Mar 30, 2010

Tapai Pulut

Fermented Glutinous Rice

This is my first time ever making my own tapai pulut or also known as fermented glutinous rice.
Thanks to Gertrude for showing me the ragi at the asian store near her house. It cost me only $0.67 for 2 balls of ragi.

The tapai is so sweet and juicy. I chilled it in the fridge before I eat.

Some people eat this tapai pulut with other sweet delights like cendol, as tapai drink or with grated coconut. For me, I like the tapai just as it is.

The first step I did in this tapai process was to soak the glutinous rice for a few hours. Then I wash and toss the rice.

On the stove, I line up banana leaves in my steamer.

I like the rice on a crunchy side so, occasionally I ran water over the rice and let it drip. I steamed the rice until half cooked.

Then I let the cooked glutinous rice to cool down at room temperature before I sprinkle it with ragi evenly. I use 2 balls of ragi on 2 cups of uncooked glutinous rice.

I then put the rice in a close container.

Then I wrap the container with a clean towel and keep it away for 2 days. The reason for the towel wrap or any cloth wrap is to keep the tapai warm. I open the wrap on the 3rd day and keep the tapai in the fridge. Again, I must say it, this tapai is very sweet.

The glutinous rice that has been fermented for 2 to 3 days is ready to be wrapped in banana leaves for sweeter fragrants and presentation before serving.



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