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


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

Using Bubod To Make Fruit Wines

Can I use bubod for fruit wine making? Hmm… Lets do some analysis.

Here is a simple tapuy making procedure.

1) Boil balatinaw (a variety of red rice) in a large wok until cooked.
2) Cool and arrange in a wooven bamboo tray, bilao.
3) Sprinkle with powdered bubod. Cover with fresh banana leaves and store for three days or until mold growth is observed.
4) Transfer it to earthen jar. Cover. Store for 20 days.
5) Harvest the liquid as tapuy and the fermented rice as lepeg.

The bubod was invented by our ancestors for the sole purpose of making wine out of rice. Perhaps the discovery was accidental. Original tapuy are made of balatinaw red rice. Due to scarcity of this red rice, a short gluntenous rice  is widely used as replacement.

Tapuy making is a two process fermentation. First is the conversion of complex carbohydrates to simple sugars. It is carried out by the mold koji or Aspergillus oryzae. The next step is fermentation of sugar to alcohol. The responsible microorganism for this second step is yeast of Saccharomyces species.

The procedure above directed to add powdered bubod to freshly cooked rice – the first fermentation stage which needs Aspergillus oryzae. No direction to add yeast culture in second stage – storing in earthen jar for 20 days. From this, we can assume that both Aspergillus and Saccharomyces are present in bubod.

Then, bubod can be used in fruit wine making. The yeast will be active while the mold will become dormant. The conditions of wine making is not favorable for mold growth.

Update : Making My Own Bubod [For Tapuy Making]

I never know how long I have stored my two pieces of bubod. It is the starter for tapuy making. Probably a mixture of several microorganisms for lactic acid and alcohol fermentation. Charming Christy gave it to us, to me and to Bong. I grabbed them both though.

I want to make some tapuy. I want to use the bread-like wine starter. However, Chisty lives in Mindoro. Getting there is a hassle and very costly. Making my own starter would be a wise idea.

I went to plaza and bought 1/4 kg of giniling na bigas. I only needed 100 grams but the seller have pre-packed ground rice, 1/4 kg for 30 pesos each. I set aside the unused material for our toddler’s rice milk.

I gathered 0.5 gram fresh ginger then chopped it thinly. I never sure what its real purpose, it might be to prevent the growth of invading microorganisms.

All materials set. I pound the three grams of bubod and mixed it thoroughly with other two ingredients. Then added water gradually until I formed the dough. I molded it like the shape of palutang and placed in a tray lined with paper.

making bubod ingredients

mixing bubod dough

fresh bubod on trays

I needed to wait 24 hours before drying.

update as of july 16, 2011

The 24 hours period have passed. I will start drying tomorrow. I have no oven so I will use the roof drying method.

update as of july 18, 2011

I think my first experiment was a failure. I repeated it from the start.

update as of july 19, 2011

This is the picture of my first attempt. It has a brown and black filamentous mold.

trying to make bubod

I tried searching for picture of koji – a material used for making sake or rice wine. The mold growth is similar to koji as shown in sake-world. Then my mistake was,” I never dried it immediately after the 24 hours of incubation. The extension period allowed the mold to grow to filamentous form.

update as of july 21, 2011

I said before that I have no oven and must resort to roof drying. Our house second flour has no roof yet. Staying day during day time is not comfortable, very hot. I covered the tray with clean piece of cloth and place it just beneath the steel roof. I leaved it there for two days.

Now I have more bubod to try making tapuy.  These are the result of second trial.

freshly made bubod