Tapai

Select and prepare your starchy substrate, such as cassava or glutinous rice. If using cassava, peel and cut it into large chunks; if using glutinous rice, rinse it thoroughly under cold water until the water runs clear.

Bring a large pot of water to a boil and cook the cassava or glutinous rice until just tender but not mushy. Cassava typically takes 20-25 minutes, while glutinous rice takes about 20 minutes.

Drain the cooked ingredient thoroughly and spread it out on a clean tray or bamboo mat to cool completely to room temperature. It is essential that no steam or moisture remains, as excess water can cause spoilage during fermentation.

Crush the ragi (fermentation starter) tablets into a fine powder using a mortar and pestle. Measure the appropriate amount according to the weight of your cooked substrate, typically one ragi tablet per 500 grams.

Sprinkle the powdered ragi evenly over the cooled substrate, tossing gently to ensure every piece is coated with the starter culture. Be thorough but gentle to avoid breaking the pieces apart.

Transfer the coated substrate into a clean, airtight container or wrap it loosely in banana leaves, which impart a traditional aroma. Seal the container or secure the banana leaf wrapping tightly.

Place the container in a warm location, ideally between 28-32°C (82-90°F), and allow it to ferment undisturbed. Cassava tapai typically ferments for 2-3 days, while glutinous rice tapai may take 1-2 days.

Check the tapai after the fermentation period; it should smell sweet and slightly alcoholic, and the texture should be soft with visible liquid pooling. Serve at room temperature or chilled, and refrigerate any leftovers to halt further fermentation.