Ringgi or emping beras is the name for a traditional food in the state of Perlis. The material used is young glutinous rice that is pounded until thin and dried until dry. This Emping will be felt only once a year, which is during the harvest season. Ringgi will be distributed to the farmers when the harvest season arrives to be taken home to their respective homes. Often the division is made using the old or traditional measuring method, which is using kepoi or bushels. If the paddy that is harvested is a bushel, maybe the ringgi that can be produced is a heap of kepoi (a handful).
Ringgi Manufacturing Process
The process of making ringgi is quite unique and takes a long time. Here are the stages of making ringgi in general:
- Selection of Rice: The rice used to make ringgi is usually glutinous rice planted at the end of the growing season.
- Drying: The harvested rice is then dried in the sun.
- Pounding: Dry rice is pounded into small particles.
- Frying: Rice grains that have been pounded are then fried until they expand and turn brown.
- Penampi: Ringgi that has been fried and then patted to separate the skin.
The Uniqueness of Ringgi/ Emping Beras
- Special Taste: Ringgi has a special crunchy taste and crunchy texture.
- Traditional Manufacturing Process: The process of making ringgi is still done traditionally, so it provides its own added value.
- Popular snack: Ringgi is a favorite snack of Perlis people and is often made into a special ole-ole.
- Ringgi Making Event: In the past, ringgi making became one of the gathering events of the community.
Conclusion
Ringgi or emping rice is one of the culinary heritage of Perlis that should be preserved. With its unique taste and traditional manufacturing process, ringgi is a very special snack. If you visit Perlis, don’t miss the opportunity to try ringgi and feel the sensation of its deliciousness.
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- Pulut Harum Manis: A Perfect Combination From Glutinous Rice and Mango
Article written by Nurul Humaira’ Hasan.
