 Rice jipang | |
| Alternative names | Bipang, berondong beras |
|---|---|
| Course | Snack |
| Place of origin | Malaysia, Indonesia, China, Taiwan |
| Region or state | Southeast Asia, China, Taiwan |
| Main ingredients | Rice, glutinous rice, sugar |
Jipang is a traditional snack made out of rice or glutinous rice. This traditional snack is also sometimes called bipang or berondong beras.
The word bipang is taken from Hokkien bí-phang [1] (米芳; pinyin Mandarin = mǐ fāng), which means "rice which is fragrant or aromatic", refers to it being a confection. [2] Jipang is one of the most popular traditional snacks from China. [2] Chinese immigrants introduced and sold jipang in Indonesia as a snack. A few of these traditional jipang businesses are still active; one of these is Toko Bipang Jangkar in Pasuruan, East Java which has operated continuously since 1940. [2]
The process of making jipang varies from place to place and even from family to family because jipang is such a widespread snack. Adding onto that, the processes used in the large-scale production of jipang vary largely from the traditional way of making it.
The main ingredients in making jipang is rice and sugar. [3] The best rice for making jipang comes from unhulled rice which has been stored for 3-4 days. According to major jipang producers, jipang is most sought after in the monsoon seasons instead of summer where sales drop. [3] The reason for this is that people tend to avoid snacks that make them thirsty in the summer months. [3]
The making of jipang in major factories usually utilizes highly specified equipment where the rice is roasted over a high-pressure gas stove or gas burner. [3] Next, the rice is popped and mixed with caramelized sugar to give it the sweet flavor traditional jipang has. Before it hardens, the mixture is laid on a table and cut to size for packaging. [3]
In Lahat, South Sumatra, jipang is popular in the lebaran season where the making process of the jipang differs from the methods used in major factories. [4] The jipang from Lahat is made manually from glutinous rice. [4] This unique jipang is also washed, submerged, covered with brown sugar, and dried under the sun before it is finally fried. [4]