with spices and then sun-dry. The sun-driedrengginangwill soon be fried with ample oil.Thou I translated into glutinous rice crispy, it doesn’t have the same texture and taste as the North American rice crispy square which is chewy (due to marshmallow added) and sweet.Rengginangcan be divided by area (mostly Java) and ingredient. By area, there arerengginangCirebon, Tasikmalaya, Semarang, East Java and etc. By ingredient, it can be enhanced by shrimp, oyster, terasi (dried shrimp paste), lorjuk (razor clam). It also has a different namerangginangorranginang.Theserengginangs are tasty and crunchy. Some are sweet but they are not as sweet as the North American rice crispy squares and some are savoury. Rengginang is more popular in villages as a light snack over the dining table and even served as a snack on the coffee table for guests.Lately,rengginangpopularity is back on demand. This traditional snack can be enjoyed at the party, hotel and large restaurants. The size is also smaller, it looks cuter to be served.Myrengginangpicture above isrengginangterasi. They were sent by one of friends who lives in North Carolina, US and was just back from Indonesia. Curious how these rengginangs are looked after deep frying? Click the link below.
Renggsninang after being fried
