Apong
Veg
Vegan
Traditional rice beer of the Adi tribe — fermented from cooked rice and a wild yeast cake (ipop), mildly alcoholic and slightly sour, served ceremonially and daily.
Cuisines
Sikkimese
Arunachali
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | fermented rice |
| 4 cups | water |
| 1 cup | starter (previous batch of Apong or yeast) |
Instructions
- 1 Rinse the fermented rice thoroughly under cold water.
- 2 In a large pot, combine the rinsed rice with 4 cups of water.
- 3 Bring the mixture to a boil, then reduce the heat to a simmer.
- 4 Simmer the rice and water mixture for about 30 minutes, stirring occasionally.
- 5 Once the rice is soft and the mixture has thickened, remove from heat and allow it to cool slightly.
- 6 Add the starter to the cooled rice mixture and stir well to combine.
- 7 Cover the pot with a clean cloth and let it ferment at room temperature for 24 to 48 hours, depending on the desired strength of the Apong.
- 8 After fermentation, strain the liquid into a clean container, discarding the solid rice residues.
- 9 Serve the Apong at room temperature or chilled.
Tips
For a stronger flavor, extend the fermentation period up to 72 hours. Ensure all utensils are clean to avoid contamination.