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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。
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