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Alcoholic drinks from Indonesia
Pangasi is a cassava jar wine of the Dayak Agabag of North Kalimantan. Boiled cassava is mixed with a rice ragi starter, lemongrass, ginger and pepper, sealed in a jar called a talipuk and left three to four weeks to become bulak. At ceremonies drinkers sip it from the jars through bamboo tubes, and each jar is topped up after every turn.
A short entry: the sources we found record only what is said here about Pangasi / bulak itself.
| Cassava, boiled | [diksipro2024] |
| Ragi made from finely ground rice | [diksipro2024] |
| Lemongrass, ginger and pepper | [diksipro2024] |
| Starter | ragi, a starter made from finely ground rice |
Total time across the recorded steps: 21 days – 28 days
What changes: Cassava is boiled
Output: cooked cassava.
Microbes at work in this step
Not documented for this step.
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
Pangasi is a cassava jar wine of the Dayak Agabag of North Kalimantan. Boiled cassava is mixed with a rice ragi starter, lemongrass, ginger and pepper, sealed in a jar called a talipuk and left three to four weeks to become bulak. At ceremonies drinkers sip it from the jars through bamboo tubes, and each jar is topped up after every turn. Made in 4 steps over 21 days – 28 days. The longest step, leave until it becomes bulak, takes 21–28 days (Diksipro 2024).
| Main step | 21–28 daysReported[diksipro2024] | Leave until it becomes bulak |
|---|
Pangasi of the Agabag is made from cassava, not rice, and spiced with lemongrass, ginger and pepper. It is drunk in a measured ritual, each drinker sipping down to a marked line through a bamboo tube before the jar is topped up. It is not the Philippine rice wine also called pangasi.
The source warns that bulak contains alcohol and that drinking too much makes people drunk. It does not say which cassava is used. Codex keeps direct cooking for low-cyanide sweet cassava, because cyanide-forming compounds survive heat [codex-rcp73]. Do not make this from bitter cassava.
Every number is labelled with how it is known. How this atlas is made
