Kiều-AnhNguyễn
My manager will continue to update after his floating
November 2025 - Gallery Nord, Berlin
December 2025 - Mipec Long Bien, Hanoi
intip ice cream
based on Monika’s belated mother intip goreng & sauce recipe
5-rice ice cream from nếp cái hoa vàng, nếp hương, beras 32, ja! jasmine reis, Edeka milch reis
with double caramel sauce (salted caramel & spicy garlic gula jawa)
*a part of beras.cơm residency zine*
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three intip / cơm cháy ice cream notes
Kiều-Anh Nguyễn
- basically to making intip ice cream, you have to make milchreis, or rice pudding first. instead of using Ninna’s store-bought Dr Oetker’s milchreis, you can try making it from even leftover rice.
- toasted different rice grains at once might not be so wise (yet time efficient). beras 32 from ibu near Monika’s will pop before others, white Vietnamese nếp hương will burn first, remember to start with low heat. cooking all of them together in a pot for the milchreis after that was not so wise either for the very same reason.
- whether in the form of crunchy cơm cháy or my self-interpreted ice cream, “salted caramel” or Mon’s mother’s sauce, the memories of loved ones always find a way to return. they shift from one form to another, as if memory itself is searching for a way to free both you and itself. it does tasted like rice, still, anyways.
Three Intip story
Monika Swastyastu
One of the snacks my mother often made for me was intip goreng. Intip goreng is a traditional Indonesian snack made from crispy rice crust. Before rice cookers became common, people cooked rice in large pots. After the rice was cooked, usually at the bottom of these pots, a layer of rice would stick and harden, taking on the rounded shape of the pot, almost like a shallow bowl. Instead of being thrown away, this crust was sun-dried and later fried until golden and crunchy. Then it became intip goreng.
My mom usually buys the raw intip, because my family already uses a rice cooker. She fries it herself and makes the sauce. This sauce is so good and so simple! It is made from palm sugar (gula jawa), salt, garlic, and chilli. The method is to melt the palm sugar with a bit of water, then add a bit of garlic, chilli, and salt, stirring well. “Be careful, it’s hot,” that’s what my mom always warns me, because I can never wait to lick it.
When it was ready, she would pour the glossy, caramel-colored sauce over the fried intip, letting it set until cool (I cannot wait, I always get my tongue burnt and eat it when it is still hot). The result was irresistible. Each bite combined the satisfying crunch of the rice crust with a sauce that was at once sweet, spicy, and savory. It was the kind of snack you couldn’t stop eating, no matter how hard you tried. Intip goreng remains one of my all-time favorites.