Yay It’s Thursday!
One day to go, and Spring break will be here 😁 2 weeks of not really driving around is my favorite time, as that means, saving $ 🤣 Gas is high here in Canada, as a country that is rich in oil, it baffles me 😅🤣😅🤣 Especially in Winter. Warming up car is a must, and sometimes it’s not enough if only warmed for 15 minutes. Windows still frozen, inside the car still freezing. Then distance. Yikes. Ka-ching for the gas stations 😁
I fermented cassava. It took 2-3 days to be ready to consume. So sweet, so good. Yep. When you ferment steamed cassava, they turned into dessert 😍
4-5 slim short cassava (4 smaller ones cost me close to $6 at No Frills)
1 tapai yeast (rice wine yeast is doable if you cannot find tapai yeast), grind to powder
Cut cassava into pieces, then peel the skin off. Rinse.
Place cassava into steamer basket, and steam cassava for 20 minutes on high heat. Let cool to room temperature completely.
Place a couple of steamed cooled cassava in container, sprinkle with yeast, and repeat until all cassava are stacked and yeasted.
Cover with lid, and place container in darkened area, for example, kitchen cabinet or drawer.
Ferment for 2-3 days. Cassava is ready when it’s fragrant and soft/tender when you press the flesh with your finger.
Enjoy as is, or in dessert, sweet ice drinks, and/or turned into cakes.
Toodles!
Tapai Singkong (Tape)
Ingredients
- 4-5 slim short cassava 4 smaller ones cost me close to $6 at No Frills
- 1 tapai yeast rice wine yeast is doable if you cannot find tapai yeast, grind to powder
Instructions
- Cut cassava into pieces, then peel the skin off. Rinse.
- Place cassava into steamer basket, and steam cassava for 20 minutes on high heat. Let cool to room temperature completely.
- Place a couple of steamed cooled cassava in container, sprinkle with yeast, and repeat until all cassava are stacked and yeasted.
- Cover with lid, and place container in darkened area, for example, kitchen cabinet or drawer.
- Ferment for 2-3 days. Cassava is ready when it’s fragrant and soft/tender when you press the flesh with your finger.
- Enjoy as is, or in dessert, sweet ice drinks, and/or turned into cakes.
