Tapai Ketan (Indonesian Fermented Sticky Rice)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Fermentation | Cuisine of Indonesia Tapai, also tape (pronounced "tah-pay"), is a traditional fermented food of Indonesia, although present in some form throughout South-East Asia. It can be made from various starchy staple foods including grains and tubers, each giving it a distinctive taste and texture, and often a specific local name. Tapai tastes sweet, tangy, a bit yeasty, and is slightly alcoholic (or not so slightly, if left to ferment longer). The following recipe is for a common variant called tape ketan (ketan means glutinous rice; when made with black glutinous rice, it is tape ketan-hitam).

Cuisine: Indonesia · categories: Fermented recipes; Gluten-free recipes; Indonesian recipes; Medium Difficulty recipes; Recipes; Recipes using rice; Vegan recipes

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