Sweet Tradition : Fermented Glutinous Rice


After a long “time off to write” at this my favorite blogs, because of my busy working time, finally, I’m back!
Oh yes, I owe a promise to you, to write an article about “fermented glutinous rice. ” Perhaps, this is the time!

Fermented glutinous (black/white/green) rice (Sundanese called “tape ketan”) is a famous traditional snack in Bandung, and it becomes as the culinary hallmark of Bandung. It feels so sweet in the mouth when you suck and eat it, especially when it served cold (after you save it in the fridge). In fact, there is presented as a complement to ice cream! Wow, so tasty and so refreshing!
My family can’t make it, but sometimes order them to our relative who is expert make fermented glutinous rice. My family brought in fermented glutinous rice feast aou guests, especially when Holiday comes.
Curious to know how to make it? Here goes the recipe!

Ingredients:
500 gram glutinous black/white rice 
2 cups of water
2 pieces of yeast
2 tablespoons of caster sugar

Directions:
– soaked the glutinous rice in water for 4 hours, more or less, (or overnight), then steamed.
– while steaming, boil the water.
– When the glutinous rice is steaming hot, pour it with boiling water (still on stove), stirring frequently, until all the glutinous rice wet and heat evenly. Continue steaming glutinous rice until it cooked well.
– Lift the glutinous rice, put in trays or winnowing tray, leave until completely cold.
– Blend the yeast, sprinkle the glutinous rice with it evenly. Then sprinkle it with castor sugar as well.
– Put all the glutinous rice in a container, cover tightly. Let stand for 3 days and 2 nights.

Note: if you want to fermented glutinous green, add pandan paste to taste to the white glutinous rice

Presentation
There are many ways of presenting fermented glutinous rice. You can eat just that.  Or, become a “complementary foods” for other meals, like for ice cream and yoghurt! Hmmmm …. Usually fermented glutinous rice packed in jars, or in the traditional way, which is wrapped with guava leaf. Even fermented glutinous rice can be reprocessed into new food. Like, fermented glutinous rice cake, puding, or even fermented glutinous rice chocolate candy! Yummmm…

Hopefully this article of fermented glutinous rice will inspire you to try to make it, or buy it. Bon a petite!🙂

About bandoenglover


5 responses to “Sweet Tradition : Fermented Glutinous Rice

  • Sophia Gooden

    ‘2 pieces of yeast’?! What type of yeast do you use?! I am only familiar with powdered yeast.

    • bandoenglover

      Hi there! The yeast which is used, usually in the form of small blocks (yeast cake) then it crushed, and then sprinkled on the glutinous rice. The amount of yeast added is about 1 yeast cake per 1 to 3 cups of uncooked glutinous rice. Happy cooking!🙂

  • sofjan mustopoh

    After 23 years in US i still crave Tape Pulut / ketan. Every now and then i made some. but i still can make tape Ubi😦 cause there is no Ubi Kayu in USA.

    • bandoenglover

      Hi Mr Sofjan! nice to meet fellow Indonesian! Strange indeed, the big state like America, cassava is still difficult to find. Are trational markets in America do not sell cassava? even though most modern supermarket?tsk tsk tk. Maybe you have to specifically import cassava from Indonesia! hehehe. BTW, I’m glad you still like and love the authentic cuisine of our ancestors. thanks.

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