Citation
Ajimilah Nyak Hussain, . Processing of 'emping' Malaysian traditional food from rice. pp. 33-35. ISSN 0127-4171
Abstract
Emping' is a traditional food made from 65-70 percent matured grain of glutinous paddy. The process involved roasting the paddy grain until it started to pop up and immediately pounded using a mortar and pestle. Winnowing the product will produce a clean 'emping'. The modern method makes use of the flaking machine. The moisture content of the grain is an important factor affecting the quality of final product and it should be more than 23 percent. Pulut Gajah was found to be the most suitable variety for 'emping' processing. Several ways of serving 'emping' as breakfast cereal were discussed
Download File
Full text available from:
|
Abstract
Emping' is a traditional food made from 65-70 percent matured grain of glutinous paddy. The process involved roasting the paddy grain until it started to pop up and immediately pounded using a mortar and pestle. Winnowing the product will produce a clean 'emping'. The modern method makes use of the flaking machine. The moisture content of the grain is an important factor affecting the quality of final product and it should be more than 23 percent. Pulut Gajah was found to be the most suitable variety for 'emping' processing. Several ways of serving 'emping' as breakfast cereal were discussed
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | ARROZ |
| AGROVOC Term: | CEREALES PARA DESAYUNO |
| AGROVOC Term: | MALASIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:53 |
| URI: | http://webagris.upm.edu.my/id/eprint/18147 |
Actions (login required)
 |
View Item |
