Food Traditional "Tapai Pulut" (Fermented Glutinous Rice)

INGREDIENTS ( Tapai Pulut )

• Glutinous Rice
• Yeas Tea / Ragi
• Sugar
• Banana leaf and leaf Rubber

Introduction

      This is my first time ever making my own tapai pulut or also known as fermented glutinous rice.
Thanks to Gertrude for showing me the ragi at the asian store near her house. It cost me only $0.67 for 2 balls of ragi.

         

       The tapai pulut is so sweet and juicy .I chilled it in the fridge before i eat

       This is my first time ever making my own tapai pulut our also known as fermented glutinous

       Thanks for Gertrude for showing  me the ragi at the asian store near her house . It cost me only 0.67 for balls of ragi .

    First step
      I did in this tapai process was to soak the glutinous rice for a few hours . Then i wash and t  
oss the rice .
      Second step
       on the stove ,i line up leaf banana in my steamer
       Third step

       I like the rice on a crunchy side so, occasionally I ran water over the rice and let it drip. I steamed the       rice until half cooked.
       Then I let the cooked glutinous rice to cool down at room temperature before I sprinkle it with ragi evenly. I use 2 balls of ragi on 2 cups of uncooked glutinous rice.

       step four

          I then put the rice in a close container.

       Step five

      Then I wrap the container with a clean towel and keep it away for 2 days. The reason for the towel wrap or any cloth wrap is to keep the tapai warm. I open the wrap on the 3rd day and keep the tapai in the fridge. Again, I must say it, this tapai is very sweet.   

        Step six

         The glutinous rice that has been fermented for 2 to 3 days is ready to be wrapped in banana leaves for sweeter fragrants and presentation before serving

       

Posted in: TAPAI PULUT