Budbud kabog is a suman made from millet (kabog) cooked in coconut milk and sugar, wrapped in banana leaves and steamed. It comes from Negros Oriental, where it is eaten for breakfast with sikwate and ripe mango.
2 hours · Serves 8
Ingredients for Budbud Kabog
2 cups millet (kabog)
3 cups coconut milk
1 cup white or brown sugar
1/2 teaspoon salt
Banana leaves, wilted over a flame and cut into 20 x 25 cm pieces
Kitchen string
How to cook Budbud Kabog
1.Wash the millet in a few changes of water, drain and soak in fresh water for 30 minutes. Drain well.
2.Bring the coconut milk, sugar and salt to a simmer in a heavy pot. Add the millet.
3.Cook over low heat, stirring constantly, for 20 to 25 minutes until the liquid is absorbed and the mixture is thick and sticky. Let it cool for 10 minutes so you can handle it.
4.Spoon about 3 tablespoons onto a banana leaf, roll it into a log and fold in the ends. Tie the logs in pairs with string.
5.Steam for 40 to 45 minutes.
6.Serve warm or at room temperature with sikwate and ripe mango.
