How to Make 'Tapai'

Wow, I can’t expect that the first and the second graders of senior high school where I study in get more two-weeks holiday – includes public election in Indonesia, Good Friday plus Easter (of course I don’t celebrate it~ ;P), and the national exam for the third graders. So, I guess I won’t spend these times without doing some blog posts, and this is the second English post! :D

Moreover, I've promised my friends to publish this, but sorry if there are no photos here, it takes a couple of time to upload it orzorzorz...

The fermentated thing named 'tapai'

This time I will introduce you guys about Indonesian dessert named ‘tapai’. ‘Tapai’ is Indonesian dessert made of fermented cassava or glutinous rice. The taste is between sour or sweet. It’s usually mixed in drinks or cakes or any other desserts. Now I will not only introduce, but also tell the methods on making it with cassava. BTW, I  hope you understand this post~ XD

The things you will need:

• Cassavas
• Yeast (special for making tapai)
• Banana leaves 
•  A big pot
• A knife
• 2 big bowls (to place the cassavas)
• A big plate
• Some palm-leaf ribs
• A scoop

Methods on making it:

1. First of all, peel the cassavas with a knife and clean them up. Then, wash them up with some water until they’re fully cleaned and chop them into pieces.
   
2. Prepare a stove and a big pot to cook the cassava pieces. When they’re being hot, put the pieces into the big pot (but you should put some water into it and cover it with a metal plate with some holes in it, then put the cassava pieces) and cover it. Steam them until they’re fully cooked.
   
   
3. After they’re fully cooked, put them into a big plate with a scoop, and let them for being slightly cold.
   
4. Meanwhile, prepare some yeast for the fermentation. Crush it into powder. Prepare some banana leaves (dry them first and then clean and cut them into pieces) and palm-leaf ribs as well (cut them with the same size of toothpicks).
   
5. When the cassava pieces are not really hot anymore, spread some crushed yeast into them and put them into the banana leaves (about 4-5 pieces) and spread some more crushed yeast onto them. Then, wrap and lock them using palm-leaf ribs. Let the fermentation occur for about 2-3 days.
   
6. Ta-dah! You’ve made such a delicious tapai! :D