Jipang, Indonesia’s Sweet and Crunchy Traditional Snack

RRI.CO.ID, Jakarta - Indonesia is home to a wide variety of traditional snacks, many of which are made from simple local ingredients. One of them is jipang, or bipang, a sweet and crunchy snack made from puffed rice or glutinous rice and known by different names in various parts of the country.

The name bipang is believed to come from the Hokkien word bí-phang, meaning “fragrant or aromatic rice.” The snack was popular in China and was later introduced to Indonesia by Chinese migrants.

Although it is known by the same name, jipang can be made using different ingredients and methods depending on the region. The process can also vary between homemade versions and those produced on a larger scale using specialized equipment.

To make rice jipang, the main ingredients are rice and granulated sugar. The rice is cooked or roasted using high-pressure equipment until it expands into puffed rice. The puffed rice is then mixed with caramel, which gives the snack its characteristic sweetness.

Before the caramel hardens, the mixture is spread out on a flat surface, pressed until compact, and cut into pieces of the desired size. This process gives jipang its firm texture and distinctive shape.

In some regions, jipang is made differently. In Lahat, South Sumatra, for example, it is traditionally prepared by hand using glutinous rice and is commonly served as a special snack during Eid celebrations. The process includes washing and soaking the rice, steaming it, coating it with palm sugar, drying it under the sun, and finally frying it.

With its simple ingredients and various preparation methods, jipang remains a traditional snack enjoyed in different parts of Indonesia. Its sweet taste has made it particularly popular among children, helping this traditional treat remain part of Indonesia’s snack culture to this day.