Tapai

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Tapai or tape (both spellings commonly pronounced tah-peh) is a traditional fermented food found throughout much of East- and Southeast Asia. It is a sweet or sour alcoholic paste^[1] and can be used directly as a food or in traditional recipes. Tapai can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice^[1][2]. Fermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor spp, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria^[1][2]. Tapai is also used to make alcoholic beverages.

Tape (tah-peh) is an Indonesian fermented food made from cassava starch or sticky rice. Tape made from cassava is called tape singkong, if made from sticky rice called tape pulut or tape ketan. Tape singkong also known as peuyeum in Sundanese, but usually peuyeum has slighter presence of alcohol produced by fermentation. Tape can be eaten raw but is usually used to make other food products. Tape can be fried, baked, or served with ice.

The fermentation process need attention and clean tools to make a good soft tape. Some failed product could contain alcohol more than wanted or even still hard cassava. Using rain water also could make fermentation failed.

Contents 1 Ragi Tapai 2 Preparation 3 See also 4 References 5 External links

[edit] Ragi Tapai

Tapai is made by inoculating a carbohydrate source with the required microorganisms in a starter culture. This culture has different names in different regions, shown in the table below. The culture can be naturally captured from the wild, by mixing rice flour with ground spices (include garlic, pepper, chili, cinnamon), cane sugar or coconut water, slices of ginger or ginger extract, and water to make a dough^[2]. The dough is pressed into round cakes, about 3cm across and 1cm thick, and left to incubate on trays with banana leaves under and over them for two to three days. They are then dried and stored, ready for use.

Region	China	Indonesia	Korea	Philippines	Thailand
Name	peh-chu	ragi tapai	nooruk	bubod	look-paeng

[edit] Preparation

Ragi tapai is used to ferment different types of carbohydrates such as cassava, cooked white rice or glutinous rice, and sometimes sweet potatoes. The general process is to wash and cook the target food, cool to about 30°C, mix in some powdered ragi tapai, and rest in covered jars for one to two days. With cassava and sweet potato, the tubers are washed and peeled before cooking, then layered in baskets with ragi tapai sprinkled over each layer.

The finished tapai will taste sweet with a little alcohol, and can be consumed, or left for several days more to become sour.

Region	Cambodia	China	India	Indonesia	Korea	Malaysia	Philippines	Singapore	Thailand
white rice	chao	lao-chao, chiu-niang		tapai nasi	nooruk?	tapai nasi	basi binubran	tapai nasi	khao-mak
glutinous rice			Bhattejaanr	tapai ketan		tapai pulut
cassava				tapai ketala, tape telor, peuyeum		tapai ubi kayu

[edit] See also

• peuyeum

[edit] References

1. ^ ^{a b c} Haard, Norman F.; et al (1999). Fermented Cereals. A Global Perspective. United Nations FAO. Retrieved on 2006-07-28.
2. ^ ^{a b c} Gandjar, Indrawati (August 2003). TAPAI from Cassava and Cereals (pdf). University of Indonesia. Retrieved on 2006-07-28.

[edit] External links

• Dominic Anfiteatro's page on Asian cultured foods