Budbud Kabog (Millet Suman)

Traditional Visayan budbud made with kabog (millet) cooked in sweet coconut milk. — Yield about 12–16 rolls · Prep 20m · Cook 40–50m

Ingredients

• 2 cups kabog (millet), rinsed
• 6 cups coconut milk
• 3/4–1 cup sugar
• 2 teaspoons salt
• Banana leaves, for wrapping
• Ripe mango or hot chocolate, for serving

Method

1. In a pot, combine coconut milk, sugar, and salt and bring to a gentle simmer, stirring to dissolve the sugar.
2. Add the rinsed millet and cook over low to medium-low heat, stirring occasionally, until the grains swell and the mixture is thick but still slightly moist.
3. Cool the mixture just until it can be handled.
4. Spoon portions of the millet mixture onto banana leaves and roll into tight logs, folding the ends and tying if desired.
5. Steam the wrapped budbud 30–40 minutes until fully cooked and fragrant.
6. Serve warm with ripe mango or alongside hot chocolate.

Kitchen note

Kabog cooks faster than glutinous rice, so watch the pot and stir often to prevent sticking