Tapai Ketan (Indonesian Fermented Sticky Rice)
Tapai ketan is sticky rice turned sweet, tangy and faintly boozy by a few days of fermentation. You need only three things: glutinous rice, water and a crumbled cake of ragi tapai, the same yeast starter used for Chinese rice wine. Left in a warm jar, the rice softens and releases a pool of liquid called brem, a mild rice wine. Leave it longer and the alcohol grows stronger.
Instructions
Rinse the rice and put it in a pot with the water, leaving out salt. If you want green color, stir in the pandan paste now.
Bring the pot to a boil, cover it, and turn the heat to its lowest setting. Simmer for 15 minutes, until the rice has absorbed the water.
Let the rice cool to about 30°C (86°F). Standing the pot in a basin of cold water speeds this up.
Crumble the ragi tapai cake over the cooled rice and mix it in thoroughly.
Pack the rice loosely into a large jar and cover it with a cloth. Keep it in a warm spot, around 30-35°C (86-95°F), for 2 to 4 days.
After about two days, a little liquid will pool at the bottom of the jar and a distinct tapai smell will develop. The tapai is ready at this point, though it tastes better after a couple more days in the refrigerator.
Make it personal.
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