500 gm rice flour, pure rice flour
1 cup (250gm cup rice tapai (tapai nasi)*
½ cup brown sugar
½ cup white sugar, add more if you like it very sweet
600 gm ripe banana, I weight the banana with skin remove the skin and,
mash coarsely.
1 tsp yeast
2-21/4 cup water
40 gm serai
30 gm ginger
30 gm lengkuas
50 gm small onion
1 tsp black pepper,pounded
1.
Mix all the ingredients in bowl except the banana.
2.
Add 2 cup of water and mix well. Then pour the batter
into a blender and blend till fine.
3.
Pour back into
the bowl and mix with the banana and add the rest of the water the batter must
not be very watery or very thin. Cover and keep a side in warm place and let it
to ferment. It will take about 2-3 hours.
4.
Heat a small non stick kuali. Add some oil and pour
about 5 tbsp of the batter. Cover and cook over a low heat till it is cook turn
over and cook for 2 – 3 mints.
5.
Remove from the heat. Serve with grated white coconut
mix with salt.
To make the coconut: 2 cup grated white coconut mix with 1 tsp fine
salt. Mix well.
Note* To make the tapai nasi. 2 cup of cooked rice, 4 tbsp sugar, ½
piece of ragi, ground finely,1/4 cup water. Mix all the ingredients in clean
dry plastic container using a spoon. Make sure you don’t use your hand. Cover
and keep this for 2 days or till it ferment. Keep the balance in the fridge.
Note: I change the recipe to my taste. For the original recipe please click
here.
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