Binubudan (Traditional Filipino Fermented Sweet Rice)
Binubudan, the cherished fermented rice delicacy from Northern Luzon, is a fascinating example of natural culinary transformation. Also known as Binuburan in Pangasinan, this dish is made by fermenting cooked glutinous rice with traditional rice yeast (bubod), which converts the starches into natural sugars, creating a sweet, porridge-like dessert with a distinctive pearly white appearance and subtle fermented aroma. This deceptively simple recipe not only serves as a beloved dessert but also forms the foundation for Tapuy, the traditional Filipino rice wine, when fermentation is extended – making it a versatile cornerstone of Filipino fermentation craft that requires just three ingredients yet embodies generations of cultural wisdom.
Equipment
- Rice cooker or pot with lid (for cooking the glutinous rice)
- Pestle and mortar (for grinding rice yeast)
- Glass or food-grade plastic container (for fermentation)
- Breathable cloth and rubber band (for covering)
- Wooden spoon (for mixing)
- Measuring cups and spoons (Panukat)
- Clean mixing bowl
- Sterilized jars (for storage)
Ingredients
- 500 g glutinous rice malagkit na bigas
- 1 rice yeast ball bubod, about 10-15g
- Water as needed
Instructions
- First, thoroughly rinse 500g of glutinous rice and soak it in clean water for 4-5 hours or overnight at room temperature. Once soaked, drain the rice completely. Cook the rice either in a rice cooker or steam it in a pot with just enough water to cover the rice for 30-40 minutes until fully cooked. Let the cooked rice cool until it's warm to touch – you should be able to hold your finger in it comfortably without burning.
- While the rice is cooling, boil some water and let it cool completely. Take your rice yeast ball (about 10-15g) and grind it into a fine powder using a pestle and mortar. Transfer your warm rice to a clean mixing bowl and mash it with a wooden spoon. Add about half a cup of the cooled boiled water to the rice and sprinkle the ground yeast powder evenly over it. Mix everything thoroughly until well combined.
- Transfer this mixture into a clean, sterilized glass jar or plastic container. Using your wooden spoon, make a small depression in the center of the rice – this will help you see when fermentation is happening. Cover the container with a breathable cloth (not an airtight lid) and secure it with a rubber band.
- Place the container in a warm, dry spot in your house, ideally where the temperature stays between 25-30°C (77-86°F). Let it ferment for 2-4 days, depending on your room temperature – warmer temperatures will speed up fermentation. You'll know it's ready when you see liquid gathering in the center depression and the rice has become very moist with a sweet flavor. It should have a thick porridge-like consistency.
- Once it reaches your desired sweetness, stir the mixture and transfer it to the refrigerator. It will keep for up to a month in the fridge, or you can freeze portions for up to three months. Remember, the longer you let it ferment, the more alcoholic it will become, eventually turning into Tapuy (rice wine). For the best sweet flavor, enjoy it while it's freshly fermented.
- If at any point you notice a sour taste or strong alcohol smell, it means the mixture has fermented too long or at too high a temperature. In this case, you can still use it for cooking rather than as a dessert.
Tips from Lola's Kitchen
- Always use sterilized equipment to prevent contamination
- The warmer the environment, the faster the fermentation
- Never use metal containers for fermentation
- Keep away from direct sunlight
- Success depends on maintaining consistent temperature
- Fresh rice yeast balls work best
- If mixture seems dry during fermentation, add 1-2 tablespoons of cooled boiled water
Nutrition
Calories: 308kcalCarbohydrates: 68gProtein: 6gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 6mgPotassium: 64mgFiber: 2gCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!