Hi Guys!
The other day I fermented cassava 🤤🤤🤤🤤 I planned to make cakes, candies, and whatever goodies from the fermented result as it took 3 days to prepare, and yet my husband and I finished them in one sitting once it was done fermenting 🤣🤣🤣🤣
Yep. Once cassava is fermented, it became sweet and already perfect to serve even as is. But of course, you can also use fermented result as baking ingredients or turn it into candies 🤤🤤🤤🤤
All you need is steamed cassava and a ball of yeast, and that is it!
Check out the vids to see the process 😉
BTW! In Indonesia some people would call this as Tapai singkong, instead Tape singkong.
1 kg room temperature steamed cassava
1 ball of tapai yeast
Crush yeast, coat cassava with yeast, ferment for 2-3 days until fragrant, juicy, tender, and sweet
Fermented Cassava
Ingredients
- 1 kg room temperature steamed cassava
- 1 ball of tapai yeast
Instructions
- Crush yeast, coat cassava with yeast, ferment for 2-3 days until fragrant, juicy, tender, and sweet
