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.
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.
The trial never went out well. The surface was getting white as it dries and the taste is nothing but a raw rice.
The picture below looks like a bread, seems similar to puto seko. I gonna eat it if someone will give it to me and tell me it is a puto seko. Good thing I know that it is bubod, used for making the popular rice wine tapuy.
One of our co-trainees is engaged in tapuy business. She is making tapuy as additional source of income, a home-based processing. My friend and I requested a sample of tapuy and bubod. Then, her husband brought a liter of tapuy and two pieces of bubod as requested. Their tapuy taste great, bottoms up in a couple of minutes. We are 39 trainees and more than 60 percent are boys – we drank the rice wine in haze.
On the other hand I was more interested on bubod. I can make my own rice wine if I can produce my own culture. She lives in Mindoro, producing rice wine but never know how to culture bubod. Starter culture are bought from Igorots of Pangasinan. Going to Pangasinan or Mindoro is such a hard task. I was very thankful for the two pieces of bubod.
I searched my very large library to find any procedure so I can reproduce the two pieces of bubod. There are several but similar methods. I chose this one because it is the most detailed.
1) Grind ordinary rice. You may use a coffee grinder, a Wiley mill, or any equivalent substitute equipment.
2) Mix old powdered bubod (3 g per 100 g rice) and ginger (0.5 g per 100 g rice). You may use crushed dried onwad (?) roots in water enough to make a dough.
3) Mix thoroughly and then mold into palm size patties, 20 cm thick.
4) Place the patties on a tray lined with cheese cloth and allow to stand in an open space for one day and then dry in oven at 35 ºC for one to two days.
5) Cool and place the bubod in a clean jar and store in refrigerator or in a dry place to avoid mold growth.
I am hoping that I can successfully reproduced bubod so I can make tapuy for myself. Selling tapuy is not in my priority but can be if the situation is favorable.
procedure for bubod starter making is courtesy of philrice