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Alcoholic drinks from Indonesia, Malaysia, Brunei, Singapore
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.
| Glutinous rice, white or black | [darniadi2023][abubakar2026] |
| Ragi tape (dry starter cake), powdered0.27 % of the rice weight | 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
What changes: Water soaks into the glutinous rice grains
Output: soaked rice.
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
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.
| Main step | 7–10 daysReported[darniadi2023] | Keep cold |
|---|---|---|
| Temperature | 98 °CReported[darniadi2023] | Steam |
| Acidity | pH 4Reported[fao1999] | Wrap or cover and ferment |
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.
Made the same way, each with what its own sources record.
Alcoholic drinks from Bali
Tape ketan is eaten as a sweet, soft rice. For brem the juice is pressed out of the tape mash and fermented again, for weeks to months, into a clear rice wine. In Java, brem also means a solid cake eaten as a snack.
Sources: Sujaya I.N.; Nazarudin H. 2013; Wikipedia; Wikipedia
Alcoholic drinks from Sarawak and Kalimantan
Tapai ketan is eaten as sweet, soft rice. Tuak is made from cooked glutinous rice, ragi, water and optional sugar, and is drunk as a sweet wine (Wikipedia, Tuak).
Tapai contains alcohol, which rises to about 7 % in two to three days. Keep it in the fridge and eat it within about a week. The cassava version carries a cyanide risk the rice version does not. Food Standards Australia New Zealand says cassava must be peeled and fully cooked, and warns that boiling or steaming the roots removes only 10–75 % of the compounds that form cyanide and is not reliable on its own.
Every number is labelled with how it is known. How this atlas is made
The word tapai comes from Proto-Malayo-Polynesian *tapay, "fermented food", and the same root names the large earthen jars tapayan once used for the ferment. No dated first record of tapai ketan was found. In Malaysia the elders once kept taboos when making the dessert, such as keeping the glutinous rice away from oil and not chewing betel nut while wrapping it.
