Usually prepared two days before Eid, mom will make sure that it is everyone's affair of making sure it is done before the end of the day. Preparing this is always a merry chance of get together for us.
The tapai is made from sticky rice (or is it called glutinous rice?), mom use the help of bacteria in ragi (that chunk of white stuff in the strainer, seriously, I dont know what is this in English) through fermentation to help sweeten it.
The tapai is wrapped in leaves of rubber tree, beside from giving the tapai a shade of refreshing green, the leaves also provides aroma, but not at all like the smell og getah mind you!
For us youngster, this will be perfect time for us to hone our skill of tapai packing, as shown here by my nephew, beside, who else will carry the sweet tradition after this?
Perhaps aided by some ancient Trengganu charm, the tapais are left to sweetened in some dark damp corner of our house.
And usually when Eid comes, the tapais are ready to be wolfed by sweet tooth who craves it! YUMM!
My living memories only remember two version of tapai, the one shown here and another one, wrapped in daun jembal. Usually made by those who live by the sea. Why? simply because rubber tree dont grow near the beaches
But I even heard that they use yam leaves to to prepare tapai, wonder how they overcome the gatal that come along?