tapay

tapay - /ta-pay/ Maranao snack [n.] fermented rice with yeast.

Tapay is prepared using ordinary rice boiled either in plain water or in coconut milk in a process similar to cooking kanin (steamed rice). A locally made yeast called tapai is sprinkled and mixed thoroughly into freshly cooked rice that is then molded into a big mound and let stand to cool and ferment for one to two days in a deep platter or any covered container. It is kept covered and undisturbed until fully fermented. 

The fermentation of rice with yeast would cause tapay to emit a liquor-like odor and taste. A scoop of produced tapay is spread on fresh banana leaves (or leaves of alum tree, Adelia monoica), spreading tapay thin and flat into a square or rectangular shape. The leaf is then folded on both ends to serve as a wrapper. Fermentation continues in the folded leaf.

A serving of tapay (click photo to enlarge image).

To serve, the leaf wrapper of the tapay is opened and the tapay is transferred into a deep bowl. A milk solution is prepared with chilled coconut cream and if coconut milk is not available, chilled fresh milk or evaporated milk is used. The coconut milk is added with some ice (crushed, cube, or tube ice) and some condensed milk as a sweetener. The ice-cold milk solution is poured into the bowl and mixed well with the tapay. A condiment called tiyolo, which is a pounded roasted grated coconut meat with brown sugar, is added to the mixture to give tapay a distinct aroma and flavor.

When done adding and mixing the coconut milk solution and tiyolo, the prepared tapay is all ready to be eaten. If it is your first time to try eating tapay, you would mistake its smell for that of spoiled cooked rice. But no, tapay is not really spoiled at all. It is just the natural smell of fermenting rice with yeast.

Tapay has a light sweetness and distinct smell and taste of a liquor, which is actually a lace of alcohol produced in the fermentation process of tapay.

Tapays wrapped in alum leaves (Adelia monoica). These are sold in the Pier Area of Cotabato City

A Muslim Maranao selling tapay at the entrance gate of Golden Mosque in Quiapo, Manila during the observance of Eid al Fitr or the end of Ramadan or Maulidin Nabi.

All photos by Edgie Polistico are copyrighted. ALL RIGHTS RESERVED.

See Index of Entries here

If you liked this post and our site, share it.

Let us know your opinion on the subject. Feel free to comment in the comment section, below. It is important for us to know what you think.

Tell us what other topics you would like us to write, share, and discuss.

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

Continue to follow my blogs. You can also follow and learn more by joining us in our Facebook group. Have more bits and pieces about our kind of food, ingredients, and ways of cooking, dining, and knowing food culture across the 7,641 islands of the Philippines.

Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling.

Edgie Polistico