Tapai: Fermented Cassava and Rice
I
Origin
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II
Description
Tapai (also tape) — cassava or glutinous rice fermented with a starter called *ragi* (a cake of yeasts and moulds) for 2-4 days until the starch converts to sugar and alcohol. The result is a soft, sweet, slightly alcoholic preparation that is both a food and the base for a drink.
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The Thread
—Japanese amazake (same rice fermentation — different organism), Chinese jiǔniàng (same glutinous rice fermentation), Filipino tapuy (same rice wine tradition)
IV
Flavour Context
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