Rediscovering historic snack: The inang-inang rice cracker

Sinar Daily

2 days ago

MELAKA - In a state steeped in history lies a nearly forgotten snack called inang-inang, a round, crispy cracker that boasts historical significance and holds a wealth of memories.
Made from rice - usually the glutinous variety - which is compressed, sun-dried and fried, this rustic village delicacy is the "invention' of mothers of a bygone generation who cleverly repurposed leftover rice, creating a snack that their families could enjoy whilst relaxing on the verandahs of their homes.
However, the rise of modern, more readily available commercial snacks has pushed the humble inang-inang to the sidelines.
Traditionally prepared in red, green, orange and yellow hues, this once favourite treat of the locals is now unfamiliar to many young people. In a state steeped in history lies a nearly forgotten snack called inang-inang, a round, crispy cracker that boasts historical significance and holds a wealth of memories. Photo by Bernama
Fortunately, inang-inang seems to be getting a new lease on life through events such as Visit Melaka Year 2024, World Tourism Day 2025 and Visit Malaysia Year 2026, which are bringing the snack back into the spotlight - not merely as a treat but as a part of Melaka's heritage that deserves to be remembered.
LEGACY
Inang-inang producer and distributor Siti Aisha Ismail, 46, who operates her business in Kampung Kandang in Alai here, admits that without these tourism campaigns, the traditional snack might have been lost to time, even though it is still widely sold at tourist hotspots here such as Banda Hilir and in handicraft markets around Ayer Keroh, as well as in Simpang Ampat in Alor Gajah. In a state steeped in history lies a nearly forgotten snack called inang-inang, a round, crispy cracker that boasts historical significance and holds a wealth of memories. Photo by Bernama
Twenty-five years ago, she took over the family-run business from her mother and grandmother, who started it on a small scale.
"Without efforts to preserve and reintroduce inang-inang, it might have ended up as nothing more than a footnote in food history, even though it was once a favourite among the people of Melaka,' she said when met by Bernama recently.
Sharing how inang-inang is prepared, she said the cracker is made from a mixture of glutinous rice, salt and a bit of colouring.
"The rice is soaked overnight, then steamed for half an hour before the colouring is added. Once cooled, the rice is shaped into circles using a special mould. During my mother and grandmother's time, it was done by hand,' she said, adding the mould was created 15 years ago to speed up the shaping process.
"It's not that we don't want to use machines (to make inang-inang)… we've done experiments and research but there's no machine suitable for this due to the sticky nature of glutinous rice.'
According to Siti Aisha, the most challenging part of making inang-inang is the drying process as weather conditions play a crucial role in ensuring the rice crackers dry properly without breaking or cracking.
"The crackers need to be sun-dried for three days in an open area so that sunlight and wind can reach the drying racks without obstruction. If it rains, we use a drying room with heaters but it's very risky because the inang-inang might become brittle, develop mould or smell bad if the temperature is not well controlled.
"I once tried putting up insulation nets (around the drying racks) to prevent rain from splashing but the crackers ended up becoming mouldy because airflow to the racks was blocked, making the crackers damp,' she explained.
LOCAL, INTERNATIONAL MARKETS
Siti Aisha added that although inang-inang is becoming less known among the younger generation, she still receives demand for it, especially to be given away as a door gift at events like weddings, together with other "souvenirs' such as dodol (a traditional sweet treat made from glutinous rice flour, palm sugar and coconut milk) and belacan (pungent shrimp paste) that are synonymous with Melaka.
Currently, she uses at least four tonnes of glutinous rice to meet her production needs for 30 days. However, during the Visit Melaka Year 2024 celebrations, she used four times that amount to meet the surge in demand.
Her company produces three variations of the product: inang pulut, inang pulut hitam and inang sagu.
"Each pack of inang pulut and pulut hitam contains 18 standard-sized pieces, while a pack of inang sagu contains 26 pieces.
"We also produce a mini version about the size of a 50-sen coin, which is popular as wedding door gifts and also sold in supermarkets,' said Siti Aisha, who has eight full-time workers, all housewives or single mothers, to assist her.
What makes the venture even more rewarding is that Siti Aisha and her husband Mazreen Berahim have successfully penetrated the Singaporean market.
She believes that with continued promotion - whether through social media or by showcasing and selling the product at booths during official events and programmes - this traditional snack can reclaim its place alongside the state's iconic dodol and belacan.
ENJOYED BY ROYALTY
Meanwhile, Melaka National Department for Culture and Arts director Ezlina Elias said while there is no clear documentation on the origins of inang-inang, the word itself refers to a royal court attendant, specifically, a companion or caretaker to the children of royalty or nobility.
"There may be a connection between (the royal court) and inang-inang as it was long consumed by the common people before eventually becoming a light snack enjoyed by royalty and nobility.
"This assumption is based on how it is made… using simple, natural ingredients that are easily found in every household kitchen. The snack was likely first created by local farmers, then later popularised, reinvented or perhaps introduced to palace cooks who made it into a leisure-time snack,' she said.
She added that to ensure this heritage product continues to hold a place in the modern snack market, commercial touches such as innovative packaging, diverse flavours that appeal to the younger generation and large-scale marketing efforts involving various agencies are necessary.
NOT MUCH EXPOSURE
Several youths Bernama spoke to acknowledged they have come across inang-inang at handicraft stalls or received it as a door gift but were unaware of its heritage value.
Nur Khadeja Nazim, 23, said she once received the rice crackers, packaged alongside dodol and belacan, as a door gift but never knew its name or how it is prepared.
"I was never exposed to this food growing up,' the Kuala Lumpur resident said, adding, "Even though my father's kampung is in Melaka, we've never eaten inang-inang. Once, I received it as a souvenir but gave it to a colleague because I didn't know how to eat it.
"Maybe it's true that many in my generation aren't familiar with this snack even though we often see it sold at food stalls serving traditional food in Melaka.'
For Ikmal Zahrin Arshad, 34, the colourful rice crackers were something he enjoyed eating during his childhood as back then, his grandmother, who used to live in Merlimau here, used to prepare the snack whenever they returned to their kampung.
"But now that she's gone, no one really makes it. Maybe just my aunt in Ayer Keroh, and even that is very rare,' he said, adding that he himself had forgotten the name of the snack.
"When I see it hanging at stalls (in Melaka), I know it's a traditional Melaka food… that's all.'
He believes traditional foods like inang-inang deserve to be elevated to their rightful place and not just be visible at craft stalls or given as a token at functions.
"To expose the younger generation to inang-inang, it should be better promoted, like being served as a must-have snack at events,' he added.
"This way, people can also taste it straight away. Once people are familiar with it and have tried it, I believe more will start looking for the product, which will, in turn, boost demand for Melaka's traditional foods." -BERNAMA