Tapai Terengganu Rubber Leaves
Tapai daun getah is one of the traditional foods that the community is proud of Terengganu. This food not only evokes nostalgia but also becomes a symbol of the culinary uniqueness of this state. Terengganu, with its rich history and diverse culture, has long practiced the art of tapai preparation as part of its food heritage passed down from generation to generation.
Origin, History Ferment Rubber Leaves
Tapai has existed in Malay culture since ancient times and is considered one of the important traditional foods in Malay society, including in Terengganu. The presence of rubber leaf tapai in Terengganu is closely related to agricultural activities and village communities who plant a lot of rubber trees. The use of rubber leaves as packaging is a local adaptation that takes advantage of the abundant natural resources around.
Community Traditions
Community Traditions
Tapai daun rubber in Terengganu is often associated with local social and cultural activities. In wedding ceremonies, kenduri doa selamat, or Hari Raya, tapai becomes one of the mandatory dishes served to the guests. The preparation of tapai is usually done jointly by the villagers, strengthening family and neighborhood bonds. This makes tapai not just food but also a symbol of unity and cooperation among the community.
Unique Taste
Unique Taste
The specialty of Terengganu rubber leaf tapai lies in its authentic taste and packaging that uses rubber leaves. Rubber leaves give a special aroma to tapai, which cannot be imitated by other leaf wrappers such as banana leaves or pandan leaves. The sweet and slightly sour taste of tapai, coupled with the aroma of rubber leaves, provides a unique gastronomic experience.
Method of Preparation
Method of Preparation
- 1 kilo glutinous rice: wash and soak the rice for 4 hours or overnight then drain and steam.
- Steam for 30 minutes with a lid, mix the glutinous rice and pour it with 3/4 cup of white water, sprinkle it all over the glutinous rice and mix well then steam again for 10 minutes.
- Remove and cool the glutinous rice and then mix the yeast. 1 piece of yeast Wrap using a rubber leaf or banana leaf or use a small plastic container.
Making Process
Making Process
- Preparation of Glutinous Rice: Glutinous rice needs to be washed clean and soaked for several hours before being steamed until cooked. If using cassava, it should be cut into small pieces and boiled until soft.
- Cooling and Addition of Yeast: After the main ingredient (glutinous rice or cassava) is cooked, it should be left to cool at room temperature before being sprinkled with yeast. The yeast needs to be spread evenly to ensure that the fermentation process occurs evenly.
- Packaging Using Rubber Sheets: After being sprinkled with yeast, the mixture is wrapped in rubber leaves. The selected rubber leaves must be clean and fresh to ensure that the tapai produced is not contaminated and has an original taste.
- Fermentation Process: Tapai that has been packed is then kept in a warm place for the fermentation process for 2 to 3 days. This process produces a sweet, slightly sour taste, and a special aroma that is characteristic of rubber leaf tapai.
Conclusion
Conclusion
Tapai daun rubber Terengganu is more than just a traditional food; it is a cultural heritage that reflects the history, traditions, and values of Terengganu society. Although the world is becoming more modern and many traditional foods may be neglected, tapai daun rubber remains an important part of the state's culinary identity. By introducing this tapai to the younger generation and tourists, we can ensure that this heritage will live on and be enjoyed by future generations.
Image Credit
Media Source Listing Kuih Tok Aji Sarban
Pictures
- Terengganu Day 2020
- Aida Mustapha
- Daily Metro
- Miss Linda Potpet
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- Youtube Aida Mustapha
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