ABSTRACT
Tapai is a popularMalaysian delicacy, normally consumed as a dessert. There are two main types of tapai, namely tapai pulut, which is made by fermenting glutinous rice (Oryza sativa glutinosa), and tapai ubi, which is made from tapioca or cassava tubers (Manihot esculenta var. Cranz). In the Malay communities in peninsular Malaysia, it is served at functions such as festivals and weddings.
