Tapai
February 15th, 2009
Rice Wine
Ingredients:
500 gr Beras Ketan (Glutinous Rice)
Ragi (Dry Yeast balls) (Available from your Asian grocery store)
1/2 cup of Castor sugar (Make into a syrup with a cup of water)
Banana Leaf
Preparation:
1. Soak the ketan in water for half an hour and then steam until cooked
2. Place on the banana leaf and grate the yeast over the top of the rice.
3. Fold the rice so that the yeast is in the middle and Place in a large jar or saucepan
Cover with more banana leaf and lid
Store in a warm, dark place (Fold in a blanket or similar cloth)
4. Leave for about three to four days depending on the weather
5. To test if it is ready smell it and taste a little to see if it has finished fermenting
6. Add the sugar syrup and store in an airtight jar in the fridge.
Note:
You can also substitute the white ketan for the black variety just remember that the ketan must be cooked perfectly otherwise you will end up with hard pieces of ketan in your tape.
Another variety of the tape is made from Singkong (Catella pohon) (Cassava)
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