A Remodeled Bubod/Rice Wine Starter, Rice Bread?

Whenever I am working in front of my desktop computer, I just can’t help but notice the fancy oval jar. A jar which contains bubod that I cultured several months ago. Am I able to make a good rice wine using it? Are the organisms still alive? Are the two pieces of bubod my good friend gave me gone to waste? I should have stored it inside our refrigerator.

bubod in fancy oval jar

Thanks! I indeed hid some in refrigerator.

I was not really concern about its viability. Instead, I am getting hungry every time I see it.  I feel like getting one and crack it between my teeth. The bubod look like small but extra thick cookies. The surface texture is slightly rough. The color is a mixture of dirty white to brown. It crumbles when cut or pressed. Characteristics that are similar to cookies.

I have never tasted it yet though. Things might not go well. It might cause me stomach pain. Bubod is a plain ground rice added with various microorganisms. The thing is meant to break down complex carbohydrates to simple forms then transform it to ethanol. It is not food. It is a processing aid for making rice wine.

What if I borrow the bubod making process? Omit the addition of old powdered bubod and add some sugar to taste?

I kneaded three parts powdered rice and two parts brown sugar. Then molded it to saucer like structure. I made it much thinner to hasten drying. The sun was barely shining for past few days. I might have a hard time drying these.

rice saucers

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The trial never went out well. The surface was getting white as it dries and the taste is nothing but a raw rice.

kneaded ground rice dried


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