Hello Hive Family 🤗
Today i want to share about my activity today making traditional food from Indonesia called Lamang Tapai. Lemang Tapai is a traditional food originating from Minangkabau.
This food is certainly very familiar in my family because we are descended from PADANG province, so our family often makes this traditional food. Besides that, Lamang Tapai is a favorite food in my family when it comes to welcoming Eid Mubarak soon.
First of all we have to prepare all the ingredients needed to make Lamang Tapai. Actually lamang tapai itself consists of two different foods, namely lamang and tapai and these two foods are united in one food when we enjoy it.
These are ingridients for making Lamang Tapai :
- Yeast
- Red Sticky Rice
- Katuk Leaf
- Banana Leaf
- Water
- Several Plates & Basin
This food uses a fermentation system in processing and usually fermentation wil happening for 3 days. The way of making is still traditional which still uses yeast as an ingredient for fermentation, which will convert starch into glucose so that it produces a sweet and fresh taste. Yeast is commonly used in making food. So let's find out how to make it guys 😊
First we put the red sticky rice into the basin and wash it with clean water, Soak red sticky rice overnight to make it soft and hygenic.After soaking overnight, red sticky rice is steamed half cooked in water (requires about 30 minutes).
Remove the cooked red sticky rice and drain into a large bowl and flatten. Let stand for a moment so that the red sticky rice completely cools. While waiting, prepare the yeast to be used.
Take a basin and place the katuk leaves that have been cleaned with water, then cover the basin with neat banana leaves to cover the entire surface. After being given a banana leaf base, put the red sticky rice in the first layer while smoothing it out well, then sprinkle the top with yeast. Add another second layer of glutinous rice, then sprinkle yeast on top. Continue this process until the ingredients run out.
After the red sticky rice has been put all into the basin, cover it with banana leaves until it covers the surface of the red sticky rice well and really tightly. Close the basin again with the lid tightly, let stand for 3 days. Put the container in a warm and dark place so that the fermentation process of the yeast and red sticky rice really goes perfectly. After three days, we can serve Lamang Tapai to eat.
The photo above is the result of fermenting yeast and red sticky rice that has been left for 3 days. To enjoy it, we can put this Tapai on top of Lamang, which is white sticky rice steamed with coconut milk.
This is Lamang Tapai which is ready to eat. Looks so delicious, doesn't it? You can see in Lamang Tapai produced water that comes from fermentation which produces a fresh and sweet taste when eaten so that it makes the taste perfect.
At the time of Eid Mubarak this traditional food became one of the cultures in my family, therefore every year we make Lamang Tapai as one of the traditional foods served, besides that when there are cultural events, weddings or thanksgiving this food is always served too 😃
Thank you for those of you who have visited my article, i hope you will like my stories and experiences in the article. In addition, i will be very happy if you provide feedback on my articles and let's be friends with each other in this Hive Platform. See you in my next post guys 😄