Daily Report 6/11

Today is time for us to using our sourdugh for making a bread, but if we do not ready we can try make another job because tomorrow we will making "pia" and "tape". Some group making pia and another group making tape. And after first chance some group making good pia so tomorrow we will used their recipe. We have making tape too so we fermented about 3 days to see the result. 

As you know Bakpia (Chinese: 肉餅; Pe̍h-ōe-jī: bah-piáⁿ; literally: "meat pastry") or hopia (Chinese: 好餅; Pe̍h-ōe-jī: hó-piáⁿ; literally: "good pastry") is a popular Indonesian bean-filled moon cake-like pastry originally introduced by Fujianese immigrants in urban centres of both countries around the turn of the twentieth century. It is a widely available inexpensive treat and a favoured gift for families, friends and relatives.

In Indonesia, it is also widely known as Bakpia Pathok, named after a suburb of Yogyakarta which specialises in the pastry. These sweet rolls are similar to bigger Indonesian pia, the only difference being the size. There are 2 types of Bakpia dough Flaky type and Cake-dough type

And tapai or tape is made by inoculating a carbohydrate source with the required microorganisms in a starter. Ragi tapai is used to ferment different types of carbohydrates such as cassava, cooked white rice or glutinous rice, and sometimes sweet potatoes. The general process is to wash and cook the target food, cool to about 30°C, mix in some powdered ragi tapai, and rest in covered jars for one to two days. The finished tapai will taste sweet with a little alcohol, and can be consumed, or left for several days more to become sour.

Okay lets see 2-3 days ago the rafi tapai is work or not. This dish in my village is eat at "Hari Raya" made by my grandmother or sometime gift from my neighbors. Some likes and some not like but for me not to like. I like sweet tapai which the fermented just 1-2 days and added a little bit of sugar before fermented.

Okay that's it for today and see you tomorrow.

MTB Genk