📝 About This Recipe
A beloved heritage delicacy across Southeast Asia, Tapai Singkong is a marvel of traditional biotechnology that transforms humble cassava into a soft, boozy, and honey-sweet treat. Through the magic of 'Ragi Tapai' (yeast balls), the starches break down into sugars and a mild natural alcohol, creating a complex flavor profile that is simultaneously tangy and floral. This recipe yields a buttery texture that melts on the tongue, offering a nostalgic taste of Indonesian and Malaysian street food culture.
🥗 Ingredients
The Base Root
- 1 kg Cassava (Singkong) (peeled, woody core removed, and cut into 5-7cm chunks)
- 2 liters Water (for steaming)
The Fermentation Starter
- 2 pieces Ragi Tapai (Yeast Balls) (roughly 5-7g total; must be fresh and dry)
- 1 tablespoon Granulated Sugar (optional, to boost initial fermentation)
Wrapping and Flavoring
- 4-5 large sheets Banana Leaves (cleaned and softened over a flame)
- 3 pieces Pandan Leaves (tied into knots for the steamer water)
👨🍳 Instructions
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1
Begin by preparing the cassava. Peel the thick brown skin and the pinkish inner layer. Scrub the roots under cold running water to remove all traces of soil and excess starch.
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2
Cut the cassava into uniform chunks, about 2-3 inches long. Split larger pieces lengthwise and pull out the tough, woody central fiber.
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3
Fill a steamer pot with water and add the knotted pandan leaves. Bring to a rolling boil over medium-high heat.
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4
Place the cassava in the steamer basket. Steam for 20-25 minutes. The goal is 'Al Dente'—cooked through but still firm. Do not overcook to a mushy state, or the final tapai will be watery.
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5
Transfer the steamed cassava to a clean, wide tray lined with banana leaves. Spread them out so they don't touch, allowing them to cool completely to room temperature. This is the most critical step; if the cassava is even slightly warm, it will kill the yeast.
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6
While the cassava cools, prepare the ragi. Place the yeast balls in a small bowl and crush them into a very fine, silk-like powder using the back of a spoon or a mortar and pestle.
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7
Once the cassava is stone-cold, use a fine-mesh strainer to sift the ragi powder evenly over all sides of the cassava chunks. Use a clean spoon or tongs to turn the pieces; avoid using your bare hands to prevent contamination.
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8
Lightly sprinkle the optional tablespoon of sugar over the cassava to provide an immediate energy source for the yeast.
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9
Line a clean, non-reactive container (glass or ceramic) with softened banana leaves. Place the inoculated cassava inside, packing them snugly but not crushed.
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10
Cover the top with more banana leaves and seal the container tightly with a lid. Wrap the entire container in a dark, clean cloth.
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11
Store the container in a warm, dark, and undisturbed cupboard for 48 to 72 hours. Do not open the lid during this time, as oxygen can interfere with the anaerobic fermentation.
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12
After 48 hours, check for a sweet, slightly alcoholic aroma. If the cassava is soft and a small amount of liquid (nectar) has pooled at the bottom, your Tapai is ready.
💡 Chef's Tips
Absolute cleanliness is vital; ensure all utensils, trays, and hands are sterilized to prevent mold. Never inoculate warm cassava; wait at least 1-2 hours for it to be completely cool to the touch. If you see black or green fuzzy spots, discard the batch; pure white 'frosting' is normal yeast growth. For a sweeter result, use Ragi that is relatively fresh and hasn't turned greyish in color. Store finished Tapai in the refrigerator to slow down the fermentation process and prevent it from becoming too sour.
🍽️ Serving Suggestions
Serve chilled on its own as a refreshing afternoon snack. Dice the tapai and fold it into 'Es Campur' (Indonesian shaved ice dessert) with coconut milk and syrup. Fry the fermented chunks in a light tempura batter to make 'Colenak' or 'Tape Goreng'. Blend with milk and ice for a unique, tangy Tapai Milkshake. Pair with a cup of bitter black Javanese coffee to balance the intense sweetness.