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How to
make Tape Ketan
Tape Ketan or Fermentated
Rice Tape Ketan is a fermented
sticky [glutinous] rice prepared in Indonesia [ketan
means glutinous rice]. Tape has a sweet taste
with amounts of alcohol, somewhat resembling
Japanese sake in essence. The
amount of alcohol in tape is mostly dependent on
the fermentation process or duration, but
alcohol may range between 6% - 10%. The sweet
taste with amounts of spirit of alcohol
of tape are the main features in tape's taste
sensation and aroma.
How Tape Ketan is Made
Tape
ketan (tapai hitam) is prepared by cooking glutinous rice
with water, cooling and inoculating the cooled
rice with crushed ragi yeast cake. The amount of
ragi added is about 1 yeast cake per 1 to 3 cups
of uncooked rice. The crushed ragi powder is
stirred in the cooled rice-mix, and then the
ingredients are placed in a covered bowl and
fermented at room temperature [about 85°F] for
1 - 3 days. Traditionally, the rice is usually
coloured green with green plant extract, but
today, artificial food colouring has taken the
place of natural plant extracts. Although there
is a non-coloured variety of tape made from
white glutinous rice. There is also Tape
ketan-hitam, prepared with black
glutinous rice. The preparation is the same as
for tape ketan, substituting white
glutinous-rice with black glutinous rice, ketan-hitam
[hitam means black in Indonesian].
Tape
telor [tah-phe te-lor] is similar to tape
ketan, although, peuyeum is
prepared with Cassava root instead of
glutinous rice. The term telor
actually means egg or white,
and for some reason the term is also used
for tape in certain parts of
Indonesia. This is possibly in the sense
that the tape is white in reference
to good quality of the fermented
cassava.
In
Bandung, West Java, tape cultured with
cassava root is known as Peuyeum [SuPeuyeum
[pe'-er ye'oom], sometimes referred to asnda
or Sundanese]. In west Java, Peuyeum
Bandung is a popular term used for
this particular culture-product.
Peuyeum
is prepared with fresh young Cassava
roots, which are initially cooked by boiling
in water until tender. The roots are cooled
then inoculated by sprinkling crushed ragi sprinkled evenly over the surface of the
cooked vegetable root. The inoculated roots
are placed in wooden vats and arranged in a
crisscross fashion, filling the vat about
3/4 full. The vat is covered with a wooden
lid and the contents are left for a few days
to ferment at room temp [about 30°C]. This
produces a very delicate textured sweet
tasting product, which explodes in the
mouth with each bite, releasing essence
of a sweet delicate taste with spirit of
alcohol [produced during fermentation].
The original creamy-starchy texture typical
of cassava root, is transformed into a very
interesting texture, which melts in the
mouth. Once eaten one can not seem to get
enough. Portions of undigested fiber
of cassava root not affected by the
fermentation process, is what gives peuyeum
a delicate-spongy texture and consistency [a
unique mouth feel]. The best quality peuyeum
is prepared with tender young cassava root.
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Our start kit can be used
for all the products mentioned above:
Tape Ketan, Tape Ketan Hitam and Tape
Telor. |
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We will send recipies and
instructions for all Tape products with
our starter kit. |
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Start now creating your
Tape Ketan products ! |
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