Hello Guys, I
will tell my activities in the kitchen today. Today is my second day of
practice this week. Today i made tapai or tape.
Tapai or 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.
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