Ingredients with Measurements:
- 2 cups glutinous rice
- 1/2 cup tapuy starter (rice wine)
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup coconut jam (kaya)
- 1/4 cup coconut milk
- 1/4 cup grated coconut (toasted)
Special equipment needed:
- Large bowl
- Cheesecloth
- Bamboo steamer
- Saucepan
Step-by-step instructions:
1. Rinse the glutinous rice until the water runs clear. Soak it in water for at least 4 hours or overnight.
2. Drain the rice and transfer it to a large bowl. Add the tapuy starter and water. Mix well and cover with cheesecloth. Let it ferment for 2-3 days or until the rice is soft and has a slightly sour smell.
3. Once the rice is fermented, add sugar and mix well.
4. Line a bamboo steamer with cheesecloth. Fill it with the fermented rice mixture and steam for 30-40 minutes or until the rice is cooked.
5. In a saucepan, heat the coconut jam and coconut milk over low heat until it becomes smooth and creamy.
6. To serve, place the steamed tapuy on a plate and drizzle with the coconut jam mixture. Sprinkle with toasted grated coconut.
- Time:
Preparation time: 4-5 days (including fermentation)
- Cooking time: 30-40 minutes
Temperature:
- Steaming temperature: 100°C (212°F)
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories per serving: 360
- Total fat: 8g
- Total carbohydrates: 68g
- Protein: 4g
Substitutions for ingredients:
- Tapuy starter can be substituted with yeast or rice wine vinegar.
- Coconut jam can be substituted with any fruit jam or honey.
- Grated coconut can be substituted with chopped nuts or sesame seeds.
Variations:
- Add pandan leaves or vanilla extract to the rice mixture for added flavor.
- Use brown sugar or coconut sugar instead of white sugar for a healthier option.
- Top with fresh fruits or whipped cream for a different twist.
Tips and tricks:
- Make sure to use glutinous rice for this recipe as it has a sticky texture that is perfect for tapuy.
- The longer you ferment the rice, the stronger the flavor will be.
- To toast the grated coconut, simply heat it in a dry pan over medium heat until it turns golden brown.
Storage instructions:
- Store any leftover tapuy in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the tapuy for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the tapuy on a banana leaf for a traditional touch.
- Garnish with fresh flowers or herbs for a beautiful presentation.
Pairings:
- Tapuy goes well with grilled meats or seafood.
- Serve with a side of fresh fruits or vegetables for a balanced meal.
Suggested side dishes:
- Grilled vegetables
- Steamed rice
- Fresh fruit salad
Troubleshooting advice:
- If the tapuy is too dry, add a little bit of water to the rice mixture before steaming.
- If the tapuy is too sour, reduce the fermentation time or use less tapuy starter.
Food safety advice:
- Make sure to use clean utensils and equipment when making tapuy.
- Store the tapuy in the refrigerator to prevent spoilage.
Food history:
- Tapuy is a traditional Filipino rice wine that is made from glutinous rice and tapuy starter. It is a popular drink during celebrations and special occasions.
Flavor profiles:
- Tapuy has a slightly sour and sweet taste with a hint of alcohol.
- Coconut jam is sweet and creamy with a coconut flavor.
Serving suggestions:
- Serve tapuy with coconut jam as a dessert or snack.
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