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Pineapple tapai, fermented in its own fruit

Pineapple tapai, fermented in its own fruit

Drinks

A pineapple left to ferment in its own fruit with yeast for a week. A traditional drink from Sabah, which requires patience to prepare.

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Recipe from Ft btysio18, adapted by Recette de cuisine ·

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Tapai is a fermented drink, very common in Sabah. In this case, the fruit itself serves as the fermentation vessel: the fermentation process slowly transforms its flesh into a beverage.

Ingredients and directions

  • Prep time20 min
  • Cook time—
  • Resting168 hr
  • Total168 hr 20 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodFermentation
  • Estimated cost$1.20 $0.30 / serving Estimated price; varies by store.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $1.20

Prices from US supermarkets.

Directions

  1. Cut off the top of the pineapple horizontally, without removing it. ≈ 8 min
  2. Remove some of the flesh using a spoon. ≈ 3 min
  3. Add the yeast to the mashed potatoes, then mix well. ≈ 4 min
  4. Seal with clear plastic wrap and secure it with an elastic band. ≈ 3 min
  5. Cover again with tarpaulin sheets to make the structure more stable. ≈ 3 min
  6. Wrap the fruit in black plastic wrap to prevent air from interfering with the fermentation process. ≈ 3 min
  7. Wait a week, then check to see if alcohol has been produced: if so, the drink is ready to be served. ≈ 2 min

The bill

Pineapple tapai, fermented in its own fruit

  • A pineapple still attached to the plant, but not yet picked.$1.20

Total$1.20

that's $0.30 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • A pineapple still attached to the plant, but not yet picked.
  • Yeast or rice flour (rice starter)
  • Tarap leaves, to strengthen the outer layer.
  • Clear plastic film and black plastic film

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