Emping (rice flakes), a traditional snack commonly found in Perlis and Kedah, is made of grain of glutinous paddy that has not matured fully.



The process of turning grain into rice flakes include separating the husk from the rice through heating and pounding the grain using pestle and mortar. Emping is often served with fresh grated coconut, sugar, and a pinch of salt.



It is said that emping can only be enjoyed during the "winter season" of the cold northeast monsoon wind. While it is not readily available everywhere, you can still find it at certain old markets, especially in the northern region of Malaysia.

