Angkor Wat

angkor_wat
Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
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Tapaè
Sweet Fermented Glutinous Rice

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Tapaè Sar
Sweet White Glutinous Rice


Tapaè Kmav
Sweet Black Glutinous Rice

 This is a sweet dish which is eaten as a snack or used as an integral ingredient in pa-ork chao’ or ‘pickled fish’.  It has a slightly alcoholic aroma due to fermentation. There are a few superstitions associated with this traditional dish. Some believe that you must have positive thoughts and a happy mood to successfully make this dish; whilst others will not let any smokers come near them during the preparation otherwise they believe that the tapaè will be spoiled.

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Mé Dambaè
Asian Dried Yeast Cakes


 

  

  

Serves 4

Ingredients
Black or white glutinous rice ½ kg, soaked overnight or at least 4 hours, washed and drained
Asian dried yeast ½ cake – crushed (about 2 tsp in powder form)  - see photo on the bottom left

Method

1 - Steam the drained glutinous rice in a steamer or cook in a rice cooker - see recipe

2 - When cooked, fluff with a fork, transfer to a tray and spread evenly. Allow to cool completely.

3 - Pound the yeast until very fine and sprinkle evenly over the rice. Gently mix together using a spoon1.

4 - Transfer the rice mixture to a ceramic bowl, cover with a lid and then allow to ferment in a warm and dark place for 3-5 days (depending on the local climate). If the weather is cool, wrap it up in a large towel.

5 - It is ready when the rice looks moist and expands slightly. When the bowl is tilted, you can see juice around it which gives out an alcoholic sweet aroma. At this stage, you can eat it or use it in the making of pickled fish. However for eating, tapaè tastes better when chilled and sprinkled with freshly grated coconut flesh.

Tip
For a more esthetic presentation, having mixed the rice and yeast, wet your hand with sugery water (1Tbsp supar with 2 Tbsp water) and place two tablespoon of rice onto your palm, roll into a ball and then very lightly press down to form the shape of a round doughnut (without a hole in the middle).