Budbud Kabog Recipe
Indulge in the rich, authentic flavors of the Philippines with this Budbud Kabog recipe, a traditional delicacy made from kabog, or millet seeds, wrapped in aromatic banana leaves. This gluten-free treat combines velvety coconut milk, sweetened condensed milk (optional for an extra indulgent touch), and a hint of salt to create a creamy, lightly sweetened filling. The unique preparation process involves steaming the banana leaf-wrapped rolls, which not only enhances the earthy, nutty flavor of the kabog but also infuses the dessert with the natural fragrance of the leaves. Perfect as a snack or a festive offering, Budbud Kabog is an irresistible Filipino classic that marries rich tradition with simple, wholesome ingredients. Serve warm or at room temperature for a taste of the tropics bursting with texture and flavor.
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Recipe Information
Ingredients
- 2 cups Kabog (millet seeds)
- 2 cups Coconut milk
- 1 cup White sugar
- 1.5 cups Water
- 0.5 cup Sweetened condensed milk (optional, for added sweetness)
- 10 whole leaves Banana leaves (clean and softened by briefly passing over fire)
- 0.25 teaspoon Salt
- 1 bundle String (for tying)
Instructions
Rinse the kabog (millet seeds) thoroughly under running water until the water runs clear. Drain and set aside.
In a large pot or deep saucepan, combine the coconut milk, water, and salt. Stir well to incorporate the salt evenly.
Place the pot over medium heat and bring the liquid to a gentle boil.
Reduce the heat to low and add the millet seeds to the pot, stirring constantly to prevent clumping.
Cook the mixture for about 10–12 minutes, stirring frequently, until the millet seeds are partially cooked and the mixture starts to thicken.
Add the sugar to the pot and continue stirring until it is fully dissolved. If using sweetened condensed milk, add this as well for enhanced sweetness and creaminess.
Cook for another 10–15 minutes, stirring occasionally, until the millet mixture reaches a thick and sticky consistency. Remove the pot from heat and allow the mixture to cool slightly.
Prepare the banana leaves by briefly passing them over an open flame or heating them to make them pliable. Cut the leaves into rectangular pieces (about 8x10 inches each).
Scoop about 2–3 tablespoons of the millet mixture onto the center of each banana leaf. Roll the leaf tightly to form a cylindrical shape, folding in the ends to secure the filling. Tie each roll with a piece of string to hold it in place.
Arrange the wrapped budbud kabog rolls in a steamer. Steam them over high heat for 35–40 minutes until fully cooked and infused with the aroma of banana leaves.
Carefully remove the budbud kabog from the steamer and let them cool slightly before serving. Enjoy this delightful treat warm or at room temperature!
Nutrition Facts
Calories |
3215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 668.8 g | 243% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 324.0 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 2799 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
