HOW TO MAKE A TAPAI

In Indonesia, Tapai food is mostly found in Java, if in West Java people call it Peuyeum, in East Java people call it Tape. Traditional food from Indonesia has now been found in many areas outside the island of Java. Sumatra, Sulawesi, Kalimantan, even in Paupua we can find this food. Initially the Javanese people joined the transmigration program outside Java, which introduced tapai to local residents, and over time local residents could make their own tapai.

Besides the good taste, tapai also has many benefits, including tape can prevent anemia, can also be for diet, and can facilitate digestive function. But Tape also poses a negative risk to health when over-consumed. Excessive consumption of tape will make the stomach hurt because the digestive tract is not strong with the effects of alcohol contained in it, then consuming excessive amounts of water from tape can also cause poisoning and motion sickness.

For ordinary people, making Tapai is very difficult, but actually making it easy is just an intention and precision, hehehe ...

Steps to make Tapai

Materials needed in making Tapai

• Prepare young cassava about 2 kg, then wash thoroughly
• After cleaning, cut the cassava around 1 - 1.5 cm depending on taste
• Prepare yeast, usually the yeast used in making tapai is solid yeast. for the size of 2 kg cassava is needed 2 pieces of solid yeast.

How to make

• Steam the cassava until it's cooked. for perfect results, try to keep cassava from being too high.
• then arrange the cassava in the pond or clean it and free it from oil so that the fermentation process in tapai can be perfect.
• wind the cassava so it's not too hot
• puree 2 pieces of yeast, then spread to cassava evenly
• then wrapped in small pieces with banana leaves, and make sure the banana leaves to wrap clean.
• after finishing wrapping, store in a dry and warm place to wait for 2-3 days.

it's easy not to make it yourself. hopefully this recipe is useful for you.