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Alcoholic drinks from Indonesia, Malaysia, Brunei, Singapore
Tapai / tape ketan (fermented glutinous rice)
Glutinous rice is soaked, steamed, cooled and dusted with powdered ragi, a dry starter cake of moulds and yeasts. Wrapped in leaves or covered, it ferments for two or three days into a soft, sweet, slightly sour and alcoholic paste with its own juice. Made in 5 steps over 9.6 days – 14 days. The longest step, keep cold, takes 7–10 days (Darniadi S. et al. 2023). Rhizopus (about 83 % of fungal reads in tape ketan) and Mucor and Amylomyces rouxii do most of the fermenting.
Ragi tape (dry starter cake), powdered · Level given for black tape ketan; ragi is rice flour with moulds, yeasts and spices such as pepper, garlic and cinnamon[darniadi2023][delva2022]
Banana or rubber leaves, or a lidded plastic box · To wrap or cover the rice while it ferments[abubakar2026]
Starter
koji/qu/mold-starter (ragi)
Total time across the recorded steps: 9.6 days – 14 days
Start
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What changes:Water soaks into the glutinous rice grains
Step 1 of 5
Soak the glutinous rice
Time
12 h
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Rhizopus
Yeasts
Lactic acid bacteria
Rhizopus about
Mucor
Output: soaked rice.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
What makes this one different
Tapai is eaten as a sweet paste, not pressed or strained into a drink. Mould and yeast work together on the steamed rice in two to three days, while rice wines go on for weeks.