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Alcoholic drinks from Bukidnon, Mindanao
Agkud is the fermented rice of the Manobo of Bukidnon, made with ginger, sugarcane juice and a rice starter called tapey (agonan). It is eaten as a fermented paste after about three days, and its liquid, left longer in a jar, is drunk as rice wine; aged further it becomes pangasi.
A short entry: the sources we found record only what is said here about Agkud itself.
| rice (now also cassava, sorghum or maize) | |
| ginger (or hot peppers) | |
| sugarcane juice | |
| Starter | tapey or agonan, a yeast starter culture |
What changes: Rice is cooked and cooled
The cooking involves repeated rounds of cooking, cooling, mixing and soaking. Output: cooked rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Agkud is the fermented rice of the Manobo of Bukidnon, made with ginger, sugarcane juice and a rice starter called tapey (agonan). It is eaten as a fermented paste after about three days, and its liquid, left longer in a jar, is drunk as rice wine; aged further it becomes pangasi.
Agkud adds ginger and sugarcane juice to the rice. It is the young stage of the same ferment that becomes pangasi when aged longer.
Every number is labelled with how it is known. How this atlas is made
