Rengginang
Rengginang or ranginang is a kind of Indonesian thick rice cracker, made from cooked glutinous sticky rice and seasoned with spices, made into a flat and rounded shape, and then sun-dried. The sun-dried "rengginang" is deep fried with ample cooking oil to produce a crispy rice cracker. This cracker is quite different from other types of traditional Asian crackers such as the Indonesian "krupuk" and the Japanese "senbei" or "beika"; while most of traditional crackers' ingredients are ground into a fine paste, "rengginang" retains the shapes of its rice grains. It is similar to Japanese "arare", and  yet it differs because "arare" are individually separated larger rice pellets, while "rengginang" rice granules are stuck together in a flat-rounded shape. "Rengginang" traditionally made from dried leftover rice. In Suriname it is known as "brong-brong". "Rengginang" can be plain, or flavoured sweet, salty or savoury. The most common "rengginang" are deep fried with added pinches of salt for a traditional salty taste. Sweet "rengginang" uses thick liquified coconut sugar coated or poured upon it. Other variants have other ingredients added to enrich the taste, such as dried prawn, "terasi" (shrimp paste), or "lorjuk" (razor clam). Similar cracker . In Central Java, especially in Wonogiri Regency, there is an almost identical rice cracker called "intip" made from scorched rice, the hardened semi-burnt rice that sticks to the inner bottom of rice-cooking vessels. These cooking vessels are filled with water to loosened up the stuck rice. After it is separated from the cooking vessel, the stuck rice is sun-dried until it loses all of its liquid contents. The dried sticky rice is later deep fried in a lot of cooking oil to create a crispy rice cracker. There is no significant difference between "rengginang" and "intip" other  than its size; because "intip" is created from the inner bottom of cooking vessel, its size is larger than "rengginang".