Ingredientsubi kayu (cassava) chopped and 3/4 boiled or steamed
powdered ragi (wine biscuit or yeast)
banana leaves & toothpick (optional)
Directions
- placed cool ubi kayu in container and sprinkle some powdered ragi to evenly spread on the surface (can be layered)
- cover the container and leave in a shelve or cabinet for 3 days
- after 3 days, the ubi kayu will undergo fermentation and gives off a sweet smell
- at this point, it is ready to be eaten or transferred in banana leaves and kept in the fridge
Foodnote
I am a fan of tapai and about time I made it myself. One day I am going to make apam tapai ubi... that would be fun! This tapai ubi is also good eaten with vanilla ice-cream... yes... eaten with ice cream. I had that as a dessert once during my friend's wedding and love it.
