Recipe And Process For Making Cassava Tape, Try Making Yourself At Home

YOGYAKARTA - Cassava tape is one of the typical Indonesian culinary delights that is widely known by the public. This food is usually found in traditional markets or in villages. If you are one of these culinary fans, you can make your own at home. So how about making cassava tape?

The distinctive taste of sweet cassava tape mixed with slightly acid makes it popular with various groups, from children to adults. The texture is soft and the distinctive aroma makes cassava tape suitable for snacks, mixtures in ice, and even basic ingredients for traditional cake processing.

Maybe you are interested in making your own cassava tape processing as a snack at home. Let's see what the ingredients are, as well as how and how to make cassava tape that you can practice yourself.

Before starting the cassava tape fermentation process, you must prepare the following main ingredients:

Good Cassava will determine the final result of tape. Choose a cassava that is not too young, not too old, and has a clean white meat. Ragi tape also plays an important role because it is a fermented agent that will produce sweet tastes and a distinctive aroma of tape.

Here are the complete steps in the process of making cassava tape:

Peel the cassava skin until it is clean and washed under running water. Make sure there are no remaining soil or dirt attached. Cut the cassava into medium size to make it easy during the inauguration process.

The cassava locus is 3040 minutes to soft but not too soft. Make sure the cassava is cooked evenly. Don't boil it because it will make the texture of the cassava too soft and easily destroyed during the fermentation process.

After ripe, lift and cool cassava to room temperature. The cooling process is very important because yeast should not be sprinkled while cassava is still hot. Heat can kill microorganisms in yeast, resulting in fermented failure.

Channel the yeast and sprinkle it evenly throughout the cassava surface. Make sure the hands and equipment used is clean and dry so as not to interfere with the fermentation process.

Save cassava that has been sprinkled with yeast in a closed container or wrapped in banana leaves. Let stand for 23 days in a space-temperature place. After the fermentation goes perfectly, the cassava will change its texture to a softer, aromatic tape, and has a slightly sour sweet taste.

The process of making cassava tape does seem simple, but each stage requires special attention so that the final result is satisfying. The successfully made cassava tape will have a natural sweet taste, a distinctive aroma, and a soft texture.

That's the process of making cassava tape that you can practice yourself at home. By following the steps above, you can produce a delicious and long-lasting cassava tape. Also read the recipe for snacks from flour.

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