Tapai Ubi Kayu 酒酿木薯 (Y3K Recipes issue no.63)

from Y3K Recipes - Issue 63 (November-December 2011) page 9

Tapai Ubi Kayu
Ingredients:

700g tapioca (pared off skin, cut into wedges)
4 tsps sweet wine yeast (pounded)

Material needed:
Some banana leaves (scalded till soft)

Method:
1. Steam tapioca wedges for 30 minutes or till soft, no need to drain off water. Cool very well at room temperature.
2. Place no. (1) into a clean and dry bowl. Sprinkle wine yeast over. Clingfilm, rest for 48 hours at room temperature.
3. Wrap-up no. (2) like lepat pisang, serve as a snack or dessert.


取自美厨食谱第六十三期 （2011年11月- 12月）第九页

酒酿木薯
材料：
木薯700克（去皮，切小块）
扁形甜酒饼4茶匙（舂碎）

用料：
香蕉叶适量（烫软）

做法：
1． 将木薯块蒸30分钟或软，取出不需沥干水份，待完全自然凉。
2． 将（1）放入大碗，撒入酒饼，用保鲜纸包好置于室温待发酵48小时。
3． 舀适量（2）在香蕉叶上，包起冷藏享用。