Easy Recipe: How To Make Delicious Ketan Tape

Nov 13, 2025 by Jhon Lennon 46 views

Hey guys! Have you ever tried tape ketan putih? It’s this super yummy, sweet, and slightly fermented sticky rice treat that’s a staple in Indonesia. Making your own tape ketan putih might sound intimidating, but trust me, it's totally doable and super rewarding. Plus, nothing beats the taste of homemade goodness, right? In this article, I’m going to walk you through the whole process, step by step, so you can impress your friends and family with your newfound culinary skills. Get ready to dive into the sweet and sticky world of tape ketan putih!

What is Tape Ketan Putih?

Before we jump into the recipe, let's talk a bit about what tape ketan putih actually is. Tape refers to fermented food, and ketan putih means white sticky rice. So, basically, tape ketan putih is fermented white sticky rice. The fermentation process is what gives it that unique sweet-sour taste and slightly alcoholic kick – don't worry, it's very mild! It's a traditional Indonesian snack that's often enjoyed during special occasions or just as a sweet treat any time of the day. The magic behind tape ketan putih lies in the use of a starter culture called ragi. Ragi contains a mix of beneficial microorganisms, mainly yeasts and molds, that break down the carbohydrates in the rice and turn them into sugars and alcohol. This process not only transforms the flavor but also the texture of the rice, making it softer and more tender. Making tape ketan putih is a skill that has been passed down through generations, with each family having their own little secrets and variations. Some people like their tape ketan putih super sweet, while others prefer a bit more of a tangy flavor. The beauty of making it yourself is that you can customize it to your own taste. Plus, it's a great way to learn about the fascinating world of fermentation and how microorganisms can transform food in amazing ways. So, are you ready to give it a try? Let's get started!

Ingredients You'll Need

Alright, let's gather our ingredients. Don't worry, you probably have most of these in your pantry already!

500 grams of white sticky rice (ketan putih): This is the star of the show! Make sure you get good quality ketan putih for the best results. The quality of the rice greatly affects the final taste and texture of your tape ketan putih. Look for grains that are plump, white, and have a slightly sweet aroma. Avoid rice that looks dull or has any signs of discoloration. Some people prefer to use organic ketan putih, which is a great option if you're concerned about pesticides and other chemicals. However, regular ketan putih will work just fine as long as it's of good quality. Before you start cooking the rice, make sure to rinse it thoroughly under cold water until the water runs clear. This will help remove any excess starch and prevent the tape ketan putih from becoming too sticky. You can also soak the rice for a few hours before cooking to help it cook more evenly and become even softer. Remember, the key to delicious tape ketan putih is to start with the best possible ingredients, so don't skimp on the rice! It's worth investing a little extra time and effort to find the perfect ketan putih for your homemade tape ketan putih.
2-3 tablets of ragi tape: This is the magic ingredient that makes the fermentation happen. You can find ragi tape at most Asian grocery stores or online. When buying ragi tape, make sure to check the expiration date to ensure that it's still fresh and active. The ragi tape contains a variety of microorganisms, including yeasts, molds, and bacteria, that are responsible for breaking down the carbohydrates in the rice and converting them into sugars and alcohol. The quality of the ragi tape can also affect the final taste and texture of your tape ketan putih, so it's worth investing in a good brand. Some people prefer to use homemade ragi tape, which they make themselves using a traditional recipe. However, for beginners, it's usually easier and more convenient to use store-bought ragi tape. Before using the ragi tape, make sure to crush it into a fine powder using a mortar and pestle or a spice grinder. This will help it distribute more evenly throughout the rice and ensure a successful fermentation. Remember, the ragi tape is the key to making delicious tape ketan putih, so don't forget to include it in your recipe!
Clean water: For soaking and steaming the rice. The quality of the water you use can also affect the final taste of your tape ketan putih. It's best to use filtered or purified water to avoid any unwanted flavors or contaminants. When soaking the rice, make sure to use enough water to completely cover it. You may need to add more water as the rice absorbs it. When steaming the rice, make sure to use a steamer that is large enough to hold all of the rice without overcrowding it. Overcrowding the steamer can prevent the rice from cooking evenly. You can also add a few drops of lemon juice or vinegar to the steaming water to help prevent the rice from sticking together. Remember, clean water is essential for making delicious tape ketan putih, so don't skimp on the quality!
Banana leaves (optional): For wrapping the tape. These add a nice flavor and aroma, but you can also use plastic containers. Banana leaves are a traditional wrapping material for tape ketan putih and other Indonesian snacks. They impart a subtle, sweet aroma to the tape ketan putih and help to keep it moist. If you're using banana leaves, make sure to choose fresh, green leaves that are free from tears or blemishes. You'll also need to wash the leaves thoroughly and wilt them slightly over a flame or in hot water to make them more pliable. If you don't have access to banana leaves, you can also use plastic containers or zip-lock bags to store the tape ketan putih. However, the banana leaves do add a nice touch and a unique flavor, so it's worth trying to find them if you can. Some people also like to add a small piece of pandan leaf to the banana leaves for an extra layer of aroma. Remember, the wrapping material is not just for storage, it also contributes to the overall flavor and presentation of the tape ketan putih, so choose wisely!

Equipment You'll Need

Okay, now let's talk about the tools you'll need to make tape ketan putih:

Steamer: To cook the sticky rice perfectly. A good steamer is essential for making tape ketan putih. You can use a traditional bamboo steamer or a modern electric steamer. The key is to make sure that the steamer is large enough to hold all of the rice without overcrowding it. Overcrowding the steamer can prevent the rice from cooking evenly and result in a tape ketan putih that is either undercooked or overcooked. If you're using a bamboo steamer, make sure to line the bottom with banana leaves or parchment paper to prevent the rice from sticking. If you're using an electric steamer, make sure to follow the manufacturer's instructions for steaming sticky rice. Some steamers have a special setting for sticky rice, while others require you to adjust the cooking time manually. Remember, a good steamer is the key to perfectly cooked sticky rice, so invest in a quality steamer if you plan on making tape ketan putih regularly.
Large bowl: For soaking and mixing the rice. A large bowl is essential for soaking the rice and mixing it with the ragi tape. Make sure to choose a bowl that is large enough to hold all of the rice and water without overflowing. You'll also want to choose a bowl that is made of a non-reactive material, such as glass or stainless steel. Avoid using bowls made of aluminum or other reactive metals, as they can react with the acids in the ragi tape and affect the flavor of the tape ketan putih. When soaking the rice, make sure to use enough water to completely cover it. You may need to add more water as the rice absorbs it. When mixing the rice with the ragi tape, make sure to use clean hands or utensils to avoid contaminating the mixture. Remember, a large, non-reactive bowl is essential for making tape ketan putih, so choose wisely!
Mortar and pestle or spice grinder: To grind the ragi tape into a fine powder. Grinding the ragi tape into a fine powder is essential for ensuring that it distributes evenly throughout the rice. This will help to ensure a successful fermentation and a tape ketan putih that is evenly sweet and flavorful. You can use a mortar and pestle to grind the ragi tape by hand, or you can use a spice grinder for a quicker and easier method. If you're using a mortar and pestle, make sure to grind the ragi tape until it is a very fine powder. If you're using a spice grinder, be careful not to over-grind the ragi tape, as this can damage the microorganisms and reduce its effectiveness. Remember, finely ground ragi tape is essential for making tape ketan putih, so don't skip this step!
Clean cloth or paper towels: To dry the steamed rice. Drying the steamed rice is essential for preventing the tape ketan putih from becoming too wet and mushy. After steaming the rice, spread it out on a clean cloth or paper towels to allow it to cool and dry slightly. You can also use a fan to help speed up the drying process. Be careful not to dry the rice too much, as this can prevent the ragi tape from working properly. The rice should be slightly sticky but not wet or mushy. Remember, properly dried rice is essential for making tape ketan putih, so don't skip this step!
Containers or banana leaves: For wrapping and fermenting the tape. As we discussed earlier, you can use either plastic containers or banana leaves to wrap and ferment the tape ketan putih. If you're using plastic containers, make sure to choose containers that are clean and airtight. If you're using banana leaves, make sure to wash them thoroughly and wilt them slightly over a flame or in hot water to make them more pliable. Remember, the wrapping material is not just for storage, it also contributes to the overall flavor and presentation of the tape ketan putih, so choose wisely!

Step-by-Step Instructions

Okay, let's get cooking! Here’s how to make tape ketan putih:

Prepare the Rice: Rinse the sticky rice under cold water until the water runs clear. This usually takes about 3-4 rinses. Then, soak the rice in clean water for at least 4 hours, or preferably overnight. Soaking the rice helps it cook more evenly and become softer.
Steam the Rice: Drain the soaked rice and steam it for about 30-45 minutes, or until it's cooked through and sticky. Make sure the rice is not too wet. You want it to be cooked but still have distinct grains. After steaming, let the rice cool down completely. This is crucial because the ragi won't work properly if the rice is too hot.
Prepare the Ragi Tape: While the rice is cooling, crush the ragi tape tablets into a fine powder using a mortar and pestle or a spice grinder. Make sure there are no big chunks left. The finer the powder, the better it will mix with the rice.
Mix the Rice and Ragi: Once the rice is completely cool, spread it out on a clean surface lined with banana leaves or parchment paper. Sprinkle the ragi tape powder evenly over the rice. Gently mix the rice with your hands, making sure that the ragi is distributed throughout. Be gentle so you don't crush the rice grains.
Wrap the Tape: If you're using banana leaves, take a small portion of the rice and wrap it in a banana leaf, forming a small packet. If you're using containers, pack the rice tightly into the containers. Make sure to leave some space at the top, as the tape will expand slightly during fermentation.
Ferment the Tape: Place the wrapped tape in a warm, dark place for 2-3 days. The ideal temperature is around 25-30°C (77-86°F). You can wrap the containers or banana leaf packets in a clean cloth to help maintain the temperature. Avoid opening the tape during the fermentation process, as this can introduce unwanted microorganisms.
Check for Doneness: After 2-3 days, check the tape. It should smell sweet and slightly alcoholic. The rice should also be softer and have a slightly watery consistency. If it's not sweet enough, you can let it ferment for another day or two.
Refrigerate: Once the tape is ready, refrigerate it to slow down the fermentation process. This will also help to preserve its flavor and texture. The tape ketan putih will keep in the refrigerator for up to a week.

Tips for Success

Here are a few tips to help you make the perfect tape ketan putih:

Use good quality ingredients: As with any recipe, the quality of your ingredients will affect the final result. Use fresh, good quality sticky rice and ragi tape for the best tape ketan putih.
Make sure everything is clean: Cleanliness is crucial when making fermented foods. Make sure all of your equipment is clean and sterilized to prevent the growth of unwanted microorganisms.
Control the temperature: The temperature is also important for successful fermentation. Keep the tape in a warm, dark place to encourage the growth of the beneficial microorganisms.
Be patient: Fermentation takes time. Don't rush the process. Let the tape ferment for the recommended amount of time to develop its full flavor and texture.

Serving Suggestions

Tape ketan putih is delicious on its own, but you can also enjoy it in a variety of other ways:

As a dessert: Serve it as a simple and refreshing dessert after a meal.
With coconut milk: Drizzle some coconut milk over the tape for a richer and creamier treat.
In drinks: Add it to smoothies or milkshakes for a unique and flavorful twist.
In cakes and pastries: Use it as a filling or topping for cakes and pastries.

Conclusion

And there you have it! Making your own tape ketan putih is easier than you might think. With a little patience and the right ingredients, you can create this delicious and unique Indonesian treat at home. So, gather your ingredients, follow the steps, and get ready to impress your friends and family with your homemade tape ketan putih! Happy fermenting, guys! I hope you enjoy this guide, and let me know in the comments how your tape ketan putih turned out!