TapaiFermented Sweet Rice
Tapai is a sweet fermented rice preparation found in Brunei and across Southeast Asia. This version uses cooked jasmine rice and a commercial ragi starter, then refrigerates the tapai once fruity and lightly syrupy.
Prep
24h 20m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gJasmine Rice (rinsed)
- 1.2lWater
- 40gWhite Sugar
- 8gRagi Starter (crushed)
- 10pcsNipah Leaf (whole)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the jasmine rice with the water until tender but not mushy. Spread it in a clean shallow tray and cool promptly to 30°C (86°F).
- 02
Using clean hands and utensils, mix the cooled rice with the white sugar and ragi starter.
- 03
Wrap portions in clean nipah leaf or place them in a clean covered food-safe container.
- 04
Ferment for about 24 hours at 28°C (82°F) to 30°C (86°F), until fruity and lightly syrupy. Discard the batch if it develops colored mold, a rotten odor, or a slimy texture.
- 05
Refrigerate at 4°C (39°F) as soon as the desired flavor develops and serve chilled.
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