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Tap' pei" Recipe

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This recipe for Tap' pei", by , is from The Spronk-Bennett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
( Mama) Natasha C. Bennett
Added: Wednesday, May 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 cups Sweet Rice
3-4 cups Water
1 tsp. Salt
1/2 white ball of Yeast (found in Asian Market)

Directions:
Directions:
Use a mortal and pistle, Take yeast and pond into fine powder. Set a side for latter use.
In Medium size pot, or Rice Cooker, Place 6 cups of Sweet Rice and Water and cook until done.
Take cooked Sweet Rice and pour on to a large cookie sheet ( ones that have edges), and cool rice until it reaches room temperature. Onece cooled, sprinkle pounded yeast evenly over the rice along with salt. Take rice into small portions and roll gently into small golf ball size and place either in plastice, ceramicor glass container. Onece first layer is full, place plastic wrap tightly over the layer and continue next level, or can use other containers.
onece all rice has been rolled, cover tightly with more plastic wrap. Then use a bath towel to wrap up container, and place in a dry warm area for 3 to 4 days. Balls should produce a liquid simulare to sake (a japanees rice wine.)

Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
4 days, 1 hour

 

 

 

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