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Starters and koji from Indonesia, Malaysia
Ragi is a small dry cake of raw rice flour and spices, seeded with powder from an older cake. The cakes sit on bamboo trays under muslin for two to five days while moulds and yeasts grow over them, then they are dried. Used with glutinous rice or cassava, ragi makes sweet, mildly alcoholic tape and tapai.
| Rice flour | [fao138][ragi2022] |
| Spices such as pepper, garlic, cinnamon and cayenne | Ohisa describes the flavouring as a mixture of local herbs and spices[ragi2022][ohisa2026] |
| Water | A small amount, to moisten the flour and herbs into a dough[ohisa2026] |
| Powdered ragi from a former batch | Asian starter cakes are commonly seeded with about 1–2 % of an earlier starter[tamang2016] |
| Starter | back-slop: powder of a former batch of ragi |
Total time across the recorded steps: 2 days – 5 days
What changes: Rice flour and spices are wetted into a dough
Output: spiced rice dough.
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
Ragi is a small dry cake of raw rice flour and spices, seeded with powder from an older cake. The cakes sit on bamboo trays under muslin for two to five days while moulds and yeasts grow over them, then they are dried. Used with glutinous rice or cassava, ragi makes sweet, mildly alcoholic tape and tapai. Made in 5 steps over 2 days – 5 days. The longest step, incubate on bamboo trays under muslin, takes 2–5 days (Haard N.F 1999) and runs at 25–30 °C (Haard N.F 1999). Amylomyces rouxii and Endomycopsis burtonii do most of the fermenting.
| Main step | 2–5 daysReported[fao138] | Incubate on bamboo trays under muslin |
|---|---|---|
| Temperature | 25–30 °CReported[fao138] | Incubate on bamboo trays under muslin |
Ragi is a raw rice-flour cake seeded from the last batch, like Chinese xiaoqu and Thai loog-pang. An important mould in it is Amylomyces rouxii and it carries amylolytic yeasts, so one cake both sweetens and ferments the rice.
No safety data specific to ragi was found.
Every number is labelled with how it is known. How this atlas is made
The FAO bulletin (Haard et al. 1999), citing Steinkraus (1983), groups ragi with Philippine bubod and Korean nuruk as starters made by natural fermentation of raw cereal powder moulded into cakes.
