Belinjau Chips

Dried Belinjau raw

Raw belinjau is processed by heat to help with the removal of the outer and inner skin, followed by flattening to create a round belinjau.

Homemade Belinjau crackers are a healthy snack as the dried belinjau is deep fried in oil only. No salt, colouring, preservatives and flour are added. 

A plate of cooked belinjau

Belinjau crackers have a slight bitter taste, and can be addictive to those who appreciate its bitter taste.

Belinjau crackers is a traditional snack from Indonesia, and is commonly served as a starter in Indonesian restaurants in Singapore. 

Belinjau Fruit on Tree

Belinjau crackers are made of melinjo or belingo (gnetum gnemon) seeds. It is native to southeast Asia and western Pacific Ocean islands.

Commonly Known as

  • Emping Belinjau
  • Emping Melinjo
  • Emping Belinjo
  • Bitter Keropok
  • Belinjau Crackers
  • Buah Belinjau
  • 苦饼
  • 倪藤饼（emping)

Preparatory Methods

First Step

Belinjau is dried and in its raw form. It has to be cooked before consumption. Sun dry or slight toast to remove any moisture. 

Second Step

Deep fry or pan fry the belinjau in cooking oil, using a spatula to flatten the belinjau. This will create a nice flat round shape.

Third Step

Drain off the excess oil, store it in an airtight container after it has cooled down.  

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