Sinulad (Rice Wine Requisite)

1. Have a good quality locally produced yeast called Bubod, 
2. Have locally produced red "malagkit" rice.
3. Cook the red "malagkit" rice with less water than usual.
4. Transfer the cooked red "malagkit" rice to a sterilized food storage box.
5.  Mix the cooked rice with pulverized yeast.  (2.5 kilos of cooked red "malagkit" rice needs to be mixed with a small cup of pulverized yeast.
6. Cover the mixture and wait for about 2 days.

Binubudan ay Sanglay

Binubudan = Fermented
Sanglay = Kamoteng Kahoy = Casava

1. Buy a good quality locally produced yeast ( bubud ). 
2. Cook as many Kamoteng Kahoy as desired.
3. Let cooked Kamoteng Kahoy cool off in a sanitized container ( plastic food storage box)
4. Spread pulverized yeast over the cooked Kamoteng Kahoy ( Find a way to have all sides of the Kamoteng Kahoy be sprinkled with the pulverized yeast) in the storage box.
5. Cover the the storage box and wait for 2 nights.