How to Cook Melinjo (Belinjo) Seeds Recipe – Boiled Snack with Two-Layer Skin
Melinjo seeds (also known as Belinjo or Gnetum gnemon) are popular in Indonesian and Southeast Asian cuisine. They can be made into crispy emping chips, but they’re also delicious when simply boiled and eaten as a snack.
The seeds have a mild bitterness balanced with a nutty flavour. They come with two layers of skin that need to be removed after boiling. This is an easy, healthy snack similar to boiled peanuts or edamame.
Watch my step-by-step video tutorial below:
YouTube link: https://youtu.be/w3trejp75LI
- 300 g fresh melinjo (belinjo) seeds (still on stem)
- 1 tsp salt
- Water enough to cover the seeds for boiling
Pluck the melinjo seeds from the stem and wash them thoroughly.
Place the seeds in a pot and add enough water to cover them.
Bring to a boil, then add 1 tsp salt.
Boil for 30–45 minutes until the seeds have softened.
Drain the seeds and let them cool slightly.
Remove the two layers of skin:
First, peel off the soft outer fleshy skin (green or red-orange).
Then remove the thin, brittle, dark brown inner shell.
Only the cream-coloured nut inside is edible. Enjoy warm or at room temperature.
Pro Tips & Notes
- Boil until the seeds are soft enough to bite through easily — timing may vary depending on freshness.
- The outer skin comes off easily after boiling, but the inner brown shell can be a bit tricky — use your nails or a small knife if needed.
- Fresh seeds are best. Look for firm, heavy seeds with bright skin.
- The boiled nuts have a slight bitterness, which many people enjoy. You can sprinkle a bit more salt after peeling if desired.
- Store peeled nuts in the fridge for up to 2 days. Reheat by steaming or microwaving briefly.
- These are great as a healthy, high-fibre snack or as a side with rice meals.
