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<center>**“Food brings people together on many different levels. It’s a nourishment of the soul and body; it is true love.”
– Giada De Laurentiis**</center>

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Hello, everyone, and to all my foodies' friends, it's my first blog on Foodies Bee Hive Community. It's a pleasure meeting and being friends with you all. How are you today? I wish everyone safe and sound as we witness another blessed day. Today I will be showing you a simple homemade recipe for ***Budbud Pilit*** (in our local dialect) - a sticky rice cake snack or dessert wrapped with banana leaves.

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***Budbud*** (pronounce as bood-bood) while ***pilit*** (which means "to stick") is one variety of glutinous/sticky rice, it is very famous all over the Philippines, especially Visayas Region. In another area, they associated this with **Suman Malagkit**. It is a glutinous rice cake snack wrapped in banana leaves mixed with coconut milk. 

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In Visayas Region, there are different varieties of Budbud. A few to name are the budbud-pilit, budbud-kabog, and budbud-moron (pronounce as moo-rhon) with chocolate filling. These "budbuds" are showpieces from different localities. Like budbud-moron is very much famous in Samar/Leyte province, while the budbud-kabog started in Catmon, one of the towns in Northern, Cebu.

So much for that, because it's quite cold and gloomy, my mother thinks of food that will make everyone smile. So, she decided to make a homemade **Budbud Pilit**.

It's quite a hassle preparing this delicacy but my mother insisted to make one. So I'll show you how did she prepare this one. 

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**INGREDIENTS:**

📍2 kilo glutinous rice
📍4 pcs. matured coconut
📍1/2 kilo sugar
📍1 teaspoon salt
📍1/4 sliced ginger
📍Banana leaves cut into 8 x 6 inches (prepare as many leaves as enough for your budbud) 
📍Strips banana leaves (prepare as many as you can enough for your budbud) 

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**METHODS FOR MAKING THE BUDBUD PILIT:**
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🍥First, prepare the banana leaves. Pass them over the moderated fire flames for about 20 seconds, or until they are pliable. Then, cut it into 8 x 6 inches. Prepare as many leaves depending on how many kilos of glutinous rice you wish to cook. Clean the banana leaves using a wet cloth. Then, set aside. 

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🍥Next, prepare the coconut milk. In preparing this, my father will always be the sidekick of my mother. My father grated the 4 pcs. matured coconut. With the use of a simple machine made out of elongated wood for its bench and a metal grater attach to its forepart, it will separate the coconut flesh from the coconut shell.

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🍥To produce the coconut milk, my mother squeezed the grated coconut flesh until the milk will be produced.

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🍥Thoroughly wash the glutinous rice and soak it in water for 30 mins.

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🍥Combine the coconut milk, ginger, sugar, and salt in a large pot over medium heat. Stir until the sugar and salt are completely dissolved.

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🍥Slowly add the glutinous rice. Stir until it is evenly distributed. Reduce medium heat fire to low heat to avoid overcooking. Cover the large pot and let it cook until all liquids are gone.

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🍥Remove from the heat and set aside to cool slightly.

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🍥Scoop about 2 tablespoons or more, depending on the size you want into a banana leaf, then tightly roll the banana leaves around the rice to make a log shape. To seal, fold 1 1/2 inches of each end towards the middle.

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🍥Using the strips of banana leaf, slowly attach two pcs. of rolled sticky rice to each other then tie them together.

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🍥Arranged the rolled sticky rice into a cauldron. Pour about 1 inch of water into it. Then, place a layer of a banana leaf at the topmost part and cover it with the cover pot.

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🍥Cook for one hour over medium heat, or until the rice is fully cooked.

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🍥Remove the budbud pilit from the pot and wipe it with a clean cloth to remove any excess water then serve. 

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🍥**Budbud Pilit** serves best with hot chocolate early in the morning. Share and enjoy the food.

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Food has always been the best way to comfort someone. The Philippines has always been known for its delicious delicacies all over. One thing that foreign people love to visit also is the food.

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<center><sub>My parents enjoy the Homemade Budbud Pilit served with hot chocolate early in the morning</sub></center>

For Budbud Pilit, you can store them in the fridge for leftovers for up to 5 days until one week. Warm it using a microwave oven or steamer to serve it hot again. 

I hope you like our homemade recipe for Budbud Pilit. 

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**Thank you for reading and supporting my blog. That's all for today Hive friends. Enjoy. Happy cooking!**


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