Bubod from the Philippines is a starter powder used to prepare basi (sugarcane wine) and other
fermented products.
Powdered rice is mixed with ginger and then rolled out into
discs, which are then coated with old bubod and placed in bamboo baskets. They are left to ferment at room temperature for up to 2 days, and then sun dried to about 14% moisture.
To produce Basi, Bubod is used to prepare an activated starter, called binubudan.
