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.
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.
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.
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.
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