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Dili (Timor-Leste)
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Snack
Vegan
Food Flavour DNA
Nutritional Values
210kcal
3gProtein
47gCarbs
—Fat
2gFibre
150 gServing
* Per serving · 150 g. May vary.
Allergens
🌾 Gluten
Tapai
How to order / say it
Say it
Tapai — [TAH-pai]
Order
I'd like to try Tapai Dili.
Locally
Hakarak experiensia Tapai Dili.
Say locally
A traditional fermented snack made from rice and cassava.
Why try it?
Tapai Dili offers a glimpse into the traditional techniques of fermentation deeply rooted in the city's history. It's cherished for its distinctive, slightly alcoholic taste and cultural heritage.
How it tastes
The result is a sticky, tangy snack with a sweet, slightly alcoholic aftertaste due to fermentation. Each bite reveals a complex interplay of flavors with a soft, jelly-like texture.
Origin & History — first documented: 1820
Dating back to early 19th century Dili, Tapai emerged as a preservation method, using fermentation processes learned from nearby regions. Over time, it became popular during celebrations and rituals, symbolizing a blend of practicality and cultural evolution.
Recipe
Ingredients
- 🌾 300 g glutinous rice
- 🥕 200 g cassava
- 🧂 5 g rice wine yeast
Method
- 1 Cook rice and cassava.
- 2 Mix in yeast and let ferment.
- 3 Store in a warm place for several days.
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