Recipe Binder is changing. Find out more

Tapai Pulut

I'm cooking this

Serves: 6 - 8 Preparation time: Cooking time: Difficulty: Easy - for beginners


1 kg glutinous rice / pulut
1 packet yeast / ragi


Wash and cook pulut the normal way. Use very little water. Allow water level to be 1.5cm above the pulut level. Cook in rice cooker. Allow the cooked pulut to cool.

Use a porcelain or Pyrex bowl to make tapai. The yeast will be used sparingly. Place an inch pulut in bowl then sprinkle yeast over the surface. Repeat until pulut is finished.

Cover the bowl. Wrap the bowl first with 4-5 layers of newspaper then wrap with a kain sarong (kain pelikat also will work!) Place bowl in cool dark place - in lower kitchen cabinet. Allow to ferment at least for 24 hours.

Mix the tapai evenly and refrigerate before serving or serve immediately with ice-cream.

Note: It is said that whoever makes the tapai must have a warm heart and a sweet smile to make the tapai sweet. Women menstruating are not allowed to make tapai or else the resulting tapai is red. These notes are not scientifically proven.


Are you sure you want to delete this recipe?

Deleting recipe, please wait...

Please provide a reason for flagging this recipe to the moderator:

Please provide a reason for flagging this comment to the moderator:

Are you sure you want to delete this comment?