Asians > Filipino > Rice

Tapuy with Coconut Syrup Recipe

Ingredients with Measurements:
- 2 cups glutinous rice
- 1/4 cup tapuy starter (rice wine yeast)
- 2 cups water
- 1 cup coconut syrup
- 1/2 cup coconut cream
- 1/4 cup brown sugar
- 1/4 tsp salt

Special Equipment Needed:
- Cheesecloth
- Large mixing bowl
- Bamboo steamer or large pot with steamer insert
- Saucepan

Step-by-Step Instructions:

1. Rinse the glutinous rice in cold water until the water runs clear. Drain and transfer to a large mixing bowl.

2. Add the tapuy starter and water to the bowl and mix well. Cover with cheesecloth and let it sit at room temperature for 2-3 days, stirring occasionally, until the mixture ferments and turns into tapuy.

3. Once the tapuy is ready, transfer it to a bamboo steamer or large pot with a steamer insert. Steam for 30-40 minutes, or until the rice is cooked and tender.

4. While the rice is steaming, prepare the coconut syrup. In a saucepan, combine the coconut cream, brown sugar, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture thickens into a syrup.

5. Once the rice is cooked, transfer it to a serving dish and pour the coconut syrup over it. Serve warm.


- Time:
Preparation time: 10 minutes (excluding fermentation time)
- Cooking time: 30-40 minutes
Temperature:
- Steaming temperature: 100°C (212°F)
- Coconut syrup cooking temperature: medium heat
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 390 kcal
- Fat: 12 g
- Carbohydrates: 67 g
- Protein: 4 g
- Fiber: 1 g
- Sodium: 160 mg

Substitutions for ingredients:
- Tapuy starter can be substituted with other rice wine yeast or even regular yeast.
- Coconut syrup can be substituted with other sweeteners, such as honey or maple syrup.

Variations:
- Add pandan leaves or vanilla extract to the tapuy mixture for extra flavor.
- Top the tapuy with toasted coconut flakes or chopped nuts for added texture.

Tips and Tricks:
- Make sure to stir the tapuy mixture occasionally during fermentation to ensure even fermentation.
- Use freshly squeezed coconut cream for the best flavor and texture.

Storage Instructions:
- Store any leftover tapuy in an airtight container in the refrigerator for up to 1 week.

Reheating Instructions:
- To reheat, steam the tapuy for a few minutes until heated through.

Presentation Ideas:
- Serve the tapuy in individual bowls or on a large platter.
- Garnish with fresh fruit or herbs for added color and flavor.

Garnishes:
- Fresh fruit, such as mango or pineapple
- Chopped nuts, such as cashews or peanuts
- Toasted coconut flakes
- Mint leaves or other fresh herbs

Pairings:
- Serve with a hot cup of tea or coffee for a comforting dessert.

Suggested Side Dishes:
- None needed, as this dish is a dessert on its own.

Troubleshooting Advice:
- If the tapuy doesn't ferment properly, try using a different type of yeast or adjusting the temperature and humidity of the fermentation environment.

Food Safety Advice:
- Make sure to use clean utensils and equipment when making tapuy to prevent contamination.

Food History:
- Tapuy is a traditional Filipino rice wine that has been made for centuries using rice, yeast, and water.

Flavor Profiles:
- This dish is sweet and creamy, with a subtle tang from the tapuy fermentation.

Serving Suggestions:
- Serve as a dessert or sweet snack.

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Region: Philippine

Taste: Sweet, Coconutty, Rich, Caramelized