Practice #9 || Tape

hai guys,
in this blog today i was practice for how to make tape singkong and tape ketan hitam.

Tape is a snack 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 fermentation is a mixture of microorganisms, especially fungi (molds and fungi), such as Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, and Pediococcus sp, but cannot be cured. Tapai from fermentation with yeast that shoots S. cerevisiae is generally semi-liquid, soft, tastes sweet, acidic, contains alcohol, and has a sticky texture.

Tapai is divided into two types, namely cassava tape and sticky tape. Today I made both types of ribbons:

Tapai cassava, which is a tape made from cassava. This type of activity is usually made for sale, mostly home industries. The famous Tapai cassava originated from the Bandung area (widely sold on Jalan Padalarang in the Cipatat area), and if in East Java, from the Bondowoso area.

Meanwhile, Tapai ketan or tapai pulut, made from glutinous rice (pulut rice), both from white sticky rice and black sticky rice. In many areas of Java, tapai is usually made alone in homes, very much as a preparation for snacks during Lebaran.

Well, the first tape I made is tapai sticky rice,

the first step is to wash and then soak the black glutinous rice mixed with white keten rice.

 

Next, heat steaming, then enter the glutinous rice that has been soaked before.

Steam for about 30 minutes. Steam is covered with a cloth, then flush with hot air, then steam again for about 15-20 minutes.

After that, remove the cooked rice and store it in a tray with a banana leaf covered, then cool.

After cold, sprinkle the yeast tape that has been crushed, while filtered using a filter, then mix well.

Next, prepare the container to place the tuft and round the tapai which has been added to the yeast, then put it in the container.

Then close tightly using a cloth, and for approximately 2-3 days.