Lamang Tapai

LAMANG TAPAI 

Lamang Tapai is kind of snack of the sumateran region,more precisely western sumatera.Lamang tapai made of glutinous rice.Masinis explained that lamang tapai is favorable entering the fasting month,because that is the typical traditional dish to welcome ramadhan,eid al fitr,and other celebration days,including marriages.Lamang tapai is also found in other areas,it makes a difference in other areas not from tapai but from other materials.Lamang is glutinous rice cooked with coconut milk in young bamboo.The Lamang is served in 2 centimeters slices with Tapai broth. Tapai is made of steamed black sticky rice which is fermented for three days with yeast. The broth brings sweet and delicious, mixed with a bit of sour taste. The Lamang also has a delicate odor that is able to raise appetite.People adds bananas to the Lamang Tapai by putting the bananas inside the bamboo segment together with white sticky rice.Lamang is also available in slices which are sold at the price ranging from Rp2,000 to Rp4,000 per slice. The tapai broth is sold at Rp5,000 each glass. Usually, for one bamboo segment of lamang needs four glasses of tapai.

There are two ways consume lamang tapai.First both of them are stirred into one like eating a cabbage.The second way is by detecting a light brown tinge.The combination of black and savory sticky rice with lamang provides its own sensation. Lamang emphasizes more savory flavors, while glutinous tapai dominates the sour taste.