Fermented Cassava
Learn how to easily make Indonesian fermented cassava at home. At the end of the fermentation, you will get soft, moist, and sweet cassava thanks to the yeast.

Tape / Tapuy / Binubudan usually refers to the process of fermenting starchy food such as rice and other starchy roots like cassava (singkong in Indonesian) for example. The Chinese make rice wine using the same type of yeast we use to make this. Making rice wine takes months to get the wine. Tape singkong ( binubudan camote kahoy) is made by fermenting the cooked cassava by using rice yeast. The process takes about 45 days, depending on how warm it is ( 25 30 degrees Centigrade or higher). The longer you ferment it, the stronger the alcohol taste is going to be. So, since we are not making wine, 45 days is perfect to make tape singkong that is suitable as a snack or to be used as an ingredient in baking and topping in desserts.