Sweet Fermented Rice – Southeast Asian Tapai / Tape / Khao Mak

Known as Tapai, this fermented rice dessert is very common in my family. My mother is very fond of Tapai, never missed ordering this sweet probiotic dessert during family gatherings from her sister, who inherited the recipe from her mother. And now me, to you.

Growing up in Malaysia, this fermented rice is commonly seen during festive days, cultural celebrations, weddings, and family gatherings. It is so refreshing when it’s chilled, and the sweetness can be addictive.

What is Tapai

Tapai is a Southeast Asian traditional starchy fermented dessert. It is said to originate from the Javanese island in Indonesia (where tempeh came from) and has spread around its neighboring countries.

In Indonesia, it’s called “Tape”. It Malaysia, Singapore and Brunei “Tapai” sounds similar to “Tapay” in the Philippines and Khao Mak in Thailand.

Tapai is typically made with steamed glutinous rice fermented over two nights with a local dry starter called Ragi Tapai. This version with glutinous rice is known as Tapai pulut or Tapai Ketan. Another common variation of tapai is with cassava root.

Table of Contents

• What is Tapai
• How is Tapai sweet without sugar?
• Potential Health Benefits of Fermented Rice
• Ingredients to make Tapai
• Step-by-step guide to making fermented rice
• How to know fermented rice has gone bad?
• Important notes when making fermented rice
• Safety Notes
• FAQs

Some people are gifted with ‘special hands’ in making good fermented rice, according to my mom. For some, the result can turn out completely pink or black mold scattered over the rice-A sign that they are contaminated with unwanted bacteria rather than good ones.

Since I’ve been making Tapai countless times, I have figured it is not a gift or anything magic but more science, and it’s much easier than I thought!

But make sure to read through because, as easy as it can be, there is also a fair chance of failure.

How is Tapai sweet without sugar?

Tapai is a result of starch being broken down into sugar through fermentation. During fermentation, yeast and bacteria from ragi convert the starch in glutinous rice into simple sugars and alcohol, making it taste a bit alcoholic. Lactic acid is produced during fermentation, adding a slightly acidic flavor to this sweet, glutinous rice.

This fermented rice contains a small amount of alcohol 0.4-0.5%, but it is very low and won’t make you nearly tipsy. P/S Unless you ferment it for a longer time and add more ragi than suggested.

In Borneo, tapai is also known as rice wine – made in liquid form and left to ferment longer. Like Japanese sake but more rustic.

Potential Health Benefits of Fermented Rice

I have often heard the elders (my relatives included) stress the benefits of eating fermented rice. The most commonly mentioned is its potential to reduce cholesterol and blood sugar levels. Some said it has anti-cancer properties.

At the same time, they also never failed to remind each other to take tapai in moderation. It makes sense, considering how sweet it can be.

The many benefits of Tapai may derived from the beneficial bacteria such as Lactic Acid Bacteria that can act as probiotics. Thanks to the fermentation process. Many studies have shown Lactic Acid Bacteria can benefit health in many ways:

• Boosting immune system – The diversity of our gut microbes helps to strengthen our immune system.

• Improve digestion system – Fermented food with live cultures contributes to the diversity of microbiome that lives in our gut. The more diverse they are, the better it is for our health.

• May help prevent chronic disease – Probiotics can help to strengthen the immune system, hence reducing inflammation in our body. The fermentation process (through yeast and lactic acid) has been shown to increase antioxidant activities in plant-based.

✏️ Antioxidants – Natural substances that help protect cells from damage, potentially reducing the risk of chronic diseases.

Ingredients to make Tapai

You will need only 2 ingredients to make this fermented sticky rice.

• Sticky rice—Also known as glutinous rice, sticky rice has a higher starch content than normal rice. Do not confuse sticky rice with short-grain rice, they are two different types of rice and cannot be used interchangeably. You can find sticky rice in the Asian or Thai market.

• Starter culture—Known as Ragi Tapai/Ragi Tape, this dry yeast typically comes in a cloudy white round shape. It is a rustic local culture starter from Southeast Asia known for making Tapai, rice wine and traditional fermented rice cake.
  
  Note that ragi tapai is completely different from ragi flour. You can find agi tapai in Indonesian Minimart. If you go to Thailand Mart, look for Look Pang starter.

Step-by-step guide to making fermented rice

To start, you will need to steam the fermented rice. The steaming method is important so the rice is still in shape instead of mushy.

1. Soak and steam the rice

Wash the glutinous rice until the water runs clear (it took me about 5 times). Transfer to a bowl filled with water and let the rice soak for at least 4 hours to absorb water. You can also leave it overnight.

Here’s how to steam sticky rice to make fermented rice/tapai pulut

1. Fill the steamer pot with water (about 70%, so you don’t need to add more) and bring the water to a boil over high heat.
   
2. Strain the glutinous rice and transfer it to a steamer basket. If your steamer has big holes like mine, place the rice in a fine strainer. Cover the lid with a clean cloth so the water vapor won’t drip on the rice and steam for 25 minutes over high heat. (If you have a bamboo steamer, no need for the cloth.)
   
3. Using gloves/clippers, move the steamer basket as quickly as you can from the steamer (beware of the hot steam). Run the rice over cold water to wash the excess starch, and fluff the rice with a spoon until all parts are washed with water.
   
4. Then, continue steaming for another 10 minutes. Turn off the heat and remove the steamer basket.

2. Leave the steamed rice to cool.

Transfer the glutinous rice to a flat, wide tray and spread the rice evenly on the tray using a spatula. Leave it to cool in the kitchen rack. I like to place it near the fan to speed up the cooling.

3. Spread the starter into cool rice and mix thoroughly

To ensure the ragi spreads evenly, it’s very important to first turn the ragi into the finest form of powder. You can do so by rubbing the ragi tablet on the fine flour sifter while moving the sifter around to cover all parts of the rice.

• Optionally, you can also blend it in a dry blender before sprinkling.

Gently mix them with a spatula until fully incorporated. Try not to break the rice while at it. If the rice is too dry, consider sprinkling a little water (optional).

4. Pack them in containers or wrap them in leaves.

Since this fermented rice is typically enjoyed in small portions, I like to pack them individually in small containers. Scoop them into clean jars or containers, and press with a clean, wet spoon to make the rice tightly compact.

Lay a piece of cling wrap/banana leaves right on top of the rice to minimize air from touching the rice before you cover it with a lid. The surface that is exposed to air can create white mold.

If you live in Southeast Asia and banana leaves are accessible to you, consider wrapping them in leaves to enjoy it traditionally and maybe benefit from the plant compounds.

5. Incubate

Leave them to ferment in a dark, warm place or at room temperature for 2 nights or 48 hours. My room temperature is about 23-27C, and I normally place it in the cabinet.

Once ready, open the containers or jars. If the rice appears white, watery, with a sweet and slightly alcoholic smell, it’s ready to enjoy. For the best experience, transfer them to the fridge and enjoy them chilled within a week.

How to know fermented rice has gone bad?

If it has black mold on the surface, throw it out immediately. It may also turn pink when it’s contaminated, so it’s a NO. If you see the fermented rice fully covered with white spider web, it is inedible-this might indicate undercooked glutinous rice, uneven ragi, or lack of moisture, so the fermentation didn’t go as it was supposed to.

Important notes when making fermented rice

Fresh and good quality ingredients – Use a new glutinous rice instead of the one stored in the cardboard for years. Different ragi result in different yeast and bacteria that may impact the flavor and the success of fermented rice. Buy ragi from a trusted source or with good reviews.

Test the ragi – Because of the reason above, make a smaller portion before committing to a big batch so you don’t waste your resources and energy which may lead to frustrations.

Cool the glutinous rice well before spreading ragi – The yeast is a living microorganism that can’t survive in hot temperature. Sprinkling them onto hot rice will kill the yeast, and so the fermentation won’t work.

Spread ragi evenly – Make sure the ragi is in its finest powder form when you spread. Do not skip to rub the tablet onto the flour sifter or tea strainer when sprinkling it onto the glutinous rice. Mix them with a spoon until you’re confident it’s thoroughly mixed. If you’re making a big batch, blend the ragi in a dry blender before sifting.

The correct recipe matters to ensure the success of fermented rice. Too much ragi can result in too acidic or higher-alcohol taste.

Ferment it right – The incubation period and temperature strongly influence the flavor and alcohol level of the fermented rice. Too long or too hot can alter the alcohol level and acidity of the rice, which can impact the quality of Tapai.

Clean tools – Like making any other fermented foods, clean tools are crucial to avoid contamination. Make sure all containers, dishes, and utensils are clean during the process. If you use banana leaves, consider wiping both sides with a clean, damp towel. The cleanliness of your hands is also important.

Safety Notes

Avoid eating Tapai if you are pregnant or can’t eat fermented food in general. If you are diabetic, you might want to ask advice from your doctor on the portion that is safe to take.

FAQs

Is Ragi Tapai and Ragi Flour the same?

No, they are two different things. In Bahasa, ‘Ragi’ refers to ‘starter culture.’ Ragi Tapai is made from rice flour or Cassava flour (sometimes a combination of both) mixed with local spices and is primarily used for making Tapai and rice wine. Ragi flour is a type of flour made from millet grain.

What is the difference between sticky rice and normal rice?

Sticky rice, also known as glutinous rice, is higher in starch than everyday rice like Jasmine, Basmati, and Japanese rice. It is stickier and denser, with a cloudy white color, compared to regular rice, which is more transparent. Sticky rice is widely used in Southeast Asian countries, especially in cultural celebrations. A common food that uses glutinous rice is Thai Mango sticky rice.

Does Tapai contain alcohol?

Yes, Tapai contains a small amount of alcohol. The Tapai that has been fermented longer results in higher alcohol content.

Does fermented rice contain probiotics?

Yes, Tapai contains lactic acid bacteria that can act as probiotics.