Tapai Ketan (Indonesian Fermented Sticky Rice)
Tapai, also tape (pronounced "tah-pay"), is a traditional fermented food of Indonesia, although present in some form throughout South-East Asia. It can be made from various starchy staple foods including grains and tubers, each giving it a distinctive taste and texture, and often a specific local name. Tapai tastes sweet, tangy, a bit yeasty, and is slightly alcoholic (or not so slightly, if left to ferment longer). The following recipe is for a common variant called tape ketan (ketan means glutinous rice; when made with black glutinous rice, it is tape ketan-hitam).
Source and licence
"Tapai Ketan (Indonesian Fermented Sticky Rice)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tapai_Ketan_(Indonesian_Fermented_Sticky_Rice), revision 4513064), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tapai_Ketan_(Indonesian_Fermented_Sticky_Rice)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4513064
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 cups glutinous rice (sticky rice)
- 4 cups water
- 1 cake of ragi tapai (see notes)
- A couple of drops of pandan paste for color (optional)
Method
- 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 heat down to lowest possible setting and simmer for 15 minutes.
- 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.
- Crumble the cake of ragi tapai over the rice and mix in well.
- 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). The tapai will ferment over the next 2–4days. After about two days, it should start to show a little liquid at the bottom of the jar, and will start producing a distinctive smell of tapai. At this point, the tapai can be considered complete, although it will taste better after a couple of days kept in the refrigerator.