Apong
An authentic beverage recipe from Arunachal Pradesh, India
Cook Time
2880 mins
Servings
4 servings
Difficulty
HardCategory
BeverageIngredients
For 4 servings
500g Sticky rice (glutinous rice)
30g Apong starter (traditional yeast cake / ipoh)
1000ml Water (clean, filtered)
4piece Banana leaves (for lining)
10g Dried herbs (traditional fermentation herbs)
5 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the sticky rice thoroughly under cold water until the water runs clear. Soak in water for 6–8 hours or overnight.
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Drain the soaked rice and steam it in a bamboo steamer lined with banana leaves for 25–30 minutes until fully cooked and sticky.
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Spread the cooked rice on a clean banana leaf and allow it to cool completely to room temperature. This is critical — adding the starter to hot rice will kill the yeast.
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Crumble the traditional apong starter (ipoh) finely and mix it with the dried fermentation herbs.
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Sprinkle the starter mixture evenly over the cooled rice and mix gently to distribute it throughout.
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Transfer the inoculated rice into a clean clay pot or earthen vessel lined with banana leaves. Press it down gently.
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Cover the pot tightly with banana leaves and seal with a lid. Store in a warm, dark place at room temperature.
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Allow to ferment for 2–3 days (for a mild, sweet apong) or up to 5–7 days (for a stronger, more alcoholic version). Check daily.
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After fermentation, add filtered water to the fermented rice, stir, and strain through a bamboo sieve or muslin cloth. The strained liquid is the apong. Serve in bamboo cups.
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Chef's Tips
The quality of the traditional starter (ipoh) determines the flavour of the apong — each community has its own recipe for the starter.
Cleanliness is paramount during fermentation; any contamination can spoil the batch.
Apong is a sacred beverage among the Adi and Mising tribes of Arunachal Pradesh and is offered to guests as a sign of hospitality.
The fermentation time controls the sweetness and alcohol content — shorter fermentation yields a sweeter, milder drink.
About This Dish
Apong is a traditional beverage dish from Arunachal Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The quality of the traditional starter (ipoh) determines the flavour of the apong — each community has its own recipe for the starter. - Cleanliness is paramount during fermentation; any contamination can spoil the batch. - Apong is a sacred beverage among the Adi and Mising tribes of Arunachal Pradesh and is offered to guests as a sign of hospitality. - The fermentation time controls the sweetness and alcohol content — shorter fermentation yields a sweeter, milder drink.
Category
Beverage
Cook Time
2880 mins
Servings
4 servings
Difficulty
Hard