Tapai
Sign in to saveAlso known as Tape, Tapé, Peuyeum
thumb|Tapuy, a traditional Ifugao [[rice wine prepared with tapay in the Cordillera highlands of Luzon, Philippines]] thumb|Dried alcoholic fermented cassava or peuyeum at Yogyakarta, [[Indonesia]]
Key facts
- Prepared food.name
- Tapai
- Prepared food.image
- Tapai peuyeum Pasar Baru.JPG
- Prepared food.image_size
- 250px
- Prepared food.caption
- Packaged tapai paste made from cassava in Indonesia
- Prepared food.alternate_name
- Peuyeum, etc.
- Prepared food.region
- Southeast Asia, East Asia, South Asia
- Prepared food.type
- Rice wine, alcoholic paste
- Prepared food.main_ingredient
- Usually white rice, glutinous rice
via Wikipedia infobox
Wikidata facts
- Image
- Tape Bondowoso.jpg
Show 1 more fact
- Commons category
- Tapai
Sources (2)
via Wikidata · CC0
~8 min read
Article
13 sectionsContents
- Etymology
- Starter culture
- Preparation
- Traditional
- Modern
- Fermented rice gruel/paste
- Rice wine
- Uses in cuisine
- Indonesia
- Philippines
- See also
- References
- External links
thumb|Tapuy, a traditional Ifugao [[rice wine prepared with tapay in the Cordillera highlands of Luzon, Philippines]] thumb|Dried alcoholic fermented cassava or peuyeum at Yogyakarta, [[Indonesia]]
Tapai (also tapay or tape) is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia, especially in Austronesian cultures, and parts of East Asia. It refers to both the alcoholic paste and the alcoholic beverage derived from it. It has a sweet or sour taste and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine (which in some cultures is also called tapai). Tapai is traditionally made with white rice or glutinous rice, but can also be made from a variety of carbohydrate sources, including cassava and potatoes. Fermentation is performed by a variety of moulds 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.