Daily Activity (English Version) 15

Makassar, 15 October 2018

Ok back again, today we are ready to rock for make something special. what is it? it's 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 tapai fermentation is a mixture of several microorganisms, especially fungi (molds and fungi), such as Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, and Pediococcus sp. others are also involved. Tapai, which is fermented with yeast dominated by S. cerevisiae, is generally semi-liquid, soft, tastes sweet, acidic, contains alcohol, and has a sticky texture. Tapai production is usually done by small and medium industries.

Tapai and its variants are usually consumed as it is; as a sweet mildly-alcoholic snacks, to accompany tea in the afternoon. The sweet fermented tapai, however, are often used as the ingredients in a recipe of certain dishes. Sundanese cassava peuyeum is the main ingredient for colenak; a roasted fermented cassava tapai served with sweet syrup made of grated coconut and liquid palm sugar. Colenak is a delicious Sundanese portmanteau of dipocol which translates to "tasty dip". Tapai uli is a roasted block of bland-tasted glutinous rice served with sweet tapai ketan or tapai pulut. The peuyeum goreng or tapai goreng, or known in Javanese as rondho royal is another example of Indonesian fried foods (assorted fritters), which is deep fried battered cassava tapai.

In beverages, tapai, both cassava or glutinous rice, might be added to sweet iced concoction desserts, such as ice campur and doger ice.