Preparation Authority tier 2

Tapai: Fermented Cassava and Rice

Overview

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.

Source

INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6

Cross-Cuisine Parallels

Japanese amazake (same rice fermentation — different organism), Chinese jiǔniàng (same glutinous rice fermentation), Filipino tapuy (same rice wine tradition)