Tapey is a native wine, actually it is a rice wine that originated from the Cordillera region. It uses traditional diket or sticky rice called balatinao, and bubud or the fermenting agent. Tapey is usually served on ceremonial occasions and during traditional bayanihan or mutual aid, like moving or building a house, gathering big rocks for the rice paddies, etc.
A 3-day old tapey can be eaten like dessert. It is not strong enough yet to make someone drunk. But a tapey that is at least a week old, packs a wallop in its sweet, rich taste.
What to do
To make tapey, cook the 5 cups of balatinao rice.
Spread it on a platter. This will facilitate faster cooling of the rice. Hot temperatures will kill the yeast.
When the balatinao has cooled down a bit, sprinkle finely crushed bubod as evenly as possible. One whole bubud is about the size of a thick cookie. Use only 1/2 of it for 5 cups of balatinao.
Transfer it to a clean vessel where it can sit for a few days. Seal it well.
In three days, when the fermentation has just begun, the mixture will produce some water. This is natural. As the balatinao rice gets more and more fermented, the rice will dissolve and the liquid that is left is the wine itself.
No comments:
Post a Comment