CARA BUAT TAPE SINGKONG MANIS DAN LEMBUT

Summary

In this video, Mama Fio shares a simple and effective method to make soft and sweet cassava tape. The process begins with preparing fresh, clean cassava and steaming it for 25 minutes. Once cooled, the cassava is mixed with finely crushed tape yeast and sugar, then arranged in a clean pot lined with banana leaves. After two days of fermentation, the result is a delicious, soft, and sweet tape that can be enjoyed as a snack. Mama Fio emphasizes the importance of using clean utensils and waiting for the cassava to cool before adding the yeast for the best results.

Takeaways

• 😀 Use high-quality cassava for the best texture and taste when making tape singkong.
• 😀 Make sure to wash the cassava thoroughly three times to remove any impurities before steaming.
• 😀 Use a wide pan and banana leaves as a base to steam the cassava and prevent sticking.
• 😀 After steaming the cassava for 25 minutes, let it cool for about four hours to avoid unwanted sourness in the tape.
• 😀 Ensure the cassava is completely cooled before sprinkling the tape yeast, as it will help avoid an overly sour taste.
• 😀 Carefully sprinkle the yeast on the cooled cassava, ensuring all surfaces are evenly coated for the best fermentation.
• 😀 Gently shake the container after sprinkling yeast to ensure even distribution and avoid spots of uneven fermentation.
• 😀 After adding yeast, add a small amount of sugar for sweetness and shake again to distribute it evenly.
• 😀 Arrange the cassava in a pan lined with banana leaves, making sure they are tightly packed for the best fermentation results.
• 😀 After packing the cassava, cover it tightly with banana leaves and close the lid for two days of fermentation to develop the flavor and texture.
• 😀 After fermentation, you’ll have soft, sweet, and fragrant tape singkong ready to enjoy, with a pleasant texture and sweetness.

Q & A

What is the main topic of the video?

The video demonstrates how to make soft and sweet tape singkong (fermented cassava), sharing the process step-by-step.

What are the key ingredients for making tape singkong?

The key ingredients for making tape singkong are cassava (3 kilograms), tape yeast (3 pieces), and sugar (half a tablespoon).

Why is it important to wash the cassava multiple times?

Washing the cassava multiple times ensures that it is completely clean and free from impurities, which is crucial for the fermentation process.

How long should the cassava be steamed for?

The cassava should be steamed for 25 minutes or until it is fully cooked.

What role does drying the yeast under the sun play in the process?

Drying the yeast under the sun for 15 minutes helps activate it, making it more effective for the fermentation process.

How do you apply the yeast to the cassava?

After the cassava has cooled down, the yeast is gently sprinkled over the surface of the cassava, and the container is shaken to ensure even coverage.

Why must the cassava be completely cooled before applying the yeast?

The cassava should be cooled because if it is still warm or hot, the fermentation might turn sour or acidic instead of sweet and soft.

How do you ensure that the yeast is spread evenly across the cassava?

To ensure even distribution, the cassava is gently shaken after the yeast is sprinkled, and any uncovered areas are re-applied with more yeast.

What is the next step after applying the yeast and sugar?

After sprinkling yeast and sugar on the cassava, the cassava is arranged neatly in a container lined with banana leaves, and the lid is tightly closed for fermentation.

How long should the cassava ferment before it is ready to eat?

The cassava should ferment for two periods of 24 hours (48 hours total) before it is ready to be opened and enjoyed.