PRACTICE ACTIVITY 9 (ENG VER)

Hello Guys,

          This time I will tell you about my activities in the kitchen, and on this occasion it's a little different as usual because this time I will make Tape or Tapai.

          Tapai or tape is a snack or dish produced from the fermentation process of carbohydrate food as a substrate by yeast. In Indonesia and neighboring countries, this substrate is usually cassava and glutinous rice. Yeast for tapai fermentation is a mixture of several microorganisms, especially fungi (molds and mushrooms), such as Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, and Pediococcus sp. Tapai, which is fermented with yeast dominated by S. cerevisiae, is generally semi-liquid, soft, tastes sweet, acidic, contains alcohol, and has a sticky texture. Tapai production is usually done by small and medium industries.

Tapai or Tape Type :

     1. Cassava Tapai

               Tapai cassava, a tape made from cassava. These tapai types are usually made for sale, mostly in the form of home industries. The popular Tapai cassava originated from the Bandung area (widely sold on Padalarang Highway in Cipatat area), and if in East Java, from the Bondowoso area.

     2. Black Glutinous Rice Tapai or White Glutinous Rice Tapai.

              Black Glutinous Rice Tapai or White Glutinous Rice Tapai, which is made from glutinous rice (white glutinous rice), both from white glutinous rice and black glutinous rice. In many areas of Java, tapai is usually made alone in homes, especially as confectionary supplies during Eid. However, this tapai is often sold by mobile vendors in West Java ( black glutinous rice tapai, in combination with uli tape) or in small packages, Glutinous rice wrapped in leaves (guava leave, or waru) in the local market in Kuningan and in Pangandaran. Glutinous rice from Kuningan has even been packaged in a modern way with cardboard. 

How to make Black Glutinous Rice Tapai or White Glutinous Rice Tapai.

           First of all, prepare all the tools and ingredients needed, wash the Black Glutinous Rice and Pulut with water until the washing water is clean or not cloudy and do it repeatedly after that soak for 12 hours, this time I combine Black and White Glutinous Rice with a comparison of 2: 1.

          To soak it first, so that during the cooking process it will not be long before the rice will float and also facilitate the fermentation of yeast.

          After that, the glutinous rice that has been soaked is more or less half cooked and then lightened again, apply the base of the banana leaves so that they are not sticky.

         And than steam until thoroughly cooked and then set aside and cool again before toss with yeast.

 

           After the glutinous rice is cold, making sure the yeast is really smooth when mixing with glutinous rice so that fermentation can be evenly divided.

            What needs to be considered is that the yeast used usually makes Tapai or tape fail because of acid, so there is a good yeast and not good. Characteristics of a good yeast is No smell of acid, the color is brighter or clean white not dull, when crushed easily and not rough or clumping.

 

          Then start making Tapai with rounding and neatly arranged and sprinkle again with yeast, make sure before touching the hand dough is clean because there is already a fermentation process that reacts that will affect other microorganisms and does not take long to room temperature so do it quickly to put it in a closed container.

 

          Store or keep for 2-3 days with a rather cold temperature not so hot because it will affect the fermentation process later.

          In making Tapai it has a few myths in the regions that make failures, such as in making just 1 person, not by the intervention of others from the beginning of the making until it is stored, usually given Shallot or Garlic on the top of Tapai for Tapai to taste sweet, somehow the reaction, but it is always proven in the regions, in the area usually store or keep under a bed or near a bath or a hidden area that is rarely reached by activity. Believe it or not, some myths in making tapai often occur and are proven. 

 

          So that's the explanation about Tapai or tape from the manufacturing process to some tips that need to be considered in the manufacturing process, if you have questions about Tapai please comment below and see you next post.