Fish Scale Collagen Jelly

Fish Scale Jelly Cold

250g Fish Scale

1.5 litre water

3 hours pressure cooked

35g coconut sugar

15g glycine

Cleaned with salt, artificial vinegas, crushed ginger

The crushed ginger remained, cooked with 7 dried red dates.

With around 20% of the jelly is glycine, there is no need to add glycine. It increases sweetness but it doesn't increse its deliciousness to me. Even red dates are optional. Its main purpose is to reduce fishy smell. Vinegar may be a better choice.

​3. Adaptation to the Sabahan Palate

​Over generations, coastal communities in Sabah adapted the recipe to create a sweet, refreshing dessert tailored to the tropical climate:

• ​Eliminating Fishiness: To neutralize ocean odors, locals incorporated fresh ginger and calamansi (limau kasturi) or vinegar during the prep and boil stages.
• ​Infusing Local Flavors: The gelled collagen was sweetened using rock sugar and infused with fragrant pandan leaves, alongside dried red dates and goji berries.

​4. Modern Revival

​In recent years, Jeli Sisik Ikan has transitioned from a humble home-cooked specialty into a popular regional delicacy across Sabah. Health-conscious locals and visitors view it as a natural, economical, and zero-waste alternative to commercial collagen supplements.

Fish Scale Collagen Jelly

Anti-aging fish scale collagen jelly for beautiful and flawless skin. Also as a natural remedy knee pain.

Fish scale collagen offers numerous benefits, including enhanced skin elasticity, potential relief from joint pain, support for bone health, accelerated wound healing, and anti-aging properties. It's also a relatively safer and more accessible source of collagen compared to other animal-derived collagen sources.

Here's a more detailed look at the benefits:

Skin Health:
Improved skin elasticity:
Fish collagen can help increase skin elasticity, making it more resilient and less prone to wrinkles and fine lines.

Reduced wrinkles:
Studies have shown that marine collagen, including fish scale collagen, can reduce the appearance of wrinkles and improve overall skin structure.

Enhanced wound healing:
Collagen's ability to promote tissue repair and regeneration is a key factor in wound healing, and fish scale collagen is particularly effective in this area.

Joint and Bone Health:
Relieved joint pain:
Fish collagen may help reduce joint pain and stiffness by supporting cartilage health and reducing inflammation.

Promoted bone health:
Collagen plays a role in maintaining bone density and strength, and fish scale collagen can contribute to overall bone health.

Other Benefits:
Anti-aging properties:
Fish collagen can help delay some signs of aging, such as wrinkles, joint issues, and skin laxity.

Shorter wound healing cycles:
Fish scale collagen peptides can shorten the wound healing cycle by promoting faster regeneration of tissues.

Safer source:
Fish scale collagen is considered a safer source than some other collagen sources due to the absence of zoonotic infections and religious issues.

Bioavailability:
Fish collagen is known for its high bioavailability, meaning it's easily absorbed and utilized by the body.

Ingredients
A bunch of pandan leaves
3 handful red dates
300g dried fish scales
5 litres of water
Rock sugar to taste
Gojiberries

Chrysanthemum Fish Scale Jelly

While the cooking process is straightforward, the real challenge lies in thoroughly cleaning the scales. It also requires a bit of patience due to the long simmering time. Here is my personal method for those who want to try it at home!

Ingredients

• 500g Fish scales

• 3000ml – 3500ml Water

• 30g Dried chrysanthemum flowers

• 15 Red dates

• 15 – 20 Pandan leaves

• 100g Brown sugar (adjust to your preferred sweetness)

• For Cleaning: Salt and Vinegar

Instructions

1. The Cleaning Process (Crucial Step):

Soak the fish scales in water with salt and vinegar for 1 hour. Afterward, scrub and rinse them repeatedly until they are perfectly clean and free of impurities.

2. Pressure Cooking:

Place the cleaned scales, water, chrysanthemum, red dates, and pandan leaves into a pressure cooker. Set it to cook for 3 hours.

3. Straining & Sweetening:

Once the timer is up, strain the mixture to remove the fish scales and aromatic ingredients. Stir in the brown sugar and simmer for another 5–10 minutes until dissolved.

4. Setting:

Pour the liquid into containers and let it cool. Refrigerate until it sets into a firm jelly.

#FishScaleJelly #ChrysanthemumFishScaleJelly #PressureCookerRecipes

**Red dates** (also known as **Chinese jujube**, *hong zao*, or *kurma merah*) are a nutritional powerhouse widely used in traditional cooking, herbal teas, and natural desserts—such as Sabahan fish scale collagen jellies.

Below is a detailed breakdown of the nutritional content of **dried red dates** (per 100 g serving):

### 📊 Macronutrient Breakdown (per 100 g)

| Nutrient | Amount | % Daily Value (DV)* |

|---|---|---|

| **Calories** | ~281 kcal | 14% |

| **Carbohydrates** | ~72.5 g | 26% |

| **Dietary Fiber** | ~6.0 g | 21% |

| **Natural Sugars** | ~52.0 g *(fructose & glucose)* | — |

| **Protein** | ~4.7 g | 9% |

| **Total Fat** | ~0.5 g | 1% |

| **Water Content** | ~20.2 g | — |

**Percent Daily Values are based on a standard 2,000-calorie diet.*

### 🌟 Key Vitamins & Minerals

 * **Vitamin C (~217 mg | >200% DV):** Dried red dates contain exceptionally high levels of Vitamin C for a dried fruit. Vitamin C acts as an antioxidant and plays an essential role in immune function and natural collagen synthesis.

 * **Iron (~5.1 mg | 28% DV):** Rich in plant-based iron, making red dates a staple in traditional cooking to help combat fatigue and replenish red blood cells.

 * **Potassium (~217–1,080 mg | ~23% DV):** Supports muscle control, nerve signals, and healthy blood pressure regulation.

 * **Calcium (~63 mg | 5% DV) & Phosphorus (~68 mg | 10% DV):** Minerals that support bone strength and cellular repairs.

 * **Trace Minerals:** Contains small amounts of copper, manganese, zinc, and B-vitamins (Thiamin B1 and Riboflavin B2).

### 🌿 Bioactive Compounds & Health Benefits

 1. **Polysaccharides & Flavonoids:** Natural complex sugars and antioxidants that help reduce oxidative stress, lower inflammation, and stimulate immune cell activity.

 2. **Saponins (*Jujubosides*):** Active plant compounds that exert a mild calming effect on the nervous system, helping to ease anxiety and improve sleep quality.

 3. **Cyclic AMP (cAMP):** Red dates are one of the highest plant-based food sources of cAMP, a cellular signaling molecule that promotes vasodilation (blood vessel relaxation) and circulation.

 4. **Natural Sweetener:** Because of their high content of natural fructose and glucose, red dates add a gentle caramel-like sweetness to soups, herbal teas, and desserts without needing large amounts of added refined sugar.

How much glycine is present in fish scale collagen

In fish scale collagen (which is predominantly Type I collagen), glycine accounts for approximately one-third of all amino acid residues.

Depending on how it is measured (by residue proportion vs. total dry weight), the typical values are:

• By Residue Percentage: ~33% (1 out of every 3 amino acid residues)
• By Mass / Dry Weight: ~20% to 25% (roughly 20–25 grams of glycine per 100 grams of collagen protein)
• Residue Count: ~300 to 340 glycine residues per 1,000 total amino acid residues

Biological Reason for High Glycine Content

Collagen forms a tight triple-helix structure composed of three interwoven polypeptide chains. This structure relies on a repeating amino acid triplet pattern:

\text{(Gly – X – Y)}_n

• Gly = Glycine
• X = Usually Proline
• Y = Usually Hydroxyproline

Because glycine is the smallest amino acid (having only a single hydrogen atom as its side chain), it is the only residue small enough to fit inside the tightly packed central axis of the collagen helix. Without glycine occupying every third position, the triple helix cannot assemble correctly.

Amino Acid Composition Comparison (Fish Scale Collagen)

Component	Proportion (Residues / 1,000)	Weight % (approx.)	Role in Collagen
Glycine	300 – 340	20% – 25%	Core triple-helix packing
Proline	110 – 130	11% – 15%	Structural stability & rigidity
Hydroxyproline	70 – 100	8% – 12%	Thermal & conformational stability
Other Amino Acids	~450	~50%	Outer functional groups (Alanine, Glutamic Acid, Arginine, etc.)

Note: Minor variations in glycine content occur depending on the specific fish species (e.g., tilapia, carp, sea bass), habitat temperature, and the extraction/purity level of the collagen sample.

Tapai Nasi Sabah

200 g nasi, 2 g laru/ragi/yeast from Shopee, 36 hours

https://my.shp.ee/3qmHt1qi

Tapai Nasi lebih sehat dari nasi sebab kurang gula dengan rendah GI, Glycemic Index.

Tapi bacaan glucose ku naik dari 4.8 kepada 9.8 dalam 30 minit juga sewaktu makan 50g, seperti di gambar di atas. Ertinya, masih bahaya. Cuma kurang saja. Siapa yang ada penyakit, baik kurangkan juga makan carb yang di peram ataupun di kapur.

Patutlah. Kekurangan GI Tapai Nasi jenis kulat/fungal, cuma setakat 10% sebab banyak nasi di tukar jadi glucose. Itulah rasanya terlalu manis.

Awas, until orang tua, terlalu banyak gula, boleh dapat lali/dementia/alzeimer, atau banyak lagi penyakit otak seperti ADHD, Austism, Depression, Schizophrenia. Selalu datang penyakit otak ini kalau makan lebih dari 100g carb, walaupun LDL naik. Namun bacaan plague/penyumbat saluran darah, tidak bertambah pun.

Namun, orang yang sudah tinggi plague nya, di syorkan kurangoan carb, tapi ambil ubat pengurang LDL seperti statin untuk berhati hati. Namun perlu buat scan saluran darah selalu juga untuk tengok kesan ubat.

Di Sabah, cuma Nasi di jadikan tapai, bukan ubi kayu atau pulut yang terlalu manis. Tapai Nasi Sabah, seruoa dengan Saraeak dan Brunei, kurang nanis tapi ada rasa asam.

 In Borneo—especially during festive celebrations like Kaamatan in Sabah or Gawai in Sarawak—**tapai nasi** is a deeply cherished traditional delicacy. While many regions across Malaysia primarily use glutinous rice (*beras pulut*) to make tapai, the classic Bornean staple frequently utilizes everyday white table rice (*beras biasa*). The result is a highly economical, wonderfully sweet, tangy, and naturally fizzy treat.

Here is how you can craft authentic Bornean-style tapai nasi right at home.

As shown in the image, the traditional Bornean method thrives on wrapping the inoculated rice into neat, conical or triangular leaf packets. Native wild leaves like **daun irik** (phacelophrynium maximum) or **daun nipah** are prized because they impart a distinct, rustic fragrance to the rice as it ferments.

### What You Need

 * **White Rice:** 4 cups (Standard long-grain or any local white table rice)

 * **Yeast Culture:** 1 piece of **Sasad** (traditional Sabahan rice yeast cake) or standard *ragi tapai*—roughly the size of a 20-sen coin.

 * **Wrapping Material:** Cleaned and thoroughly dried *daun irik*, banana leaves, or a clean, airtight container.

 * **Fasteners:** Small wooden picks or *lidi* to pin the leaves together.

## The Method

 1. Cook and Fluff the Rice

   15–20 minutes

   Cook your white rice as you normally would, but reduce the water ever so slightly to achieve an al dente texture. You want the grains to be cooked through but firm. Once done, gently fluff the rice to separate the grains.

 2. Cool the Rice Completely

   Crucial Step — 1 to 2 hours

   Spread the cooked rice out thinly onto a large, flat tray or traditional woven mat. The rice must cool 100% to room temperature. If the rice is even slightly warm, the trapped heat will instantly kill the delicate live yeast cultures, causing the entire batch to turn sour, fail to ferment, or develop mold.

 3. Pulverize the Sasad

   5 minutes

   Take your sasad or ragi cake and crush it into a perfectly fine, smooth powder using a mortar and pestle or the back of a clean spoon. Pro-tip: Sun-drying the yeast cake for 10 to 15 minutes before crushing helps fully activate the microbes.

 4. Inoculate the Rice

   5 minutes

   Using a fine mesh sieve, gently sift and sprinkle the powdered yeast evenly across the cooled surface of the rice. Using a clean plastic spatula or gloved hands, toss the rice softly until every single grain is lightly dusted with the powder.

 5. Wrap and Seal

   15 minutes

   Place 2 to 3 tablespoons of the inoculated rice into the center of a bone-dry leaf. Fold it securely into a classic triangular pocket and pin it closed with a piece of lidi. If local leaves are hard to find, pressing the rice firmly into a sterilized, completely dry plastic container works just as well.

 6. Fermentation Period

   36 to 48 hours

   Store your wrapped packets or closed container in a dark, warm, and undisturbed corner of the house (like a pantry cabinet). Let nature do its work for roughly 2 days.

### Verifying the Ripeness

After 36 to 48 hours, peek inside one of the packets. You are looking for a few telltale signs: a beautifully sweet, slightly pungent aromatic scent; soft, glistening rice grains; and a small pool of natural sweet liquid (*air tapai*) collecting at the bottom.

Once it reaches this stage, **move the tapai immediately into the refrigerator**. Cold temperatures put the fermentation on pause, preventing it from turning overly sour or aggressively alcoholic, while making it incredibly refreshing to eat chilled.

> **Cultural Wisdom & Taboos:**

> In Bornean folklore—particularly within Kadazandusun heritage—making tapai is intimately connected with showing respect to the rice spirit, *Bambaazon*. Traditional taboos warn that you should never argue, yell, or display anger while mixing the rice, or the tapai will turn sour and spoil. Many traditional home brewers still place a clean piece of charcoal right on top of the fermenting bundle to ward off negative elements and guarantee a sweet turn-out!

> 

Gemini: Health Impacts of Fermenting Rice

**Yes, fermenting rice reduces its Glycemic Index (GI).** When rice undergoes fermentation, microorganisms (such as lactic acid bacteria and yeasts) transform the physical and chemical structure of its starches, resulting in a significantly gentler impact on blood sugar levels.

## Key Mechanisms Behind the Reduction in GI

### 1. Production of Organic Acids

During fermentation, beneficial bacteria consume simple sugars and produce organic acids (primarily lactic acid and acetic acid).

 * **Slower Gastric Emptying:** These organic acids lower the pH of the rice matrix. Acidic foods take longer to pass from the stomach to the small intestine, slowing down overall digestion.

 * **Enzyme Inhibition:** The acidic environment partially inhibits digestive enzymes like \alpha-amylase and glucosidase, delaying the speed at which starch is broken down into glucose.

### 2. Formation of Resistant Starch

The drop in pH combined with microbial activity promotes starch retrogradation (recrystallization of starch molecules).

 * Easily digestible starches are converted into **resistant starch**.

 * Resistant starch resists breakdown in the small intestine, passing through to the large intestine where it behaves like dietary fiber. Because it isn't rapidly absorbed as glucose, the glycemic response is lowered.

### 3. Consumption of Simple Sugars by Microbes

Before you even take a bite, the microbes have already "eaten" a portion of the rice's readily available carbohydrates and simple sugars to fuel their growth. This directly reduces the total pool of rapidly digestible carbohydrates in the rice.

## Real-World Culinary Examples

 * **Overnight Fermented Rice (*Panta Bhat* / *Pazhayasadham*):** Soaking cooked rice in water at room temperature overnight allows wild lactic acid bacteria to ferment it. Studies show this traditionally prepared fermented rice causes a lower post-meal glucose spike than freshly cooked hot white rice.

 * **Fermented Batters (*Idli* & *Dosa*):** Fermenting soaked rice ground with lentils breaks down complex starches and lowers the batter's overall glycemic index compared to unfermented rice flour mixtures.

> **Bonus Tip:** If you cook rice, cool it down in the fridge (which builds resistant starch), and *then* subject it to light fermentation or souring, you get a double-lowering effect on its glycemic index!

> 

Sweet Fermented Rice (Tapai / Sweet Koji)

65 – 80+ (Medium-High)

Fast glucose absorption

Fungal enzymes break starches directly into simple sugars (glucose/maltose).

The Unique Taste of Sabahan Tapai Nasi: Tangy and Fruity

That distinct tangy and fruity flavor is the chemical signature of **esters and organic acids** produced as the fungi, yeasts, and bacteria in the *ragi* digest the rice starches.

Because tapai fermentation hits a sweet spot where sugar, alcohol, and acid exist simultaneously, your palate perceives it as a ripe, tropical fruitiness (often reminiscent of jackfruit, green apple, or sweet pineapple) backed by a crisp, fizzy tartness.

## 1. Where the "Tang" Comes From (Organic Acids)

The sharpness in tapai comes primarily from **Lactic Acid Bacteria (LAB)** like *Weissella* and *Lactobacillus*, which thrive alongside the yeasts:

 * **Lactic Acid:** Provides a smooth, clean sourness (similar to the acidity in green apples or yogurt) that cuts through the heavy sweetness of the hydrolyzed rice starch.

 * **Acetic Acid:** Produced in trace amounts by yeasts and acetic bacteria, adding a faint, vinegary "bite" that sharpens the overall flavor profile.

 * **Carbonic Acid (H_2CO_3):** As yeasts ferment glucose into ethanol, they release carbon dioxide gas (CO_2). Dissolved in the juicy rice liquid, it forms weak carbonic acid, giving tapai its characteristic tongue-prickling effervescence (fizzy tang).

## 2. Where the "Fruity" Comes From (Esterification)

Tapai contains no actual fruit, but yeasts produce aromatic organic compounds called **esters** by combining the ethanol they produce with organic acids. Esters are the exact same chemical compounds that give real fruits their signature scents and flavors:

 * **Ethyl Acetate:** Synthesized in high amounts by yeasts like *Saccharomyces cerevisiae* and *Pichia*. At low concentrations, it produces a sweet, pineapple- or green-apple-like fruity note.

 * **Isoamyl Acetate:** Gives off a distinct ripe banana or pear aroma.

 * **Ethyl Lactate:** Created when lactic acid reacts with ethanol, contributing a smooth, fruity-creamy undertone.

 * **Phenylethyl Alcohol:** A higher alcohol byproduct that adds subtle floral, honey, or rose-like aromatic notes.

## 3. The Sweet-Sour Synergy

The fruit perception is amplified by **unfermented glucose**. In the first 24 to 48 hours, the mold (*Rhizopus oryzae*) breaks down the glutinous rice starch into simple sugars faster than the yeasts can convert those sugars into alcohol.

This high sugar content balances the lactic acidity. Just like a green mango or a passionfruit tastes fruity because of the balance between sugar and sour acid, tapai tricks your taste receptors into sensing a rich, fermented tropical fruitiness.

Yogurt vs Kefir vs Sabahan Tapai Nasi

While yogurt uses bacteria and kefir uses a bacteria-yeast team, **Sabahan tapai nasi introduces a third microbial player: amylolytic molds (fungi).**

Because rice contains starch rather than the simple lactose sugar found in milk, tapai nasi requires a multi-stage fermentation process driven by *ragi* (or *laru* in Sabah). The microorganisms work sequentially to convert complex rice starches into sugars, alcohol, and organic acids.

## The Microbial Breakdown

### 1. Three-Way Biological Synergy

 * **Stage 1 — Saccharification (Fungi):** Filamentous molds (*Rhizopus oryzae*, *Amylomyces*, and *Aspergillus*) produce amylase enzymes that break down dense rice starch into simple glucose sugars.

 * **Stage 2 — Alcoholic Fermentation (Yeasts):** Yeasts (*Saccharomyces cerevisiae*, *Candida*, and *Pichia*) consume those newly available sugars, generating ethanol and CO_2.

 * **Stage 3 — Acidification (Lactic Acid Bacteria):** Wild lactic acid bacteria (*Weissella*, *Pediococcus pentosaceus*, and *Lactobacillus* species) produce lactic and acetic acids, giving tapai its signature tartness.

### 2. Substrate & Metabolic Output

Unlike dairy ferments that produce a smooth, gel-like protein matrix (curd), tapai fermentation liquifies the rice grain structure as starch is broken down. Because the molds produce simple sugars faster than the yeasts can convert them into alcohol, tapai nasi develops a distinct **sweet, juicy, and carbonated profile** with an alcohol content ranging from **1% to 5%+ ABV** depending on how many days it ferments.

### 3. Culture Medium (*Ragi* / *Laru*)

Yogurt uses liquid strain cultures and kefir uses elastic, living grains (*kefiran*). Tapai nasi relies on **ragi**—a dried, disk-shaped cake of rice flour inoculated with dormant mold spores, yeasts, and bacteria harvested from previous successful fermentations.

## Three-Way Side-by-Side Comparison

| Feature | Yogurt | Kefir | Sabahan Tapai Nasi |

|---|---|---|---|

| **Substrate** | Dairy milk (Lactose) | Dairy milk (Lactose) | Cooked rice / *pulut* (Starch) |

| **Microbial Kingdoms** | Bacteria only | Bacteria + Yeasts | Molds (Fungi) + Yeasts + Bacteria |

| **Starter Medium** | Liquid culture | Gelatinous grains | Dried cake (*ragi* / *laru*) |

| **Primary Organisms** | *L. bulgaricus*, *S. thermophilus* | *L. kefiranofaciens*, *Kluyveromyces* | *Rhizopus*, *S. cerevisiae*, *Weissella* |

| **Flavor Profile** | Tangy, creamy, acidic | Tart, fizzy, yeasty | Sweet, tangy, fruity, alcoholic |

| **Alcohol Content** | 0% | Trace (less than 0.5–1%) | 1% to 5%+ |

| **Functional Role** | Transient digestive aid | Colonizing gut probiotic | Enzyme-rich food & digestive starter |

> **Fermentation progression:** If tapai nasi ferments beyond 3 to 4 days, the yeasts continue consuming the remaining sugars. The solid rice breaks down further into liquid, transitioning from a sweet fermented food into the base for traditional Sabah rice wines like *lihing* or *hiing*.

> 

Pan Cake Tapai Nasi Borneo

It is a Pan Cake. It only tastes like Tapai Nasi that is a litthle bit sour with a unique smell.

My mother used to cook it when we buy Tapai Nasi, i.e. Fermented Rice. She will leave some, so that she can make Pan Cakes that are fried, or steamed in a tray like Kuih Lapis or Kusui.

 "Pancake tapai nasi" (often traditionally made as **Apam Tapai Nasi** or steamed rice cakes) is a brilliant way to use fermented rice. In Borneo—especially Sabah—*tapai nasi* (often referred to locally as *Komis* when made sweet with a pinkish hue) is a beloved traditional food. It has a naturally sweet, slightly tangy flavor and a wonderful yeasty aroma.

When you use *tapai nasi* in a pancake or *apam* batter, the natural fermentation acts as a yeast. This gives the pancake a distinct, beautifully fragrant aroma and an incredibly soft, airy texture that you simply can't get from regular baking powder alone.

Here is how to make a Borneo-style Tapai Nasi Pancake. You can either pan-fry this batter like a standard Western pancake or steam it to make traditional *Apam Nasi Mekar*.

## Ingredients

**For the Batter:**

 * **1 cup** *Tapai Nasi* (fermented rice — homemade or store-bought)

 * **2 cups** Rice flour (*Tepung Beras*)

 * **½ cup** All-purpose flour (*Tepung Gandum*)

 * **¾ to 1 cup** Sugar (adjust based on how sweet your tapai already is)

 * **1 ½ cups** Water

 * **1 sachet** Eno fruit salt (original/blue packet) OR 1 tsp baking powder (added right before cooking)

 * *Optional:* A few drops of food coloring (pandan green or pink)

## Step-by-Step Instructions

### 1. Blend the Base

In a blender, combine the *tapai nasi*, sugar, and water. Blend until the mixture is completely smooth and no whole rice grains remain.

### 2. Mix the Dry Ingredients

Pour the blended mixture into a large mixing bowl. Gradually whisk in the rice flour and all-purpose flour until the batter is smooth and free of lumps.

### 3. Let it Ferment (Crucial Step)

Cover the bowl with a clean cloth or plastic wrap. Let the batter sit at room temperature for **4 to 6 hours**. This resting period allows the natural yeast in the *tapai* to activate, which develops the authentic sour-sweet aroma and creates the bubbles needed for a fluffy texture.

### 4. Add the Leavening Agent

Just before you are ready to cook, sprinkle the Eno or baking powder into the batter and stir gently. You will see the batter become foamy and light. If you are using food coloring, divide the batter and mix in the colors now.

### 5. Cook the Pancakes (Two Ways)

**Method A: Pan-Fried (Pancake Style)**

 1. Heat a non-stick pan over medium-low heat and lightly wipe it with cooking oil or butter.

 2. Pour a ladle of batter onto the pan.

 3. Let it cook until you see the surface covered in popped bubbles and the edges dry out (about 2-3 minutes).

 4. Flip carefully and cook for another minute until golden brown. Serve hot.

**Method B: Steamed (Traditional Apam Style)**

 1. Prepare a steamer and bring the water to a rolling boil.

 2. Pour the batter into small, lightly oiled molds (like traditional apam cups) until they are nearly full.

 3. Steam on high heat for **10 to 15 minutes**. *Tip: Wrap the lid of your steamer with a cloth so water droplets don't fall onto the cakes.*

 4. The cakes should "bloom" or crack open at the top (*apam mekar*). Let them cool slightly before removing from the molds.

> **Flavor Pairing:** If you pan-fry these, they are fantastic plain, but they also pair beautifully with a dusting of freshly grated coconut mixed with a tiny pinch of salt to balance the sweetness.

> 

Kuih Kukus Tapai Nasi Borneo

 

Kuih kukus Tapai Nasi

50g Tapai Nasi

50g Tepung tarigu/gandum

10g Glycine

150cc air

Peram bertutup rapat 24 jam

Kukus 30 minit

Kembang dengan baik. Tidak perlu baking powder atau Eno.Rasa nya sedang manis tapi rasa tapai kurang. Masih ada tapi terlalu sedikit. Tidak macam yang aku pernah rasa, seperti masakan mama ku. Mungkin kurang gula, tapi itu tidak sehat.

Glucose ku naik dari 4.8 ka 5.1, selepas makan tapai nasi 150g saja. Mungkin keluar dari Ketosis sudah aku, apa lagi Boz ratio pun tidak lulus.

Kuih Kukus Tapai Nasi (juga dikenali sebagai Apam Tapai Nasi) merupakan kuih tradisional Borneo yang sangat istimewa kerana menggunakan nasi yang ditapai bersama ragi sebagai agen penaik semula jadi. Proses penapaian inilah yang memberikan aroma wangi yang unik, rasa manis-masam yang lembut, dan tekstur kuih yang sangat gebu selepas dikukus.

Resipi & Sukatan Tepat

Untuk mendapatkan hasil apam yang mekar dan lembut, berikut adalah sukatan standard yang biasa digunakan:

• Bahan Tapai Nasi: 2 cawan nasi sejuk + 1/2 biji ragi tapai (dihancurkan halus).
• Bahan Adunan Apam: 1 cawan tapai nasi + 3 cawan tepung beras + 1 cawan gula pasir + 2 cawan air + 1 sudu teh Eno (atau yis segera untuk pilihan tapai ekspres).

Mungkin berdasarkan resepi ini tapi cara mama ku masak lain. 

Di buat di talam macam kuih lapis saja. Tepung tarigu/gandum., 

---

Traditional **Apam Tapai Nasi** gets its soft, airy, and springy texture from a combination of fine rice flour (*tepung beras*) and the natural yeast in fermented rice. Unlike recipes using wheat flour, rice flour yields that classic light, web-like crumb structure.

### Ingredients

 * **Fermented Base:**

   * **1 cup (150g)** *tapai nasi* (sweet, well-fermented rice)

   * **¾ cup (150g)** granulated sugar

   * **1 ½ cups (360ml)** water (or fresh coconut water)

 * **Dry Goods:**

   * **2 cups (250g)** rice flour (*tepung beras* — Cap Teratai or Elephant brand works best)

   * **1 packet (4.3g)** Eno Fruit Salt (plain/blue) *— for the final lift right before steaming*

 * **Salted Coconut Topping:**

   * **1 cup** freshly grated white coconut

   * **¼ tsp** fine salt

### Method

 1. Blend the liquid base

   5 minutes

   In a blender, combine the tapai nasi, sugar, and water. Blend on high until the rice grains are completely liquefied and smooth.

 2. Mix the batter

   5 minutes

   Sift the rice flour into a large mixing bowl. Pour in the blended tapai mixture and whisk continuously until a smooth, thin batter forms with zero lump pockets.

 3. Ferment the batter

   3 to 4 hours

   Cover the bowl with a clean kitchen towel or plastic wrap. Set it in a warm spot for 3 to 4 hours. You will know it is ready when the batter doubles slightly and the surface is covered in fine, frothy micro-bubbles.

 4. Prep the steamer and molds

   5 minutes

   Bring your steamer water to a rapid, rolling boil over high heat. Lightly grease mini silicone or plastic apam molds with a drop of cooking oil. Steam the grated coconut with salt for 5 minutes separately so it stays fresh longer.

 5. Activate with Eno

   Right before steaming

   Sprinkle the Eno fruit salt into the fermented batter and gently stir. The batter will instantly foam up and increase in volume. Immediately pour the batter into your molds, filling them about ¾ full.

 6. Steam on high heat

   12 to 15 minutes

   Place the filled molds into the steamer basket. Wrap the steamer lid with a cloth towel to prevent water drops from falling onto the cakes. Steam on high heat for 12 to 15 minutes. Allow them to cool for 5 minutes before unmolding and serving with the salted coconut.

> **Baking Pro-Tips:**

>  * **Why Eno?** Traditional fermentation gives the taste, but adding a packet of Eno right before steaming gives the batter an instant carbonation boost—guaranteeing that signature "flower split" (*apam mekar*) top.

>  * **Checking ferment readiness:** If your kitchen is cool, fermentation might take up to 5 hours. Look for a yeasty, sour-sweet aroma and visible bubbling before moving to the steaming step.

> 

Kuih Kusui Sabah

Cubaan pertama. Kuih sehat dan paling senang. Air kapur/limestone/calcum hydroxide buat nixtamalization. Juga rendah GI. Bukan macam Kasui, Kosui, Konsui Malaya yang menggunakan baking powder/sodium carbonate.

The Sciene of Nixtamalization: Why Real Corn Tortillas Start With Lime https://www.vttortillaco.com/blog/the-science-of-nixtamalization?srsltid=AfmBOop9aSKciybSOB1PgeQV9fjpUiSzZ1KTExbq6TWkmd76l6JCZCG3

Kuih kusui Sabah. 

Air 150cc

Gula merah 30g

Glycine 20g

tepung tarigu/gandum 95g. 

Air kapur pekat 5g. 

kukus selama 30 minit.

Formulanya:

air = tepung + pemanis

kapur = 2g, 2% tepung

tapi sebab cair, aku taruh 3 kali lebih. 

Baunya macam kusui laj. Rasa nya terlalu manis pula. Warna pun putih. Perlu pakai gula melaka yang gelap warna dan kurang manis. ll

 https://youtu.be/Xwicl7ejm0Q?si=i8v7hkKSLJAznXW9

https://youtu.be/Xwicl7ejm0Q?si=cnopH3NLPp48aZct

Resepi orang Sabah tapi terikut cara orang Malaya, yang di panggil Kaswi sebab di campur tepung ubi yang jarang di gunakan di Sabah. Paling pun tepung kanji.

Cara masak di talam lah yang selalu di buat. Tepung ubi atau kanji lebih mahal jadi buat apa guna kalau kapur sudah cukup. 

I need to look up the specific ratio for nixtamalization with wheat flour, as the traditional nixtamalization process is typically used for corn (maize), not wheat. Let me search for this

I need to be upfront with you: nixtamalization is traditionally done with whole corn kernels (maize), not wheat flour. The process involves cooking and steeping whole grains in an alkaline solution to soften hulls, release nutrients, and create a workable dough (masa). Wheat flour is already milled and processed, so the traditional nixtamalization process doesn't directly apply.

However, there is research and experimentation on nixtamalizing whole wheat grains (not flour). Let me share what I found:

Aku tanya Kimi tentang sukatan yang betul untuk Nixtamalization. Perlu lebih kapur, 2 kali ganda dari jagung. 5g kapur untuk 100g.

Tapi ini untuk biji gandum tapi sukatan tetap sama sebab kimia nya sama.

Aku tahu prosess ini sebab tauhu/bean curd pun pakai kapur.

Kasui dan Kosoi, Konsoi Malaya dan China guna sodium carbonate atau alkaline water. Di Sabah tidak. Kuih jadi kental dan tidak perlu lain tepung, macam kuih orang Malaya. Rasa Kusui ini pahit dan ada rasa sabun, tapi ini yang aku suka. Rupanya lagi sehat.

Untul sukatan, guna experimen Nordik.

Nixtamalization Ratios: What the Research Says

For Corn (The Traditional Standard)

The established ratio for corn nixtamalization is:

Ingredient Ratio

Calcium hydroxide (Ca(OH)₂) 0.5–1.5% by weight of corn

Water 150–300% by weight of corn

So for 100g of corn, you need:

- 0.5–1.5g calcium hydroxide

- 150–300ml water

Most traditional recipes use 1% (1g per 100g corn) as a safe, effective standard. 

A more specific traditional ratio is:

- 1.5g lime : 100g corn : 300g water 

---

For Whole Wheat Grains (Experimental)

The Nordic Food Lab experimented with nixtamalizing whole Øland wheat grains and used:

Ingredient Amount

Whole wheat grains 100g

Water 500g

Calcium hydroxide 5g (5%)

Salt 5g

This is a much higher concentration (5%) than corn, because wheat has a different structure — the bran is tougher and the grain is smaller. They cooked for 45 minutes and steeped for 6 hours. 

---

The Problem with Wheat Flour

Issue Explanation

Already milled The hull (bran) is already separated; no pericarp to soften

Starch is exposed Alkali will react directly with starch, causing excessive gelatinization

No "nixtamal" to grind You can't make masa from flour — it's already flour

Texture problems Alkaline-treated flour becomes gummy, soapy, or unpleasant

---

What You Might Actually Want to Do

If your goal is to treat wheat flour with calcium hydroxide for a specific purpose, here are the realistic options:

Option 1: Use It Like Baking Soda (Small Amounts)

Some traditional breads (like pretzels, bagels, or ramen noodles) use alkaline agents to:

- Improve texture (chewiness)

- Enhance browning (Maillard reaction)

- Develop flavor

For 100g wheat flour, a typical alkaline treatment would be:

Purpose Calcium Hydroxide Amount

Mild alkalinity (slight texture change) 0.3–0.5g

Moderate alkalinity (noticeable chewiness) 0.5–1.0g

Strong alkalinity (ramen noodle style) 1.0–2.0g

> Note: This is NOT nixtamalization — it's simply adding an alkaline agent to dough. Most recipes actually use baking soda (sodium bicarbonate) or kansui (potassium carbonate + sodium carbonate) instead of calcium hydroxide for this purpose.

Option 2: Nixtamalize Whole Wheat Grains First

If you want true nixtamalization with wheat:

1. Start with whole wheat berries (not flour)

2. Use 5g calcium hydroxide per 100g wheat (based on the Nordic Food Lab experiment)

3. Cook for 45 minutes, steep for 6+ hours

4. Wash thoroughly

5. Grind into a dough/masa

Option 3: Buy Pre-Nixtamalized Flour

For corn, this is called masa harina. For wheat, there's no commercial equivalent because wheat isn't traditionally nixtamalized.

---

Safety Warning

Concern Details

Too much calcium hydroxide Makes food bitter, soapy, and potentially harmful to digestion

Food-grade only Use "pickling lime" or "cal" — never industrial/agricultural lime

pH matters Nixtamalization typically reaches pH 11–12; this is safe when properly washed

---

Bottom Line

What You Asked The Reality

Nixtamalize 100g wheat flour with calcium hydroxide Not traditionally done — flour is already processed

If you want to add calcium hydroxide to wheat flour dough 0.5–1g per 100g flour for texture/flavor (not true nixtamalization)

If you want to nixtamalize whole wheat grains 5g calcium hydroxide per 100g wheat (experimental, based on Nordic Food Lab)

---

Could you clarify what you're trying to achieve? Are you looking to:

1. Make a chewy wheat-based dough (like ramen or pretzels)?

2. Experiment with nixtamalized whole wheat for tortillas?

3. Add calcium to your diet through fortified flour?

That would help me give you a more precise answer.

GEMINI ON REDUCING GLYCEMIC INDEX

When discussing carbohydrates and the **Glycemic Index (GI)**, food chemistry reveals a fascinating interaction between calcium salts and carbohydrate structure.

In soybeans and unsweetened soy milk, digestible carbohydrates (starches and simple sugars) are naturally very low. Most of the carbohydrates present are dietary fiber and prebiotic oligosaccharides (such as raffinose and stachyose). Because of this, unsweetened soy milk naturally has an extremely low GI—typically between 15 and 30.

However, the short answer to your question is **yes: both calcium sulfate (\text{CaSO}_4) and calcium hydroxide (\text{Ca(OH)}_2) can reduce the glycemic index of carbohydrate foods**, though they do so through slightly different mechanisms.

## How Calcium Reduces the Glycemic Index

When calcium salts are added to carbohydrate-rich foods or soy liquids, calcium ions (\text{Ca}^{2+}) interact directly with the molecular structure of carbohydrates and proteins:

### 1. Formation of Resistant Starch

Divalent calcium ions (\text{Ca}^{2+}) form ionic bridges with amylose and amylopectin (starch molecules). This cross-linking promotes starch retrogradation, converting easily digestible starch into **resistant starch**. Resistant starch behaves like dietary fiber—it resists breakdown in the small intestine, leading to a much smaller spike in blood glucose levels.

### 2. Enzyme Barrier & Slowed Digestion

The calcium-bound matrix acts as a physical barrier. Digestive enzymes, such as \alpha-amylase, have a harder time reaching and cleaving the carbohydrate bonds. This delays glucose absorption into the bloodstream, effectively lowering the food's GI.

### 3. Solid Matrix & Gastric Emptying

In soy milk, calcium sulfate causes proteins and remaining complex carbohydrates to gel into a solid matrix (curd or tofu). Solid food matrices take longer to leave the stomach (slower gastric emptying) than liquid soy milk, which further flattens any post-meal blood sugar curve—especially if the soy milk has added sweeteners.

## Calcium Sulfate (\text{CaSO}_4) vs. Calcium Hydroxide (\text{Ca(OH)}_2)

While both compounds deliver calcium ions (\text{Ca}^{2+}), their chemical environments alter how strongly they affect glycemic response:

### Calcium Hydroxide (\text{Ca(OH)}_2) — *Slaked Lime*

 * **Primary Use:** Famous for **nixtamalization** (the traditional Mesoamerican process of soaking corn/maize in an alkaline calcium hydroxide solution).

 * **Impact on GI:** Highly significant. The strong alkalinity (\text{pH}) combined with calcium ions partially hydrolyzes starches and cell wall pectins while simultaneously forming insoluble calcium-starch complexes.

 * **Result:** Corn processed with calcium hydroxide (like traditional masa flour for tortillas) has a **markedly lower glycemic index** and higher resistant starch content than untreated corn flour.

### Calcium Sulfate (\text{CaSO}_4) — *Gypsum*

 * **Primary Use:** Traditional tofu and *taufu fa* coagulant.

 * **Impact on GI:** Gypsum is \text{pH}-neutral. It does not chemically break down starch granules the way alkaline lime does. Instead, its primary mechanism for lowering GI is through **protein cross-linking and physical entrapment**.

 * **Result:** In high-starch grains or sweetened soy desserts, gypsum cross-links residual pectins and proteins, creating a structured curd that slows down digestion and glucose release.

## Comparison Summary

| Parameter | Unsweetened Soy Milk Baseline | Starch Treated with Calcium Hydroxide \text{Ca(OH)}_2 | Starch/Soy Treated with Calcium Sulfate \text{CaSO}_4 |

|---|---|---|---|

| **Carbohydrate Type** | Mostly dietary fiber & oligosaccharides | High starch (amylose & amylopectin) | Minimal starch in soy; starch/fiber in fortified grains |

| **Primary Mechanism** | Naturally low digestible carbs | Alkaline breakdown + calcium-starch complexes | Protein-carbohydrate gel network formation |

| **Effect on GI** | Inherently Low (GI ~ 15–30) | **Significantly Reduced** (creates high resistant starch) | **Moderately Reduced** (slows gastric emptying & enzyme access) |

> **Key Takeaway:** If you are consuming plain soy milk, its GI is already exceptionally low. However, when calcium salts—especially calcium hydroxide in starchy foods or calcium sulfate in curdled soy matrices—are present, they help slow down starch breakdown, increase resistant starch, and keep blood glucose levels far more stable.

> 

Tart Bakul Sabah

 I don't have a picture of this tart but it looks like the picture below. But Tart Nenas Sabah is much better. There is more pineable jam because the edges are flat so the tart is full of the jam. The strings and edges are clipped to make them wavy but thin, and then painted with egg yolk with more surface area because of the clipping.

Santalia

Santalia is a type of Coconut Jam. Surprisingly, it is not mentioned in the Wikipedia entry. It is close to the Filipino matamís. Santalia is kaya without egg so it should be simpler.

Based on this picture, it is different from our Santalia in being lighter. Santalia is almost black. And in Sabah, it is usual to add durian. Tausug in Sabah and Philippines may share the same name of Santalia but not sure of their way of cooking.

https://en.m.wikipedia.org/wiki/Coconut_jam

The Matamis recepi below uses brown sugar so is darker and looks like Sanatalia.

https://youtu.be/0vmRSQn6ps4