Tapai Ubikayu (Fermented Tapioca)

 I have been successful in making Fermented Glutinous Rice (Tapai Pulut), which I have made countless number of times, but have not tried it with tapioca.  I have not eaten Fermented Tapioca for few decades that I cannot even recall how it tastes like.... I told my hubby's relative about it and he quickly sent me a gunny of fresh tapioca hoping he could also try it out (he never heard about Tapai Ubikayu because it is not common in Sarawak).

 After two days of fermentation, I tested the Tapai and it wasn't as sweet as expected. I put it back to the hidden corner in the store room and tested it out again on 3rd day.... it tasted even worse than the 2nd day with sourish sensation. I felt so frustrated and placed the whole container in a fridge hoping to turn it out into something when I have time later. Quickly I called my sifu (my Emak lah of course) to describe it to her the outcome & she confirmed that I failed.... Today is 4th day and planning to make kuih out of it.... I tasted a piece and to my surprise it turned out sweet...! I was so happy that at last I could enjoy something that I've been craving for long time! The tapioca that I used was a bit matured with lots of fibres otherwise my tapai will taste a lot more better. I will send half of the container back to my hubby's relative this weekend and hope that nothing will change by then.

The recipe I used is quite similar to my Fermented Glutinous Rice. I made it with 4kg tapioca which is 4 times of below recipe.

By: Roz@HomeKreation
INGREDIENTS:
1 kg Fresh Tapioca
1 pc (+/- 15g per piece) Tapai Yeast - ground
2 tbs Sugar

METHOD:
1. Peel & wash tapioca and ensure it is really clean.
Cut into preferred size.
Boil until 3/4 cooked.
Cool completely.

2. Mix sugar & yeast.
Sprinkle into the base of a container.
Arrange tapoca in the container & sprinkle yeast mixture.
Repeat layering tapioca & yeast.

3. Wrap & keep in a dark place for 36 hours.
The tapioca should be soften by then.

Bouquet of flowers that have dried out but still look lovely (gift from a friend recently)

BAHASA MALAYSIA VERSION

Dah lama sangat teringin nak makan tapai ubi... semenjak meninggalkan bangku sekolah dan kampung halaman sampai sekarang tak pernah terjumpa Tapai Ubikayu... (kesian kan...!). Bila sedara hubby makan Tapai Pulut Along yg sangat manis baru2 ni, Along pun cerita lah pasal keenakan Tapai Ubikayu. Terus jer dia hantor seguni ubikayu.

Tak pernah lagi buat Tapai Ubikayu, ini cuba2 nasib jer... boleh baca (siapa yg paham lah) pengalaman menapai ubi yg dlm BI kat atas... tak larat nak ulang cerita dlm BM. Along buat guna resipi yg sama macam buat Tapai Pulut kat sini tapi kurangkan gula. Meh nengok resipi nya:

By: AlongRoz@HomeKreation

BAHAN2:
1 kg Ubikayu
1 biji (+/- 15g sebiji) Yis Tapai - hancurkan
2 sb Gula

CARA2:
1. Kopek ubikayu & bersihkan sehingga betul2 bersih.

Potong mengikut saiz yg anda suka.

Rebus sehingga 3/4 masak.

Sejukkan sepenuh nya.

2. Campurkan yis & gula.

Taburkan ke atas dasar bekas plastik.

Aturkan ubikayu ke atasnya & ulangi taburan yis & susunan ubikayu sehingga habis.

3. Bungkus bekas plastik dgn kain tebal & simpan di tempat gelap selama 36 jam.
Ubikayu akan jadi lembut bila tapai sudah 'masak'.