Authentic Indonesian Es Tape Recipe: A Sweet Fermented Cassava Delight

Ingredients

  • 1 kilogram of Tape Singkong (Fermented Cassava)
  • 500 grams of sugar
  • 1 piece of pandan leaf
  • 2 cinammon sticks
  • 10 cloves
  • 1 litre of water
  • 200 millilitres of coconut milk

Steps and instructions

  1. Place your Tape Singkong into a large cooking pot.
  2. Add water to the pot, ensuring that all the Tape Singkong is fully covered.
  3. Bring the mixture to a boil over medium heat.
  4. Once boiling, reduce the heat to low and let it simmer.
  5. Add sugar, pandan leaf, cinnamon sticks, and cloves into the pot.
  6. Stir the mixture until the sugar is fully dissolved.
  7. Cook the mixture for about 60 minutes, or until the Tape Singkong becomes soft and the liquid thickens slightly.
  8. After the Tape Singkong is cooked, add coconut milk into the pot.
  9. Stir the mixture well, then remove the pot from the heat.
  10. Let the Es Tape cool down before serving it in glasses or bowls.

Tools for making

  • Large cooking pot - You'll need a large pot to cook the Es Tape and allow for proper mixing.
  • Stirring spoon - A spoon or spatula will be necessary to stir the ingredients as they cook.
  • Measuring scale - To ensure accurate measurements of the Tape Singkong and sugar.
  • Measuring cup - Needed to measure the water and coconut milk.

Recipe variations

  • Adding diced fruits such as jackfruit or banana for extra flavor and texture.
  • Using palm sugar instead of regular sugar for a more traditional taste.
  • Adding a pinch of salt to enhance the sweetness.
  • Replacing coconut milk with coconut cream for a richer and creamier texture.
  • Serving Es Tape with a scoop of vanilla ice cream for a delicious dessert.
  • Adding a splash of lime juice for a tangy twist.
  • Garnishing with crushed peanuts or sesame seeds for added crunch.
  • Experimenting with different spices like cardamom or star anise for unique flavor profiles.
  • Using alternative sweeteners such as honey or maple syrup for a healthier option.
  • Adding a dash of rose water or pandan essence for a fragrant aroma.

Recipe overview

Get ready for a treat with our delicious Es Tape recipe! This traditional Indonesian dessert is made with fermented cassava, known as Tape Singkong, and is cooked with an array of aromatic spices to make a sweet, comforting dish. Boiled until soft and sweetened with sugar, the Tape Singkong is enriched with coconut milk to add a creamy texture that perfectly balances its sweetness. This dish is not only tasty but also easy to prepare and perfect for serving at parties or simply enjoying as a dessert at home. Dive into the rich, unique flavors of Indonesia with this Es Tape recipe - you won't be disappointed!

Common questions

  1. Can I use fresh cassava instead of fermented cassava?
    No, fermented cassava, also known as Tape Singkong, is a key ingredient in Es Tape. It has a distinct flavor and texture that cannot be replicated with fresh cassava.
  2. Can I reduce the amount of sugar in the recipe?
    Yes, you can adjust the amount of sugar according to your taste preferences. However, keep in mind that sugar helps in balancing the flavors and preserving the Tape Singkong, so reducing it too much may affect the taste and shelf life of the dessert.
  3. Can I substitute coconut milk with another type of milk?
    Coconut milk adds a rich and creamy flavor to Es Tape. While you can experiment with other types of milk, such as cow's milk or almond milk, it will alter the taste and traditional character of the dessert.
  4. How long does it take for the Tape Singkong to ferment?
    The fermentation process of Tape Singkong can take anywhere from 2 to 4 days, depending on the ambient temperature. It is important to use fully fermented cassava for this recipe.
  5. Can I store Es Tape in the refrigerator?
    Yes, you can store Es Tape in the refrigerator for up to 2-3 days. It is best served chilled, so refrigeration helps to keep it fresh and enjoyable for longer.

Serving dishes and utensils

  • Large cooking pot - A pot large enough to hold the Tape Singkong and other ingredients comfortably.
  • Wooden spoon - Ideal for stirring the mixture while it cooks.
  • Measuring cups - To accurately measure the sugar, water, and coconut milk.
  • Strainer - Useful for straining the mixture and removing any solids before serving.
  • Glasses or bowls - For serving the Es Tape.

Origin stories

Es Tape, a sweet and tangy dessert hailing from Indonesia, is a testament to the creativity and resourcefulness of Indonesian cuisine. Fermented cassava, the star of this dish, is a staple food in many tropical regions globally, but it's in Indonesia that it's transformed into a delightful dessert. Traditionally prepared as a means to preserve excess cassava harvest, fermentation not only extended the shelf life of this root vegetable but also introduced a unique taste and texture that's now loved by many. As the humble cassava ferments, it yields a sweet, slightly alcoholic treat that's perfectly offset by the addition of aromatic spices and rich coconut milk. The result is a dessert drink that's refreshingly different, and undeniably Indonesian. One sip of Es Tape, and you're transported to the vibrant and diverse archipelago of Indonesia, a place where culinary traditions are shaped by the land's abundant natural resources.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.