Tapai Singkong
February 15th, 2009
Ingredients:
1 kg Singkong (Catella Pohon) (Cassava)
1 Dry yeast ball (Ragi)
Preparation:
1. Peel the singkong and cut into 10 cm lengths and cut these lengths into half lengthwise
2. Steam until cooked
3. Sprinkle grated ragi over the top and wrap in banana leaves
4. Place in a container, banana leaf and all
5. Leave in a dark and warm place for about three days
Note:
When ready chill in refrigerator. Can be eaten just like that on its own or you can cut it into small pieces and put it in the Es Campur or you can coat it with a fritter batter and fry. and serve with ice cream
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