Cara Bikin Tape Singkong

>Hello Sohib EditorOnline! In this article, we will discuss the steps on how to make tape singkong. Tape singkong is a traditional Indonesian snack made from cassava, and it is a popular delicacy in many parts of the country. Making tape singkong may seem daunting at first, but with the right ingredients and techniques, you can make delicious tape singkong right in your own kitchen. Let’s get started!

What You’ll Need

Before we begin, let’s gather all the necessary ingredients and equipment:

Make sure all the ingredients are fresh and of good quality. Let’s move on to the steps!

Step 1: Preparing the Cassava

The first step is to prepare the cassava. Peel the cassava and cut it into small pieces using a paring knife. Rinse the cassava pieces thoroughly under running water to remove any dirt or impurities.

Next, blend the cassava pieces with 200 ml of water in a blender until they are completely smooth. Pour the mixture into a mixing bowl and set it aside.

Step 2: Activating the Yeast

Add 1 tsp of yeast and 1 tsp of white vinegar to the cassava mixture. Mix well until the yeast and vinegar are completely incorporated into the mixture.

Cover the mixing bowl with a cheesecloth and let it sit in a warm, dry place for 24 hours. This will activate the yeast and make the mixture ferment.

Step 3: Making the Syrup

While waiting for the cassava mixture to ferment, let’s make the syrup. In a food processor, blend 1 cup of sugar with 1 tsp of salt until they are well combined.

Add 1 cup of water to the sugar-salt mixture and mix well. Pour the mixture into a saucepan and heat it over medium heat until the sugar has completely dissolved. Let it cool down to room temperature.

Step 4: Steaming the Fermented Cassava

After 24 hours, check the cassava mixture. It should have a strong, sour smell, and small bubbles should be forming on top of it. This indicates that the fermentation process has been successful.

Pour the fermented cassava mixture into a steamer and steam it for 30 minutes. This will cook the cassava and stop the fermentation process.

Step 5: Mixing the Cassava and Syrup

After steaming, transfer the cassava to a mixing bowl. Add the syrup little by little and mix well until the cassava and syrup are completely combined.

Transfer the mixture to a clean container and cover it with a cheesecloth. Let it sit in a warm, dry place for another 24 hours. This will allow the mixture to ferment further and develop its characteristic sweet-sour taste.

Step 6: Storing the Tape Singkong

After 24 hours, check the tape singkong. It should have a sweet-sour taste and be slightly sticky in texture. If it is too sweet, you can let it ferment for another day to develop a more sour taste.

Transfer the tape singkong to a clean container and cover it tightly. You can store it at room temperature for up to a week or in the refrigerator for up to a month.

FAQ

1. Can I use frozen cassava?

Yes, you can use frozen cassava. Make sure to thaw it first before using it in the recipe.

2. Can I use brown sugar instead of white sugar?

Yes, you can use brown sugar. However, it may affect the color and taste of the tape singkong.

3. Do I need to use cheesecloth?

Yes, cheesecloth is necessary to cover the mixing bowl and container to prevent dust and insects from getting into the mixture. If you don’t have cheesecloth, you can use a clean kitchen towel or coffee filter.

4. Why do I need to ferment the cassava mixture twice?

Fermenting the cassava mixture twice allows it to develop a stronger sweet-sour taste and a stickier texture. It also helps to preserve the tape singkong for a longer period of time.

5. Can I add different flavors to the tape singkong?

Yes, you can add different flavors such as pandan leaves or coconut milk to the tape singkong mixture before steaming.

Cara Bikin Tape Singkong