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  • Peninsular Malaysia Strain-Sweet Ragi Tapai Manis starter for tapai pulut and tapai ubi kayu 250gram (Isolated Multi flora Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii, Saccharomyces cerevisiae, Saccharomycopsis fibuliger, Endomycopsis burtonii)
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Peninsular Malaysia Strain-Sweet Ragi Tapai Manis starter for tapai pulut and tapai ubi kayu 250gram (Isolated Multi flora Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii, Saccharomyces cerevisiae, Saccharomycopsis fibuliger, Endomycopsis burtonii)
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Penghantaran

Penghantaran Dari
Selangor
Anggaran Penghantaran
Apr 25, 2024 - May 02, 2024

Warna

Sila pilih variasi produk terlebih dahulu

Kuantiti

1 Unit lagi
Jumlah
RM 150
Gambaran Kedai
THE FASTEST
On Vacation
Produk 43
Pengikut 3
Penilaian 0
Sertai 3 Years Ago
Kadar Pembatalan 0%
Spesifikasi Produk
Category
: Groceries & Pets  >  Dried & Canned Foods  >  Dried Good
Brand
: No Brand
Model
: Not Specified
SKU
: 1
Dimension (Length x Width x Height)
: 20.00 x 20.00 x 20.00
Weight(kg)
: 1.6
Manufacturing Country
: Not Specified
Warranty Type
: Warranty By Month
Warranty Value
: 1 Months
Warranty Description
: Local Supplier Warranty
Hantar Dari
: Selangor
Deskripsi Produk

Tapai also tapay or tape, is a traditional fermented preparation of rice or other starchy foods, and is found throughout much of Southeast Asia and parts of East Asia, especially in Austronesian cultures. It has a sweet taste and can be eaten as is, as ingredients for traditional recipes, or fermented. 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. Tapai is made by inoculating a carbohydrate source with the required microorganisms in a starter culture. This culture has different names in different regions. The culture can be naturally captured from the wild, by mixing rice flour with ground spices (include garlic, pepper, chili, cinnamon), cane sugar or coconut water, slices of ginger or ginger extract, and water to make a dough. The dough is pressed into round cakes, about 3 cm across and 1 cm thick, and left to incubate on trays with banana leaves under and over them for two to three days. They are then dried and stored, ready for their next use. Traditionally, cooked white rice or glutinous rice are fermented in tapayan jars. Depending on the length of time and various processes, tapai will result in a large number of end products. Bahan-bahan untuk membuat tapai tidaklah terlalu rumit. Secara tradisinya, Tapai memerlukan bahan seperti beras nasi atau pulut, ragi dan gula yang dicampurkan sehingga sebati. Kemudiannya ia akan dibungkus sedikit-sedikit dengan menggunakan daun tapai. Tetapi pada zaman ini, daun tapai semakin sukar didapati dan kebanyakan tapai dibungkus dengan menggunakan daun pisang. Terdapat sedikit perbezaan rasa antara tapai yang dibungkus dengan daun tapai dan tapai yang dibungkus dengan daun pisang. Tapai yang telah siap dibungkus dimasukkan ke dalam pasu tempayan yang besar dan ditutup dengan kain. Setelah diperam dan disimpan selama 3 hari, tapai itu akan masak dan barulah boleh dimakan. Tapai yang telah masak mengeluarkan air yang sangat manis. Air tapai ini boleh diminum.

Penilaian produk
- / 5.0
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