Emping Padi Baru (Rice Flakes)

My recent trip to Melaka, a short getaway with the family, was fun and foodful. From chicken rice balls to durian cendol, we tried it all. The city is a favourite haunt for tourists. It is steeped in Dutch and Portuguese history, and has been listed in the UNESCO World Heritage site since 2008.

I stumbled across this snack while souvenir hunting at Medan Samudera, a small shopping complex that sells mainly Malaysian food products and many things that would make great mementos of Melaka. Ahem, I opened my wallet more than once!

Emping Padi Baru (Newly Harvested Rice Flakes)

Emping Padi Baru (newly harvested rice flakes) is a traditional local delicacy that is said to be more commonly found in the paddy growing northen states of Peninsular Malaysia. It is a treat that is rarely heard of these days, but not impossible to find. It is still sold in old markets up north and touristy cultural shopping complexes.

How this is made:
Freshly harvested rice (with husk) is rinsed and soaked overnight. Then, it is dry fried in a wok until it begins to snap. This is transferred into a traditional wooden mortar where it is pounded and flattened until the husk separates from the rice. Using a bamboo sieve, the husk (now light) is tossed out with several flipping motions, leaving the flattened rice behind.

Interesting?

Rice Flakes

There are several ways of enjoying this. This is what is written on the packet I purchased.

Instructions : Soak in hot water for a minute to soften. Mix with palm sugar and fresh grated coconut or eat with milk.

I paired mine with dessicated coconut and a drizzle of honey. It dawned on me that this snack could go a lot of ways ~ slices of fresh fruit, nuts, raisins and so forth.

Rice Flakes with Dessicated Coconut and Honey

Rice Flakes mixed with Dessicated Coconut and Honey

Another way of enjoying this is to dry fry it again, straight out of the packet. The rice flakes will be crunchy, much like biting into the crispiness of a potato chip. This is also eaten mixed with grated coconut and palm sugar.

For me, emping padi baru  would be great 'party food' because it is quick and simple to do. It isn't something I would eat in a large quantity so an appetiser or dessert would be how I would go about it.

Happy trying!