Local name
Nam-dtaan-mao |
Ingredients
Sap of the flower spathe of the palmyra palm:
Borassus flabellifer (Dtaan)
or coconut palm:
Cocos nucifera (Ma-prao) |
Fish normally used:
|
| Fermentation: |
More than one week to ferment and one week to mature |
| Storage life: |
Up to one week |
| Production: |
In the home, but it is now rare as it is illegal to make alcoholic drinks in the home. There is no industrial production. |
| Properties: |
A little cloudy, with a sweet and bitter taste. |
Microorganisms
Saccharomyces cerevisiae
|
| Method |
 |
1. Select a suitable flower spathe and slice off the stem 10-15 cm from the tip.
2. Collect the sap in a bamboo tube or tin can. To censure regular flow of sap a thin slice is removed from the cut end daily.
3. Pour the sap into an earthenware jar about 5-10 litres capacity. Add a small bundle of split wood of Ma-gleua tree (Diosyros mollis). Small pieces, about 3" long, of split wood are grilled over charcoal until they start to char. About 10 pieces are bound into a bundle and added to the sap when cool. Leave the sap for one or two weeks to ferment.
4. Fermentation is complete when the toddy has a sweet and a little bitter taste. The yeast growth on the top of the toddy can be lifted off and used to start another batch. |
| Consumption |
| Use a bamboo tube to drink the wine from the bottom of the jar, without disturbing the yeast. |
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