Monday, November 16, 2009
TAPEY, or Igorot rice wine is traditionally served when a host invites someone to partake of his rice wine at his house. It is also drank in volumes during public festivities and celebrations. Tapey is nowadays available in stores around the Cordilleras.
- half a pound of bubod
- a kilo of diket preferrably of the red variety
- a labba (or any wide space) to spread the rice to dry
- a gosi or any closed container
(Note: One of the most high-grade kind of bubod is available from the vendors of Abatan, Benguet. Don't try plastics as containers, they add a plasticky flavor.)
Cook the kilo of diket with a little less water than you would cook an ordinay rice. Just after the boiling water has been absorbed (na-ilowagan), set aside the diket.
(Before continuing, tell everyone not to disturb you until everything as not to destroy the spirit of the tapey. The oldies even ask, 'Maid um-umtot' or 'No farting".)
Spread the diket on a labba covered with banana leaves (or just spread the diket around any open space) and wait until its a little bit dry. Crush the bobod into very fine powder. Then, spread the bobod evenly. (This is a crucial part - you have to do it very evenly. My mother told me that one of the secrets to a good tapey lies in the quality of the distribution of bobod in the diket).
Put this in your container and seal tightly. If you are in a cold place, put it in a warm location. (usually near the dalikan or in the corner of the house) Wait for at least 4-5 days, after which the tapey is now ready. Remember, the sweetness of the tapey decreases with time.