Rengginang rice crackers

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Rengginang is a classic Indonesian rice cracker with a toasty, savoury flavour and a beautifully open crunch when fried properly. Because the rice is steamed twice and dried before frying, this recipe is especially useful if you want to understand how texture is built step by step.

Serves: 10 people

Preparation time: 240 min

Ingredients

• Glutinous rice – 1 kg
• Garlic – 6 to 8 cloves
• Salt – 2 tsp
• Terasi, optional – 1 tsp
• Dried shrimp, soaked and pounded, optional – 2 tbsp
• Water – 400 ml
• Oil, for frying – as needed

Method

1. Soak the glutinous rice in water for 2 to 4 hours, then drain it.
2. Steam the rice for 15 minutes and transfer it to a large bowl.
3. Pound the garlic with the salt and, if using, the terasi and dried shrimp until you have a smooth paste.
4. Stir this paste into the 400 ml water and pour the seasoned liquid over the partly steamed rice.
5. Mix well and let the rice absorb the liquid for 15 to 20 minutes.
6. Return the rice to the steamer and steam again for about 30 minutes.
7. While still warm, shape the rice into discs about 0.5 to 1 cm thick.
8. Dry the discs in the sun for several days, or use a very low oven or dehydrator until they are fully dry.
9. Fry the dried discs in hot oil, around 385°F or 196°C, in small batches until they puff and crisp almost immediately.
10. Drain and cool before serving.