Vegan Emping
Crisp, golden, and utterly addictive, this Vegan Emping recipe offers a plant-based twist on a traditional Indonesian snack. Made from raw belinjo nuts, these light and flavorful crackers are delicately flattened and deep-fried to perfection, delivering the satisfying crunch emping is famous for. The process involves parboiling the nuts and carefully pressing them into uniform discs before frying them in fragrant coconut oil, ensuring a delightful texture and rich flavor. With just three simple ingredients—belinjo nuts, salt, and coconut oil—this recipe is naturally vegan and gluten-free, making it a guilt-free indulgence. Enjoy these savory treats on their own, paired with your favorite dips, or as a side dish to complement hearty meals. Perfectly crisp and easy to store, these homemade emping will make you rethink your snacking game!
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Recipe Information
Ingredients
- 200 grams Belinjo nuts (raw)
- 1 teaspoon Salt
- 500 milliliters Coconut oil (for frying)
Instructions
Begin by preparing the belinjo nuts. Peel the outer skin carefully, if not already peeled, to reveal the cream-colored seeds.
Place the belinjo nuts in a pot and cover them with water. Add the salt and boil them for about 20 minutes to soften.
Drain the nuts and let them cool for a few minutes until they are able to be handled.
Using a rolling pin or a heavy object, gently flatten each nut between two sheets of parchment paper until they are thin discs. Aim for a uniform thickness to ensure even frying.
Heat the coconut oil in a deep frying pan over medium heat. The oil should be hot enough so a small piece of cracker sizzles immediately when submerged.
Gently slide a few belinjo discs into the hot oil without overcrowding the pan. Fry them in batches if necessary.
Fry the discs for 2-3 minutes on each side or until they are golden brown and crisp. Keep a close eye on them to prevent burning.
Once fried, remove the emping from the oil using a slotted spoon and place them on a tray lined with paper towels to drain excess oil.
Let them cool completely. The emping will become crispier as they cool.
Store in an airtight container to maintain their crispness, and enjoy the vegan emping with your favorite dips or alongside meals.
Nutrition Facts
Calories |
5134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 561.5 g | 720% | |
| Saturated Fat | 439.8 g | 2199% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 4.0 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 800 mg | 17% | |
*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.
