Tapai

Tapai

Packaged tapai made from cassava in Indonesia Alternative name(s) Peuyeum Place of origin Nusantara Region or state Indonesia, Malaysia Creator(s) Malay ethnic Usually cassava, white rice, or Main ingredient(s) glutinous rice Cookbook: apai

apai

Peuyeum seller in !est "ava Tapai #ta-pie$ or tape #ta-peh$, sometimes referred to as peuyeum #from %undanese language$, is a traditional fermented food found throughout much of &ast' and %outheast (sia) It is a sweet or sour alcoholic paste*+, and can be used directly as a food or in traditional recipes) apai can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice)*+,*-, .ermentation is performed by a variety of moulds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor species, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria)*+,*-, Tapai is also used to make alcoholic beverages)

Ragi Tapai
Tapai is made by inoculating a carbohydrate source with the re/uired microorganisms in a starter culture) his culture has different names in different regions, shown in the table below) he culture can be naturally captured from the wild, by mi0ing rice flour with ground spices #include garlic, pepper, chili, cinnamon$, cane sugar or coconut water, slices of ginger or ginger e0tract, and water to make a dough)*-, he dough is pressed into round cakes, about 1 cm across and + cm thick, and left to incubate on trays with banana leaves under and over them for two to three days) hey are then dried and stored, ready for their ne0t use) Region China Indonesia2Malaysia 3orea Philippines ragi tapai nuruk bubod, tapay hailand look' paeng

peh'chu, 4iuyao #simplified Chinese: Name 5 traditional Chinese: 5 Mandarin Pinyin: ji y!o5 "yutping: 6au-4oek+$

Preparation

apai pulut in %abah, &ast Malaysia) Ragi tapai is used to ferment different types of carbohydrates such as cassava, cooked white rice or glutinous rice, and sometimes sweet potatoes) he general process is to wash and cook the target food, cool to about 178C, mi0 in some powdered ragi tapai, and rest in covered 4ars for one to two days) !ith cassava and sweet potato, the tubers are washed and peeled before cooking, then layered in baskets with ragi tapai sprinkled over each layer) he finished tapai will taste sweet with a little alcohol, and can be consumed, or left for several days more to become sour) Region Cambod China ia white chao, lao'chao rice tapai #Chinese India 3ore Malays Philippin %ingapo haila 9run a ia es re nd ei nuruk tapai binubura tapai khao' tapai beras tapai : nasi ng basi, nasi mak Indonesia

: 5 Mandari n Pinyin: l"oz#o5 "yutping : lou;6ou +$, "iuniang glutino us rice tapai 9hatte4aa tapai ketan nr tapai ketela, tapai ubi kayu #Minangkaba u$, tape singkong, tape telo, peuyeum tapai pulut *1,

tapay basi

pulut

cassava

tapai ubi kayu

binubura ng ube, tapay panggi

Name of a place
It is also being used as a name of a place, !akaf apai in erengganu Malaysia)*;, he town is so named from the Malay words $a%af, meaning small hut for travelers resting,*<, and the word tapai)