Sweet, mildly alcoholic fermented cassava wrapped in banana leaves, with a tangy, pudding-like texture created by natural yeast fermentation over several days.
Ingredients
1kg cassava, peeled and cut into chunks
2 yeast balls (ragi), crushed to powder
Banana leaves for wrapping
Pinch of salt
Instructions
1Steam cassava chunks for twenty-five minutes until tender but not mushy. Let cool to room temperature.
2Sprinkle crushed yeast balls evenly over the cooled cassava, tossing gently to coat all pieces.
3Wrap portions in banana leaf packets and place in an airtight container.
4Leave at room temperature for two to three days. The cassava will become soft, sweet, and slightly tangy.
5Check daily by smell; it should develop a pleasant sweet-sour aroma without any off odors.
6Unwrap and serve chilled or at room temperature as a sweet treat.
Did You Know?
The natural fermentation in tapai produces a small amount of alcohol, making it one of the oldest fermented foods in the Malay-Austronesian world.