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....)
Source: My beloved mother
1 kg Glutinous Rice
1 pc Ragi / Tapai Yeast - ground
4-5 tbs Sugar
1 cup Water
1. Soak glutinous rice for 4-5 hours.
Steam until soft.
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.
847. SAMBAL SERAI PUCUK UBI KAYU
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