Tapai – Nasi Lun Bawang By Zoee Wong
Tapai contributes a complex sweetness and the fermented flavour lends depth to the dessert. The mild acidity also adds interest.
This is a part of the Nasi Lun Bawang dish!
“When constructing this dessert, I imagined it as a ‘bridge’ dish – right between the end of all savoury courses and the first sweet course of a tasting menu. It gives an overall impression of sweetness, but has several more savoury flavour components to anchor that sweetness.”
Ingredients:
- 200 g Beras pulut (glutinous rice), rinsed and soaked overnight 50 g water
- Banana leaf, to line the steaming dish
- 2g ragi starter
Method:
Rinse the glutinous rice and soak overnight.
Drain the rice well and spread evenly on a banana leaf-lined dish. You may also use a lined steamer basket.
Pour the water over the rice and steam for approximately 20 minutes, fluffing the rice grains at the halfway point. This helps the rice cook more evenly.
Once cooked, fluff the rice and allow it to cool completely.
Once cooled, spread out the rice and Mircroplane the ragi over the top. Mix well to combine (use a wet spatula or spoon).
Place in a clean vessel (I prefer a glass or ceramic dish) and cover with plastic wrap. Allow to ferment in a cool, dark spot for approximately 72 hours.
When the tapai is sufficiently and properly fermented, it will be a softer texture with the individual grains of rice still discernible in the mixture. There will be a clear liquid around the edges - this is rice wine. The smell reminds me of Chinese sweet steamed rice cakes!
