Скачать или смотреть តាប៉ែHow to make alcohol dessert/fermented black rice (ត្រប៉ែ/តាប៉ែ) khmer dessert

Ingredient👇🏻👇🏻👇🏻
Give this recipe a try and give thumb up if you like it. This recipe is the recipe I've trying n never fail.
*It is best to keep black rice in a warm/hot place so it can be fermented properly.

គ្រឿងផ្សំ
2 cups អង្ករដំណើបខ្មៅ
3 cups ទឹកដាំបាយ
1 គ្រាប់មេត្រប៉ែ
ដូងកោសសំរាប់ញាំជាមួយតាប៉ែ

Ingredients
2 cups black glutinous or black sweet rice
3 cups water to make rice
1 ball Dried yeast
Shredded coconut (fresh or frozen)
Water and pinch of salt for hand

Sugar syrup is optional
1 cup water
2tbsp sugar
Pinch of salt

Sugar syrup is optional if there is not going to be alot of juice coming out from fermented black rice. Rice ifself already has sweetness to it so please taste first before adding sugar syrup to meet your own taste.

Instruction
1. Cook black sweet rice, rinse well and cook with 3 cups of water

2. While rice is cooking, prepare yeast ball in a Morta and Pestle, making it into a powder and set aside.

3. After the rice is cooked, taking it out on a tray and lay it out to cool it down abit for about 5 minutes.

4. After 5 minutes, while the rice is not too hot and not too cool, sprinkle all the yeast powder all over the rice and well combine until you no longer see the white powder of the yeast.

5. In a small bowl, add in 1 cup of clean/bottle water and a pinch of salt to moisturize your hand while making a rice into a ball

6. After finishing making a rice ball, cover it up with a plastic wrap or an unused towel and keep it in a warm place so it can fermented properly.

7. Allow 3 days or longer for it fermented and it will be ready to served
You can peek but dont open the plastic wrap. But it's better to wait for 3 days and the result will make u happy.

8. Depend on weather and the place you put, it can produce little, some or alot of juice so sugar syrup is optional

Fermented black rice is ready to served.

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