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Melinjo (Belinjo) seeds as a snack
Prep Time
15 mins
Cook Time
45 mins
Peeling
30 mins
Total Time
1 hr 30 mins
 
Course: Snack
Cuisine: Indonesian
Author: Shiokman Eddie
Ingredients
  • 300 g fresh melinjo (belinjo) seeds (still on stem)
  • 1 tsp salt
  • Water enough to cover the seeds for boiling
Instructions

  1. Pluck the melinjo seeds from the stem and wash them thoroughly.

  2. Place the seeds in a pot and add enough water to cover them.

  3. Bring to a boil, then add 1 tsp salt.

  4. Boil for 30–45 minutes until the seeds have softened.

  5. Drain the seeds and let them cool slightly.

  6. 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.

  7. Only the cream-coloured nut inside is edible. Enjoy warm or at room temperature.

Recipe Notes

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.