fermentation of tapai

In the manufacture of fermented glutinous rice, glutinous rice and steamed to be cooked first before spiked with yeast [2]. The mixture was covered with leaves and incubated at a temperature of 25-30 ° C for 2-4 days so as to produce alcohol and softer texture [2].
To make the fermented cassava, cassava skin must be removed first [1]. Cassava is washed and then steamed and placed in bamboo baskets covered with banana leaves [1]. Yeast plated on a layer of cassava and banana leaves are used as the base and cover [1]. Basket are then brooded at 28 - 30 ° C for 2-3 days [1].
Besides the sweet taste and alluring aroma, fermented also made with several different colors. [1] The color does not come from artificial dyes are dangerous, but rather derived from natural dyes. [1] To make red fermented rice, red yeast rice is used, the pigment produced by Monascus purpureus. While fermented glutinous green color is created using pandan leaf extract. [1]
Making tapai requires high precision and cleanliness in order to cassava or rice can be soft because the fermentation process is progressing well [2]. Yeast is a fungus seeds used to make fermented. In order for the manufacture of tape works well tools and materials used must be clean, especially of fats or oils. The tools used to process the oily if fermented material can cause failure of fermentation. [2] The water used should also be clean [1]; using rain water can cause tapai not successfully created.