 Rice jipang | |
| Alternative names | Bipang, berondong beras |
|---|---|
| Course | Snack |
| Place of origin | 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", which 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 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, dried under the sun, before it finally gets fried. [4]
Mochi is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki. While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
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Lemang is a Minangkabau traditional food made from glutinous rice, coconut milk and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. Originating in Malay Archipelago / Nusantara, it can be found in Singapore, Malaysia, and Brunei, as similar dishes made from sticky rice in bamboo are common throughout Mainland Southeast Asia.
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Htamanè is a glutinous rice-based savory snack, and a seasonal festive delicacy in Myanmar. The traditional delicacy is ceremonially prepared around and on the full moon day of Tabodwe (တပို့တွဲ), the 11th lunar month on the traditional Burmese calendar, just as the cool season ends. Some pagodas and monasteries, including the Shwedagon Pagoda, hold htamane-making competitions (ထမနဲထိုးပြိုင်ပွဲ).
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Dodol is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. Originating from the culinary traditions of Indonesia, it is also popular in Malaysia, Singapore, Brunei, the Philippines, Tamilnadu, Sri Lanka, Thailand, and Burma, where it is called mont kalama. It is made from coconut milk, jaggery, and rice flour, and is sticky, thick, and sweet.
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