Tape Singkong (Fermented Cassava)

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FOOD PHOTOGRAPHY
With Step by Step Plating Tutorial

Warm-up body with little snacks. Named "Tape Singkong (Fermented Cassava)".

Another variation of this type of fermented foods uses sticky rice/glutinous rice.

"Tape Singkong (Fermented Cassava)" is made by sprinkling rice yeast on boiled cassava.

Sprinkle rice yeast on boiled cassava that has been cooled. Then put it in a dark place for about 4 days.

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"Tape Singkong (Fermented Cassava)" can be enjoyed without any mixture, or mixed into desserts, and even used as an ingredient in traditional desserts.

Plating process

I serve "Tape Singkong (Fermented Cassava)" with sweetened condensed milk as garnishes.

I form sweetened condensed milk with stratified random patterns.

After successfully shaping the sweetened condensed milk into special patterns, I carefully placed the Fermented Cassavas.

Added Details

I added the shapes of the flowers using dates.

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To form flowers, I carefully sliced ​​the dates open like flower petals and then removed the seeds.

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After forming the flowers from the dates, then I arranged them on the plate.

I also added little details with condensed milk forming dots that follow the flowers.

About Taste

"Tape Singkong (Fermented Cassavas)" has a sweet taste, sometimes sour too, but feels strong in the throat. The after taste is warm on the body.

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There is "Tape Singkong (Fermented Cassava)" which tends to fail which has a sour taste. The failure of making "Fermented Cassava" usually occurs due to poor quality yeast rice, and storage process for fermentation in a place that is less dark and the temperature is not right.

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Have you ever eaten fermented foods like these "Tape Singkong (Fermented Cassava)"? Maybe in your area, you have the same dish as this traditional Indonesian food.

Tools:

  • Camera: Iphone 11
  • Background: Tosca Solid Walpaper
  • Flowers: Nephrolepis (Pakis Kelabang in Indonesian) and Alternanthera ficoidea (Krokot Merah in Indonesian).

Thank you for taking the time to read my food blog.

Have a yummy day!

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Regards,
Anggrek Lestari.

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12 comments
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Ahh your plate is so pretty!

I have never heard of fermented cassava. I don't even know what cassava is except that it is a root of some kind. I want to try someday.

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Cassava is difficult to find in a big city, just found in the village in Indonesia :)

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I have eaten fermented rice as a snack, but wasn't too keen about it. Haven't ahd fermented cassava yet though or not that I know of.
But I do love other Javanese snacks made from cassava though.

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Javanese snacks from cassavas are lovely! Ehehe. I’m glad you like them

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