#tape
#tapai
#tapaipulut
Tapai pulut ni memang resepi wajib waktu raya. Kawan2 saya yang datang bertandang, kerap mencari sajian ni.
Disebabkan banyak request, saya letak sukatan dibawah..
1. Sekilo pulut (saya guna pulut biasa ja, sebelum tu rendam 8jam. Kalau guna pulut susu, rendam 3jam)
2. Sebiji ragi (pastikan berkualiti, tak bau masam. Boleh tanya penjual juga kalau tak pasti)
3. 2 setengah cawan air biasa untuk masukkan dalam pulut selepas kukus. (saya guna air tapis)
4. Air utk kukus pulut ikut saiz pengukus masing-masing lah. (kukus 2x)
Nota: Peram tapai pulut untuk sekurang-kurangnya 26 jam minimum. Jangan sesekali bukak sebelum masanya. Bersabar ye~
Selamat bertapai!
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Due to many requests, I put the measurement under here..
1. A kilo of glutinous rice (I use regular glutinous rice, soak it for 8 hours before that. If you use milk glutinous rice, soak it for 3 hours)
2. A yeast (make sure its good quality, normally does not smell sour. You can also ask the seller if you are not sure)
3. 2 half cups plain water to put in glutinous rice after steaming. (I use filtered water)
4. Water for steaming glutinous rice according to the size of each steamer. (steamed 2 times)
Note: Fermented the glutinous rice for at least 26 hours minimum. Never open before time. Be patient yeah ~
Wish you best of luck!