1pc - approximately 5g 1pc - approximately used for 3kg rice
Tapai (also tapay or tape), is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine (which in some cultures is also called tapai).
Fermentation 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.
INSTRUCTIONS: - Soak the rice in one gallon of water overnight. - Steam the soaked rice for 45 minutes and then cool to body temperature. Be careful the rice isn't too hot as heat can damage the starter culture. - Sprinkle the Tapai Starter on the rice and mix with a clean spoon for a minute to distribute evenly. Be sure to mix the starter and rice well to reduce the risk of spoilage and improve the amount of time needed for fermentation. - Mix 1/2 cup of sugar with water. Pack the rice in layers into a jar. Sprinkle each layer with some sugar water, to help start the fermentation process. - Ferment for 2-4 days. After 2 days you will likely see a bit of liquid in the bottom of the jar and the odor of the rice will change to the distinctive Tapai smell. At this point the fermentation process is complete but the taste of the Tapai will improve if kept in the refrigerator for a few days. The liquid which collects at the bottom of the container is a rice wine called brem. It normally has a very low alcohol content after only a few days but if fermented further, the alcohol content will increase.
*Tapai Starter can be used with sweet rice to make Tape Ketan, with black sweet rice to make Tape Ketan Hitam or with Casava to make Tape Telor.
