Budbud kabog is another kind of suman. It is made of millets instead of the usual glutinous rice.
What are millets?
The millets are a group of small-seeded variety of grains. Its protein content is very similar to wheat. Millets and wheat provide about 11% protein by its weight.
Millets are also rich in vitamins B, B6, niacin, folic acid, calcium, iron, potassium, magnesium and zinc. It does not contain gluten and is suited for flatbreads. It is an appropriate food for those who have celiac disease and other forms of allergies or intolerance of wheat since millets are not closely related to wheat. It should not be probably consumed in great quantities for those suffering with thyroid disease.
What is budbud?
Budbud is a glutinous rice cake wrapped in banana leaves. There are different kinds of budbud. The regular one is made of glutinous rice cooked in coconut milk, sugar and ginger. Some budbud is made of glutinous rice with cocoa or chocolate (like the chocolate moron of Leyte: ). And, there are a lot of flavored budbuds. You can eat it for your breakfast or afternoon snacks.
The difference of "budbud kabog" from the once mention earlier is that, it is made out of millets (instead of glutinous rice), coconut milk and sugar.
Budbud kabog is known as "millet and sweet coconut milk rolls" in English. It is the most common type of budbud.
You can trace its heritage to Dumaguete City, the "city of gentle people", and it now enjoyed mostly by those in the Central Visayas and most parts of the Philippines.
Here's a different way to make budbud.
Budbud Kabog Recipe from www.food.com
Preparation takes you around 2 hours of your time while 1 hour for the cooking time.
ï‚§ 3 mature fresh coconut, grated
ï‚§ warm water, for extracting
ï‚§ water, for washing millet and for steaming
ï‚§ 2 cups millet
ï‚§ banana leaves, for wrapping
ï‚§ 3/4 cup sugar
ï‚§ 2 teaspoons salt
1. Grate two of the mature coconuts to get the meat and add 2 cups of warm water to the meat. Extract the mild manually and pass through a piece of cheesecloth. After the first extraction, add another 2 cups of warm water to the grated coconut meat and extract again.
2. Repeat the process until you have 6 cups or more of coconut milk. You can mix the first and second pressings together but set the third pressings aside in case you'll need it in the latter part of the cooking.
3. Wash the millet in two changes of water. Drain and set aside. If using fresh banana leaves, cut off the mid ribs and run each half of the leaf over fire to wilt the leaves and make them pliable for wrapping. Tear leaves into 6 inches in width until you have about 100 pieces. Do not use leaves which have tears in the center. Set these aside and cut them into tiny strips to use for tying up the budbud in pairs.
4. Using coconut meat from where you extracted the milk, wipe each piece of banana leaf so that the leaf wrapper is clean and oiled from the residue of the coconut meat.
5. Add salt to 6 cups of the coconut milk and bring to boil, stirring occasionally. This process will thicken the milk. Once it starts to slow boil, add the washed millet. Stir constantly until the millet starts to cook, making sure that the mixture doesn't stick to the bottom of the pan to form a crust. It has come to boil when you see bubbles of steam coming out from the mixture like a slowly erupting volcano.
6. Add sugar and salt and mix well. The color will become a darker yellow. Continue stirring constantly until cooked, about 30 more minutes. The suman is already cooked and can be eaten. Set aside for wrapping.
Wrapping and final cooking stage:
7. Put a heaping tablespoon of the cooked millet onto the center of a cut piece of wilted banana leaf. Gently form the millet into a 5-inch log with a diameter of 1 inch. You can do this by rolling the mixture in the banana leaf without having to touch the millet mixture. Once you have the rolled mixture into shape, tighten the roll and fold one end and then the other. Do this until you have finished all the millet.
8. Put two pieces of suman together with the flaps facing each other. Tie both ends with the cut-up leaf string. Repeat with remaining pieces.
9. Place all the paired suman in a steamer with enough water to steam the suman for an hour. The suman should be steamed from the very start when you put the water in the steamer. The suman is ready when the color of the leaf changes from light green to dark green. Minimum time is one hour of steaming. The traditional way of eating this suman is with mango and hot chocolate.
Do you have a simpler and better way of preparing budbud kabog or would you like to share the recipes of your favorite delicacies? Post your recipes here in the FOOD section of www.choosephils.com