Tapai or two day old fermented glutinous rice is made by mixing local yeast with glutinous rice. It is a favourite dessert in the coastal areas of Sarawak and Peninsula Malaysia too. However it is best eaten chilled.
If the fermentation is allowed to go on for another few days, the sweet rice becomes very soft and marshmallow like. Further fermentation would produce alcohol, tuak.
Rubber tree leaves have been used to prepare this tapai since time immemorial. They are soft and very easy to use. They do not tear easily too. Others like the simpor and banana leaves are also the other alternatives. This is a very environmentally friendly way of preparing food.
These two photos are shared by my university mate Noor Ainun YR. Thank you.
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