Fermented black glutinuous rice (Tape ketan) pudding

Recipe for Tape/tapai Ketan:

1.5 cups of black glutinous rice

1 teaspoon of grinded wine cake (powder form)

Procedures:

1.       Wash rice and soak it for 3-4 hours or overnight.

2.       Drain it, then, steam until it’s cooked – about 30 mins

3.       Let it cool to room temperature, then spread the wine cake powder, mix well. Make sure every single rice gets contact with the powder, then put it in a clean bowl or glass container, and cover with cling wrap.  Wrap with cloth or towel so that it’s warm.

4.       Leave it in a warm place for 2-3 days. When you smell a strong fragrant, then the rice is ready. I usually put it in the refrigerator for couple of days before using it. They said, if we can get a sweet taste of the rice, then the fermentation is successful.

Recipe for agar agar (made about square pan 17 cm):

1 packet of agar agar, swallow globe brand (white original)

750 ml of water

150 g sugar

200 ml of coconut milk

A pinch of salt

100 gr of tape/tapai

Procedures:

1.       Mix agar agar powder with water, sugar, salt, coconut milk, then bring it to boil. Stir continuously.

2.       Add tapai, stir, and pour into pan. Let it cool before put it in refrigerator.