Sugar-Free Emping
Indulge in the irresistible crunch of Sugar-Free Emping, a traditional Indonesian snack made entirely from melinjo seeds. This guilt-free recipe celebrates authentic flavors with a simple preparation process, featuring no added sugars and just a touch of salt for seasoning. Each melinjo seed is boiled, peeled, and carefully flattened into thin disks before being fried to golden perfection, resulting in light and crispy crackers that are perfect for snacking or as a side dish alongside your favorite meals. With only a handful of ingredients and under an hour of prep and cook time, Sugar-Free Emping is a deliciously healthy option that's easy to make and even easier to enjoy. Ideal for those seeking a sugar-free alternative, this recipe is sure to delight fans of traditional Southeast Asian cuisine while meeting modern dietary goals. Keywords: sugar-free snack, melinjo crackers, crispy emping recipe, Southeast Asian cuisine, healthy Indonesian snack.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Melinjo seeds
- 1 teaspoon Salt
- 500 milliliters Water
- 500 milliliters Vegetable oil
Instructions
Begin by cleaning the melinjo seeds. Rinse them under running water to remove any impurities or dirt.
In a medium saucepan, add 500 milliliters of water and bring it to a boil. Add the cleaned melinjo seeds to the boiling water and cook them for about 10 minutes until they become slightly soft.
Once softened, drain the water and allow the seeds to cool slightly.
Peel the outer shell of each melinjo seed carefully to reveal the inner seed. Discard the shells.
Place each peeled melinjo seed between two pieces of wax or parchment paper. Using a rolling pin, gently flatten each seed until it's thin, about 2-3 mm in thickness.
Sprinkle a small amount of salt over each flattened seed for seasoning.
In a deep frying pan or wok, heat the vegetable oil to around 170°C (340°F). You can test the temperature by dipping the handle of a wooden spoon into the oil; it should bubble steadily but not vigorously.
Carefully add the flattened melinjo seeds into the hot oil in batches. Fry each batch for 2-3 minutes, turning occasionally, until they are golden brown and crispy.
Using a slotted spoon, remove the fried emping and drain them on a paper towel-lined plate to remove excess oil.
Allow the emping to cool completely before serving. Store any leftovers in an airtight container to maintain their crispness.
Nutrition Facts
Calories |
4867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 468.1 g | 600% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 284.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 0.0 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 0 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
