It is usually made by grinding fish or vegetables into a paste, mixing it with sago and then deep-frying it. It comes in three main forms: lekor (long and chewy), rebus (steamed) and keping (thin and crispy). There are two types of keropok lekor which are the keropok lekor goreng and keropok lekor rebus - the former are shaped like sausages with a chewy texture and fried whereas the latter is boiled. Keropok lekor should not be confused with keropok keping.