How to Make Tapai Ketan

Ketan Tapai

Fermented glutinous rice is a traditional food with raw materials such as glutinous rice and yeast as an adjuvant. With good processing, fermented glutinous may hold more than one week.
Fermented glutinous or also called peuyeum (Bandung - West Java) is not too complicated to manufacture. Here are the materials needed and how to manufacture.











A. Ingredients
To make the necessary fermented glutinous ingredients as follows:
1. 2 kilograms of glutinous rice,
2. 10 grams (5 plates) yeast,
3. a little sugar,
4. 4 small cups of boiling water.
B. Tools
1. Tampah (nyiru)
2. Stove
3. regular Pots
4. Pots email
5. Wooden Spoon
6. The drying rack
7. Plastic bags
8. Cardboard
C. Production Method
Parents in ancient times have dietary restrictions / ban if it wanted to make fermented. If Tapai is being wrapped, a person should not eat betel leaves or together with objects that are red. If this prohibition is violated, the fermented turns red and feels bad.
A person also should not eat foods that are fermented sour when it wraps because it will cause the fermented sour.
But it all really only trust in the ancient times only. Here is the weave.

1. Cleaning Sticky Rice
Tampi black rice to remove droppings. Thus, impurities such as sand, small rocks and sticky rice remaining skin can be wasted.










Picture People were winnowing rice
After that, the glutinous rice is washed with clean water. Wash the glutinous rice repeatedly with water until clean. Penducian can be stopped when the water to wash already clean.










Images of glutinous rice washed
2. Immersion
After glutinous rice is washed, soaked formerly white glutinous rice for + 2 hours. More than two hours also does nothing, but do not be more than 4 hours, the rice because later may be too mushy.








Images of glutinous rice soaked
3. Pengkukusan
Steaming done two stages. First, Steamed glutinous rice until half cooked. Then, put in a pot and pour the boiling water. Allow the water to be absorbed perfectly. Second, Steam again for 30-45 minutes or until cooked well up into the rice, but do not get mushy.









Pictures of the steamed glutinous rice
4. fermentation
After glutinous rice into rice, lifting rice, scatter over the winnowing with a wooden spoon and let cool.













Images of glutinous rice stocked up on winnowing

Meanwhile we can prepare raginya, finely ground yeast, the smoother the better. A yeast usually amounting to toe, or slightly smaller. No yeast is greater than that.
For two kilos of white glutinous rice, we use 6 to 8 points of yeast. Depending on the size of yeast, if small can be used up to 10 grains of yeast.
Experience so far, the most well is yeast from Indonesia and Thailand. Yeast originating from China and Vietnam, not as good as those from Indonesia and Thailand. The nature of yeast, is the softer the better, if hard not so good;













Image yeast pounded and mixed with glutinous rice above winnowing

After white glutinous rice was cold, then mixed and stirred with flour yeast before, he added with cold water.
This job is the toughest part, because it must be absolutely evenly and repeatedly, stirring, stirring constantly until the flour yeast was really evenly to every part of the white sticky rice.

5. Storage
Move the glutinous rice into the pot email. Cover and leave at room temperature (250-300 C) for 3-5 days (keep in mind, it is intended that the warmth is good enough), then check if the finished fermented or not.
Fermentation time period may be extended if it has yet to become fermented. Because it depends on the season and also where pemeramannya. In the winter it usually takes more than five days then be fermented. While summer quite five days already so Tapai;

6. steaming
The next stage, steamed fermented for ± 30 minutes over low heat. Then, fermented ready-wrapped















Figure Tapai wrapped




D. Flow Diagram Creation Ketan Tapai

























E. FACTORS CAUSE OF FAILURE OF MAKING Tapai KETAN

Apparently, the tape-making is not difficult. However, in the manufacture of tape, people often fail. Have you ever failed to make fermented glutinous this? So, what caused the failure? Many factors led to the failure in making fermented.

1. Quality Yeast Low
Yeast does have a fairly long shelf life. However, the longer the yeast is stored, its quality decreases. Deterioration in the quality of yeast can cause the yeast is no longer able to carry out the fermentation process as expected.

2. Mixed Oil
Another possibility is the way pengadonannya poor or uneven, it should be noted also when knead the flour raginya, is abstinence oil! Make Tapai must be completely free of oil or without oil. The biggest enemy when making Tapai is oil! Or also because it is too wet, or too much water, nor too dry, so it does not ferment.

3. Opened during storage
There is a friend asked me why he failed in making fermented, but already follows all the rules of manufacture. And when asked: "How many days of curing is done until then opened?". He replied: "Yes, ordinary as you have to inform you that, between five to seven days, right? But on the third day I opened it briefly because it wants to see, if he thought would be, I peep it. "" Well, yes that's why. The new third day you can not wait anymore, he wants just goofing off! The result is clearly not going to be.
Curing should not concede the air from the outside! Should be up to five or seven days, without peeping. He would get angry and cranky if you itch just want to peek! ", I said, menggurauinya.
Then for the third time then the second until a friend was successful.


f. Other Ways Making Tapai
The three materials are mixed so that a sebati.
This sebati then wrapped a little by using a leaf known as fermented leaves. But at the present time, the leaves are fermented more difficult and most Tapai found wrapped in banana leaves. Although there is little difference between fermented flavor wrapped in fermented and fermented leaves wrapped in banana leaves.
Tapai ready-wrapped and then put in a large bowl or large jar and covered with fabric.
After that cured or left to stand for approximately five to seven days,
Tapai it will be ripe and ready to be served then. Tapai that have been cooked remove the water very sweet. This Tapai water should be drunk and some are making it as a traditional medicine.
And because fermented glutinous have a pretty sweet flavor, usually fermented in accordance eaten at noon as a dessert. And in case we want to add more piquancy fermented, fermented it may be mixed with coconut milk and add a little water.
With white glutinous rice as much as two kilograms usually so tapainya can be up to three liters.
In the area of ​​Bali, fermented or fermented water is squeezed in order to spend a lot of water, the drink is called Brem, which is low in alcohol.
Saving Tapai increasingly not good, because raginya rose steadily so that the alcohol content also rose last taste bitter instead of sweet!
In the restaurant, fermented mixed with ice cream and ice cream type is most suitable for the fermented namely sorbet de coco, coconut ice cream, a little watered fresh coconut milk. Customers who just want to try Tapai, usually just want Tapai mediocre without using ice cream. Its always ask fermented or fermented ice cream, are people who already know Tapai and familiar.
If it is not unusual, in fact require recognition process first, it was only then that the process of love, then find and ask questions.
Our customers are people of Indo-China, such as Laos, Cambodia, Vietnam and Japan, is quite familiar with this fermented. And generally are Asians. There are people of Cambodia to our customers, so just sit quietly entered yet been asked Tapai: "There is fermented red, white too?" He ordered Tapai create dessertnya, though not the message staple food.
Tapai red, consisting of red glutinous rice. One and a half kilograms of glutinous rice fermented red would be nearly four liters, more and more expanded and more water than fermented white. But the Caucasians, Europeans, are not so fond of red fermented, they are more like fermented white, and it was only a few are like.
Cooking red fermented longer period of time than fermented white, as well as requiring yeast in an amount more than the white glutinous, and how to make it any different that should be boiled, not steamed. If steamed would be too long and less good, because the red glutinous rice is very hard.
Our customers often ask Tapai Caucasian people sorbet, but without fermented black or red, they just want the whites only. Instead there our customers Cambodians and Vietnamese, they just want the fermented black or red only. Another others pleasure, we like other people do not necessarily like, and vice versa.