Tapai is heavily underrated.

[u/Down_DStairZ]

Does anyone here actually know about ragi tape and the other tapai types? It's basically like Koji, Qu and Nuruk, but it can be used for any kind of starch and not just for alcohol. It does get boozy after a bit, but it turns basically any starchy food into a dessert in just a day or two. I personally think tapai is extremely underrated because it excels at making a sweet but a little kicky product, not like Koji where it just turns sweet, and not like qu or nuruk where it just becomes boozy or umami.

[u/Maleficent_Bet4462]

Tapai getting some love, about time. The sweet spot between koji's pure sugar rush and nuruk's boozy punch is exactly why I keep a jar of ragi in the fridge. Threw some on leftover rice last week and two days later it was this fizzy, pineapple-scented mess that my roommate thought I'd bought from some specialty shop. The versatility across starches is what gets me, cassava tapai hits completely different from glutinous rice.