00:00 You know Susan, admit that it's a different feeling when the snack is really Pinoy.
00:06 That's true, Kyo.
00:08 Especially if you like it so much that even if you eat it again and again, you won't get tired of it, right?
00:13 You won't get tired of other Pinoy snacks because some of these were made in version 2.0.
00:19 That's the story of Dano Tingkungco.
00:25 If we're talking about snacks, it's not the last one, the Turon and Suman.
00:30 But the Pinoy snack has version 2.0.
00:33 The Turon has overload in the filling and has sweet sauce.
00:36 The Suman has a sweet filling that is 2 in 1 delicious.
00:40 How sweet, really.
00:42 Food is Life for Prince Joel, who is 78 years old.
00:49 The Turon that he tasted in Siargao was an inspiration for his business in Manila.
00:55 Our Turon is not just the typical banana and jackfruit.
00:59 Turon is a very classic Filipino snack.
01:01 The ingredients are a lot here in the Philippines.
01:05 So it's not hard to elevate for us.
01:08 Aside from the overflowing filling of cheese, ube halaya, and leche flan,
01:12 there are also different sauces and drizzles on top.
01:14 We have chocolate fudge, vanilla, strawberry sauce, dulce, and caramel sauce.
01:21 We are serving the minis for 100 pesos for 10 pieces.
01:26 Then for the leche flan and ube is 120 pesos for 10 pieces.
01:32 In making the melted cheese, the banana is put in a lumpia wrapper.
01:37 Then it's filled with cheese.
01:39 It's fried until it's golden brown.
01:42 Then it's sprinkled with muscovado sugar, buttermilk cream, and sweet sauce.
01:47 The ube inside is very melty.
01:51 The outer layer, which is the wrapper, is very crunchy.
01:55 And the caramel is very tasty.
01:57 Also the cheese.
01:58 As a fan of banana, it's more new-kick because there are new toppings.
02:07 Greggy is 30 years old and he's a suman who has a filling that's being sold in Pasig City.
02:12 We love to travel as a family.
02:14 We tried it in Bangkok and we thought why not sell it in the Philippines since our family loves rice.
02:24 We made a twist of ube and leche flan so it's included in the Pinoy taste.
02:30 We filled it with bali so it's ready to eat.
02:33 In making suman, the sticky rice is cooked for 15 minutes.
02:38 It's mixed with coconut milk, sugar, and it's left to cool.
02:42 Make sure the banana leaves are clean so the suman won't be spoiled.
02:47 The filling of choice is filled with suman like ube halaya, leche flan, and mango hinog.
02:54 Greggy uses a toothpick to close the wrapped suman.
02:59 It's very delicious. It's perfect for desserts.
03:02 They make more than 4,000 suman a day.
03:06 Our suman is 20 pesos per piece.
03:09 We have a box of 10, 15, 20, or 25 pieces.
03:14 For those who are planning to start a business, this is what you should know.
03:18 Don't be afraid to try.
03:21 Try to elevate our own.
03:24 We should make our own products so we can offer them to the world class.
03:29 Keep on exploring the flavors.
03:32 You can include your favorites in your sales.
03:37 Filipino food is not defeated.
03:40 Whatever dish it is, the taste is perfect.
03:44 I'm Dana Tinkunco, and that's the story you should know.
03:49 (music)
04:12 [BLANK_AUDIO]
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