Tapé Telor (Peuyeum)- Fermented Rice Cake Culture - Tapai - 20gr
Tapé Telor can be made from a variety of carbohydrate sources, but typically from cassava, white rice, or glutinous rice. Fermentation is performed by a variety of molds including Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii or Mucor species, and yeasts including Saccharomyces cerevisiae, and Saccharomycopsis fibuliger, Endomycopsis burtonii and others, along with bacteria. Tapai is also used in the production of alcoholic beverages.
Tapé Telor is made by inoculating a carbohydrate source with the required microorganisms in a starter culture. This culture has different names in different regions, shown in the table below. The culture can be naturally captured from the wild, by mixing rice flour with ground spices (include garlic, pepper, chili, cinnamon), cane sugar or coconut water, slices of ginger or ginger extract, and water to make a dough. The dough is pressed into round cakes, about 3cm across and 1cm thick, and left to incubate on trays with banana leaves under and over them for two to three days. They are then dried and stored, ready for the next step.
~ Tapai Preparation: ~Ragi Tapai strain is used to ferment different types of carbohydrates such as cassava, cooked white rice or glutinous rice, and can even be prepped with sweet potatoes.
Basic Ingredients Needed to make Tapé Telor:
2 cups Cassava root, sweet potato, or even Glutinous Rice(sticky rice)*
2 tsp. or one 'cake' Tapai/Tapé Telor Starter (Ragi Yeast)
1/2 cup Sugar
Ferment for 2-4 days. After 2 days you will likely see a bit of liquid in the bottom of the jar and the odor of the rice will change to the distinctive Tapai smell. At this point the fermentation process is complete but the taste of the Tapai will improve if kept in the refrigerator for a few more days. The liquid which collects at the bottom of the container is a rice wine called 'brem'. It normally has a very low alcohol content after only a few days, but, if fermented further the alcohol content will increase.
Basic Tape Instructions:- The general process starts with washing and cooking the target food, cool to about 30°C. Be careful the rice isn't too hot as heat can damage the starter culture. Next is to mix in some powdered Tapé Telor. For cassava root Start by cleaning the roots and removing the skin. Then boil twice, once for 1.5 hrs, remove and drain. Boil again for 1 hour, remove and drain again. Then allow to cool to room temperature.
Mix ˝ cup of sugar with water. Pack the rice in layers into a jar. Sprinkle each layer with some sugar water, to help start the fermentation process. Sprinkle the Tape Telor Starter on the rice and mix with a clean spoon for a minute to distribute evenly. Be sure to mix the starter and rice well to reduce the risk of spoilage and reduce the amount of time needed for fermentation. Rest the Tapé Telor inoculate in covered jars for two to four days, at room temperature. With cassava and sweet potato, the tubers are washed and peeled before cooking, then layered in baskets with ragi tapai sprinkled between each layer.
The finished tapai will taste sweet with a little alcohol and can be consumed, or left for several days more to become sour.
*Tape Starters can be used with sweet rice to make Tape Ketan, with black sweet rice to make Tape Ketan Hitam or with Cassava to make Tape Telor. See our other listing for these strains.
1 Package contains 20 Gr. Tape Telor/Peuyeum Starter.
1 package produces 3 Lbs of Tape Telor/Peuyeum