RCI-VG.005.0011.001
Tapai
Fermentation | Cuisine of Indonesia , also (pronounced "tah-pay"), is a traditional fermented food
Prep30 min
Cook30 min
Total60 min
Servings4
Difficultybeginner
Ingredients
- glutinous rice (sticky rice)2 cups
- water4 cups
- cake of ragi tapai (see notes)1 unit
- Optional: a couple of drops of pandan paste (to colour it green)1 unit
Method
1
Rinse the rice and cook it in the water, unsalted. If adding pandan paste, add it now. The absorption method is usually easiest: bring the water to boiling point with the rice in it, then put the lid on the pot and turn the element or flame down to lowest possible setting and simmer for 15 minutes.
2
Allow rice to cool down to about 30°C / 86°F. To help it cool down faster, sit the pot in a basin of cold water.
3
Crumble the cake of ragi tapai over the rice and mix in well.
4
Loosely pack the mixture into a large jar, cover with a cloth, and set aside in a warm place to ferment (about 30-35°C / 86-95°F).