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RINGGI
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Introduction and history
Ringgi, also known as gantang ulu, is made from green glutinous rice, which is roasted and then pounded using a mortar and pestle or indik. This traditional dish is eaten with grated coconut and sugar. It is typically consumed as a snack or light meal during breakfast or tea time.
Traditionally, the preparation of ringgi begins with harvesting the rice using a tool called renggam. This process is known as "mengetam padi" (cutting the rice). The rice is then separated from its stalks. In the northern communities, this process is referred to as "kukur," and the tools used are usually coconut shells or a teapot lid. In the past, this process was often done during the rice-harvesting festival, where villagers would gather to produce ringgi together. This event was eagerly awaited as it was also a time when young men and women could meet potential partners.
Functions and Roles
● Culinary of Perlis
● Local traditions of the community during rice pounding
● Cultural practices of the community beyond domestic food
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● Indik
● Renggam
● Grated coconut
● Sugar
● First, the glutinous rice is harvested.
● Usually, if a gantang of rice is harvested, the amount of ringgi produced may be about a cup.
● After the rice is separated from the stalks and turned into rice, the glutinous rice needs to be roasted.
● The glutinous rice is lifted once it pops or cooks.
● The cooked rice is then poured into a mortar and pounded together.
● The pounded rice is then sifted to remove the husk.
● The completed ringgi is light green in color.
● Ringgi is eaten with grated coconut sprinkled with a little salt and sugar.
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Reference Source
https://www.perlislib.gov.my/web/ejurnal-perlis/140-emping-dan-ringgi-makanan-tradisional
https://makanantradisionalutara.weebly.com/perlis/ringgi
Location
State JKKN Contact Information
Siti Rohayu binti Muhamad
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Perlis
Kompleks JKKN Perlis
Persiaran Wawasan Kangar
01000 Kangar
PERLIS
019-504 0015
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