Tapai is a type of food made from glutinous rice. There are two types of tapai, namely ‘tapai ubi’ and ‘tapai pulut’. Usually tapai pulut is more popular compared to tapai ubi. Tapai pulut tastes better to some people. That’s why tapai ubi can’t compete with tapai pulut.
To make this type of tapai, we’ll only need very few ingredients. Let’s check it out!
Ingredients
- 1kg glutinous rice
- 1 piece of yeast (preferably dried first. Crush the yeast, I put it in plastic and tap it with a mortar and pestle, when I want to use it, sieve it using a tea strainer)
- Curd containers/rubber leaves/banana leaves (I use curd containers)
Cooking methods
- 1. Wash glutinous rice thoroughly and soak for at least 2 hours.
- 2. Then drain the water, steam the glutinous rice for 25 min.
- 3. Pour the steamed glutinous rice with 3 cups of water, while stirring (I did not transfer the glutinous rice into the container, I sprinkled the water directly from the steamer).
- 4. Steam the glutinous rice again for 10 minutes or until steam rises.
- 5. Turn off the heat and transfer the cooked glutinous rice to a large tray to cool (flatten the glutinous rice earlier, so that it cools down quickly). Let the glutinous rice cool completely.
- 6. When the glutinous rice has cooled, sift the yeast over the glutinous rice, turn the glutinous rice over, sift the yeast over the glutinous rice again (the yeast will be somewhat flat on the glutinous rice).
- 7. Spoon the glutinous rice into the curd/rubber leaf container.
- 8. Put it in a suitable container (I put it in a toyogo bin). Store in a dark place for 2 days.
- 9. After 2 days, just look at that tapai. Put it in the fridge, because this tapai is best served cold.
Good luck!
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Article written by Nurul Humaira’ Hasan.
