TIMESINDONESIA, JAKARTA – Tapai or tape singkong is literally a fermented cassava which give you some rum taste like after being fermented for few days. However, the process of getting the perfect sweet taste and moist texture takes some labor.
This food is a common food you will find in rural area or sometimes in the souvenir shops. The exotic taste and they way it's perfectly fermented gives it some natural preservation agent which make this tape last for more than a week in room temperature. So, without any further do let's check the recipe out.
Ingredients:
1 kg cassava
2 pieces rice yeast (ground)
6 pieces banana leaves/plastic bag
Instructions:
If you have all full cassava peel it off and cut into smaller size. Or you could get a frozen cassava which has been cleaned and thaw it. Rinse the cassava thoroughly.
Steam the cassava for 20-30 minutes or till its soft enough. You could check it by stabbing a fork into it.
If your cassava was ready, set it aside and let it cool.
With a thong, put the cassava in a plastic bag and make it. Sprinkle the rice yeast thoroughly. Make sure every surface has been touched by the yeast.
Sealed it tight. Put it in a hidden area away from the sunrise with room temperature for 2-3 days. And your Tape Singkong is ready to be served.
You could also served it fried by coating it with a mix of all purposive flour, little sugar, and water. This way you will get the ultimate taste of sweet rum of tape singkong. (*)
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| Editor | : Khodijah Siti |
| Publisher | : Sofyan Saqi Futaki |
