What do you call it where you are from? I know the proper Indonesian word would be TAPAI, but growing up in Kalimantan, people would say TAPE instead 🙂
Let’s see how I ferment the cassava !
Cut cassava into pieces
Peel the skin
Steam cassava until cooked, soften but still firm a little too. So don’t over cook them!
Cool to room temperature
Crush 1 round of Indonesian yeast (you can use Chinese wine yeast too, found them at Chinatown) and sprinkle cooked cassava evenly.
Store container in a dark room that is warm (do you have a cupboard above your fridge? That is a perfect place to ferment it!
Place yeasted cassava in Tupperware, cover with lid and wrap the container with clean kitchen towel.
Check after at least 48 H, it should be tender to the touch and produce sweet fragrant.
Store in the fridge for a good one week!
Eat as is, add it to your cold dessert drink, add it in baking.
Important note
The longer you store fermented cassava, the stronger flavor and smell it develops, and that would be the base of making traditional alcoholic drink ?
Tape Singkong
Ingredients
- 3 large and long cassava
- 1 yeast
Instructions
- Cut cassava into pieces
- Peel the skin
- Steam cassava until cooked, soften but still firm a little too. So don’t over cook them!
- Cool to room temperature
- Crush 1 round of Indonesian yeast (you can use Chinese wine yeast too, found them at Chinatown) and sprinkle cooked cassava evenly.
- Store container in a dark room that is warm (do you have a cupboard above your fridge? That is a perfect place to ferment it!
- Place yeasted cassava in Tupperware, cover with lid and wrap the container with clean kitchen towel.
- Check after at least 48 H, it should be tender to the touch and produce sweet fragrant.
