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What Is Binurburan in English

Binurburan is a fermented rice dish popular in Northern Luzon. It is made by cooking rice then mixing it with rice yeast and allowing it to ferment for 2-4 days, until the rice is moist and juice accumulates. The fermented rice can be eaten as is or used to make rice wine called Tapuy with longer fermentation. The recipe provided shows how to make homemade binurburan using glutinous rice, rice yeast, and a fermentation process.

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695 views4 pages

What Is Binurburan in English

Binurburan is a fermented rice dish popular in Northern Luzon. It is made by cooking rice then mixing it with rice yeast and allowing it to ferment for 2-4 days, until the rice is moist and juice accumulates. The fermented rice can be eaten as is or used to make rice wine called Tapuy with longer fermentation. The recipe provided shows how to make homemade binurburan using glutinous rice, rice yeast, and a fermentation process.

Uploaded by

maribelhiquiana09
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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What is Binurburan?

Binurburan is the Ilocano name for the sweet


fermented rice known as Binurburan in Pangasinan.
It is a favorite dish in Northern Luzon.
In Pangasinan, they pressed this on “bigao” or bilao,
lined with banana leaves, then once more covered
with banana leaves. Don’t worry, you can make this
recipe even without the banana leaves. You may use
mason jars or sterilized jars
Did you know that, “Tapuy”, the rice-based wine from
Northern Luzon, is created using this recipe. You will
learn below how to make this into Tapuy with longer
fermentation.
Binurburan Recipe
(Homemade Fermented Rice)
INGREDIENTS:
 500g glutinous rice
 2 rice yeast ball for rice wine* (about 10-15g)
 Water, as needed
Buy it online stores like Lazada/Shopee/Amazon/Asian Chinese store

INSTRUCTIONS:
1. Preparation: In a glass bowl, soak the rice for 4-5 hours or overnight.
Drain.

2. Cook Rice as usual: Just add enough


water to just cover the rice. Same water
Ratio with water to just cover the rice. Same water ratio with rice. You
can use a rice cooker or cook it in a pot. Steam for about 30-40
minutes until rice is cooked through. Cover and leave rice to cool but
still warm to touch (just warm to touch but won’t kill the yeast).
3. Boil some water, leave to cool and set aside.

4. Ground or crush the rice yeast with


pestle and mortar to powder.
5. Put the warm rice in a clean mixing bowl,
mash with a wooden spoon. The rice will be very sticky and difficult to
stir. Sprinkle with boiled cooled water (about ½ cup, you can add a
little bit if needed) and add the grounded rice yeast. Loosen up rice
and thoroughly mix yeast into the rice.

6.

7. Fermentation Process: Pour rice


mixture into a Sterilized clean glass jar or plastic container. The
container should be covered with a breathable cloth and tightened
with a rubber band.

8. Make a slope/hole in the center of the


rice, this will give you indication when rice has fermented and juice is
appearing in the hole.
9. Leave in the warmest, clean dry place
in your house (or next to a radiator if you’re in other winter country).
Check the rice after 2 days, while some suggest 4 days (it will depend
on your location much longer up to week if you’re in another country or
room temperature is cooler)

10. How to Know if it’s Ready for Serving?


The rice is good for serving when it has gotten extremely moist and
juice has accumulated on the bottom or around the container. Another
sign is that juice began to gather in the previously formed middle
hole. The rice should have a thick porridge-like consistency and a
sweet flavor.

11. Over Fermentation Hint: Something is wrong if it tastes sour or


overly alcoholic, possibly too much fermentation or too much heat/high
temperature. You can keep the rice wine for your cooking essentials.

12. Storage Notes: Stir the mixture, place in the refrigerator for up to a
month
In a clean jar or the original container. Place some in freezer if you
won’t be consuming it within a month.

13. Points to Remember: Avoid the airtight cover of the jar to prevent
additional fermentation. The mixture will ferment, the longer you leave
it. It will become alcoholic in the longer run. The sugar will transform
into alcohol or slightly sour, and the sugar will turn into vinegar the
longer it ferments.

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