Jariang or better known as Jengkol, is a type of legume or seed plant that can split in two. The characteristic of jengkol produces a bitter taste. Jengkol can be processed into rendang in the Bukittinggi area.

The process of making rendang jariang is relatively long, because the initial stage of jariang is soaked for 1 day before cooking. Then, the jariang is fried and soaked again in water for 30 minutes. After the soaking process, the jariang is flaked one by one until the final stage is just put together in coconut milk. The long process results in a soft jariang in rendang dishes.