Toddy (Palm Wine)
南国ケララの天然酵母！パンをフワフワにする酸っぱくて甘いヤシの涙
Description
Alcoholic beverage naturally fermenting coconut sap. Not just drunk, but prized in South India/Goa as 'natural yeast liquid' to puff rice flour bread (Appam/Sanna) dough.
Classification: For Maniacs,Fermented Liquid,Bread Making
Shops selling Toddy (Palm Wine)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Palm sap(Naturally fermented)
Instructions
- Add a little 'Toddy (palm wine)' instead of dry yeast to Appam (Kerala crepe) batter mixing rice flour and coconut milk.
- Leave in a warm place overnight to naturally ferment.
- Toddy's strong fermentation power bubbles the batter, completing premium fluffy bread accompanying a unique 'sourness and sweet alcohol aroma' when baked.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Dry yeast and a little sugar (as sub for fermentation power)
Pairing
Appam (Rice crepe), Sanna (Goan steamed bread), Seafood curries
Trivia
[Hardcore] Freshly collected unfermented sweet sap is 'Neera', but just leaving it for hours naturally ferments it via airborne yeast into 'Toddy'. Modern restaurants use highly stable dry yeast, but Kerala homes/established shops insist 'it's not real Appam unless fermented with Toddy'.
Eating tips & etiquette
[Unique Usage] Use Toddy that over-fermented and became too sour instead of vinegar for pork marinades (Pork Vindaloo), granting intense tropical richness to the meat!
Allergen
None