MEMBUAT TAPE SINGKONG PALING MUDAH

Summary

In this video, the presenter demonstrates how to make tapai singkong, a sweet and easy-to-make fermented cassava dessert. Starting with two kilograms of cassava, they show how to prepare and steam it before coating it with crushed yeast for fermentation. The process includes careful attention to cleaning the cassava and fermenting it for three days in a safe spot. The result is a soft, sweet, and flavorful treat that can be enjoyed on its own or used in other recipes like cakes or ice cream. The video offers a simple, delicious guide to making tapai singkong at home.

Takeaways

• 😀 Prepare 2 kilograms of cassava, cut it into pieces according to your preference, then peel it.
• 😀 Scrape the surface of the cassava to prevent it from being slimy when steamed.
• 😀 Use cassava that is suitable for tapai, such as cassava mentega, for better results due to its yellow color.
• 😀 Wash the cassava thoroughly to ensure it's clean and not slippery.
• 😀 Prepare a steamer and steam the cassava for approximately 25 minutes until cooked.
• 😀 Once the cassava is cooked, remove it from the steamer and transfer it to a tray, allowing it to cool completely.
• 😀 Prepare 3 pieces of 3-gram yeast, crush them thoroughly using a spoon.
• 😀 Use a clean container and line it with banana leaves (if available).
• 😀 Coat the cooled cassava pieces with yeast evenly, then place them in the prepared container.
• 😀 After all the cassava is coated, ferment it for three days in a safe place, making sure the container remains closed during fermentation.
• 😀 After three days, check the tapai by pricking it with a fork. If it's soft and sweet, it is ready to serve. It can be eaten as is or used in desserts like ice or cake.

Q & A

What is the main ingredient used in this recipe for Tapai Singkong?

The main ingredient used in this recipe is cassava, or 'singkong' in Indonesian.

How much cassava is required for this Tapai Singkong recipe?

You will need two kilograms of cassava for this recipe.

Why should the surface of the cassava be scraped before steaming?

Scraping the surface of the cassava helps prevent it from becoming slimy during the steaming process.

What type of cassava is recommended for making Tapai Singkong?

The recipe recommends using cassava mentega, or butter cassava, because it has a yellow color and is perfect for making Tapai.

How long should the cassava be steamed?

The cassava should be steamed for approximately 25 minutes until fully cooked.

What should you do after steaming the cassava?

After steaming, transfer the cassava to a tray or container and let it cool completely.

How much yeast is required to make Tapai Singkong?

You will need three pieces of yeast, each weighing 3 grams.

What is the purpose of the yeast in this recipe?

The yeast helps to ferment the cassava, turning it into Tapai by giving it a sweet and slightly alcoholic taste.

How long should the cassava be fermented?

The cassava should be fermented for about three days at room temperature.

How do you know when the Tapai Singkong is ready to eat?

The Tapai is ready when it becomes soft, sweet, and can be easily pierced with a fork. You can also taste it to check if it's sweet enough.