Served individually wrapped

Tapai is sweet and tangy in taste and is a little alcoholic. In Thailand there is an almost identical product called Khao Mak.

  • 2 cups of rice
  • 4 cups of water
  • 1 cake of *ragi tapai (yeast).
  1. Wash the rice well and cook it in water without salt. Simmer for fifteen minutes.
  2. Let the rice cool down and mix the cake of ragi tapai or yeast. Transfer the mixture into a large jar covering it with a piece of cloth and let it ferment for 2-4 days.
  3. After 2 days the mixture gives out a little liquid at the bottom of the jar and also a different smell is produced. This is the point where the Tapai is ready to eat. It is really a mouth watering cuisine.

*ragi tapai is a yeast Saccharomycopsis fibuligera (Lindner) Klöcker  used extensively in Asia for brewing. Sato and Lao Hai use this same yeast and in both Laos and Thailand it is called Luk Paeng ลูกแป้ง (Thai).

The yeast cake is made commercially by an Indonesian manufacturer. You may like to contact them for advice on retailers near you? Contact