My Tapai is now ready after 2 days fermentation. Alhamdulillah, it turned out to be very sweet & juicy. This sometimes based on luck I guess as the old folks have many "pantang" (prohibition in behaviour, etc) while making this as they believe it can influence the result. Although I don't quite believe in those, I just simply obey.... My mum must be proud of me as I inherit the skill from her...hehehe.
This is the photo of Tapai yeast bought from my home town a couple of months back. Actually my dearest bro-in-law bought it for me as he knows who sell the best quality in the town. (TQ Syuk, my adik yg pandai bodek ni....)
By: Roz@HomeKreation
Source: My beloved mother
INGREDIENTS:
1 kg Glutinous Rice
1 pc Ragi / Tapai Yeast - ground
4-5 tbs Sugar
1 cup Water
METHOD:
1. Soak glutinous rice for 4-5 hours.
Steam until soft.
Cool completely.
2. Mix the glutinous rice with sugar & yeast.
Sprinkle with water to prevent lumps and sticky.
Shape into small balls & place in a container.
3. Wrap & keep in a dark place for 48 hours.
It is ready when it becomes watery.
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Oh how I love tapai pulut but just don't have enough guts to try making it myself! Maybe if I am not in Malaysia yet, THEN ONLY will try myself, but thank God, I am back home!
ReplyDeleteMamafami,
ReplyDeleteThat's the same reason why I have to make myself - while my mum is far away, it is also difficult to find Malay kuih/delicacies in Miri.
Salam, kamek just walk by tertangga blog kitak. Cam nyaman jak tapai ya. Sik pernah kamek cuba tapai bentuk bulat gia. Sine kitak beli di miri? Kamek orang kuching.
ReplyDeleteTapai ya kamek polah sendiri. Ada respi siya.
ReplyDeleteHelo kak,
ReplyDeleteI want to try to make tapai manis using your recipe but how much water to add and whether using boiled water or not?Terima kasih yah.Dari Pinky
Pinky,
ReplyDeleteI've updated the measurement. Just use tap water. Hope it turns out alright.