Sunday, September 29, 2013

Food: Beverage - How to make Bubod (Wine Yeast)

Bubod is the main ingredient of the traditional cordilleran beverage or alcoholic drink like the rice wine. It is a white to brown oval disc-shape hardened starch powder that contain the fermenter – the yeast.

Ingredients and materials:

1 kl of kintuman (a violet red rice of the Cordillera) or any sticky rice.

7-10 pieces of 5-inch tall ‘ung-gwad’ herb, i forgot its english name (whole plant) or you may use the aniseed plant or any other edible herbal plant that have the yeast.

1/2 cup of sliced ginger

1 liter of water

Mixing container for the ingredients

Clean glass container

Grain grinder

Wide baking pan

Procedures

1. Pulverize the rice using the grain grinder, then put the powdered rice into the container.
2. Crush the plants and the ginger with the grinder to break them into small pieces, spare the juice too.
3. Put the crushed plants and the juice into the container and add water then mix all the ingredients until it became a sticky paste.
4. With your plams, take a handful of the paste and form an oval disc shape or ball and place it on the clean pan. Repeat the step until finished with the paste.
5. Dry under the sun to harden the soft wet bubod balls before keeping them in a closed container for future use.

Bubod discs and pellets for sale
Bubod crumbs and balls courtesy of DOST, Philippines

16 comments:

  1. Replies
    1. :D nop..im sorry, but if you know someone who is around baguio or nearby places then you can ask him/her to buy some and send them to you :)

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  2. can you post the picture of the herb "ung-gwad"?

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    1. In the wiki article it's listed as nguad(one of the Philippine dialects) and is native to the Americas: https://en.wikipedia.org/wiki/Bidens_pilosa

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  3. I am wondering the same as John. A picture would be appreciated to identify. Thanks.

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  4. My grandmother in Ilocos used to be an expert..I know how makeit.. Actually i made the left over from new year's eve and I am enjoying it now. You forgot to include the wine 😀 or arak. It is hard to bring that "bubod" to US because of the texture. The TSA though it's a shabu.

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    Replies
    1. Can you pls send me your recipe for bubod? Can you make this overseas

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    2. Hi. I am a researcher and would like to explore on the different ingredients for bubod. Can you help me with some of the details?

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  5. my grandma bought this thing bubod early this morning... i assumed it's a cookie. I took a bite and was surprised by how odd it tasted. I asked her and she told me that it is bubod and it is used to make rice wine. Next time, I'm not going to assume that all food in the table is edible.

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    1. Good day, I'm a researcher and am looking for a producer of tapuy as part of my study on local wines and liquor. Do you or your relative know of some where I can go and observe the process and interview the tapuy makers. Thanks.

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  6. Replies
    1. Usually you can buy bubod, in Mt province, Benguet or here in Baguio

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