I’ve been delinquent from reading your posts then heard what was happening on this blog so I was intrigued. A good friend of ours, who enjoys food, came over for dinner and gave us a basket of budbud kabog (with sauce and all) and they were so delicious!!! Exquisite!!! They were from his trip to Cebu. Wow! This is one Filipino kakanin we should re-live because it is more refined than suman and the stuff just arouses the palette and it’s the perfect way to start the day.

Glad to be back.

I am originally from Placer, Surigao del Norte, moved to Tago,
Surigao del Sur in 1943. I tasted the best “budbud dawa” in
Placer and they were dark not yellow. Since then I have never
eaten it until I was at Cebu International Airport last year
where I gobbled up a dozen. Luckily, no diarrhea nor bellyache. The budbud dawa or kabug in Cebu was a dark green
or almost black with a tinge of green and yellow. My wife who
was with me tasted it for the first time and liked it.

Yesterday afternoon while at a Korean grocery in St. Louis,
Missouri, USA I got so excited to see two kinds of Dawa or
Millet seeds, the dark green or almost black was called
glutinous millet and the yellow one non-glutinous. That is
is similar to the sweet rice or malagkit (glutinous) and the
plain rice for cooking (non-glutinous).

Now that I have an unlimited source of millet sides of two
kinds, I want my wife to try and make budbud kabug or budbud
dawa.

To anyone out there who has a good recipe, please send it to
me ASAP. This will be for purely personal consumption by the
Maminta clan of 25 people. I shall forever be indebted to you. Thank you very much.