00:00But first, I'm excited for our food trip this morning.
00:05You look so appetizing.
00:08It's a good thing that Andrew is here.
00:10So this is what we call Bibingkoy.
00:14It's a rice dish that's famous in Lian, Batangas, and Denarayo.
00:19As you can see, there's a lot of lati.
00:21Eva is already eating.
00:23And I heard that it's also sweet.
00:25Chef J.
00:27What's the difference between Bibingkoy and other rice dishes like Bibingka?
00:32Let's taste this before Andrew gets ahead of us.
00:35Oh, he's already ahead of us.
00:36Oh, the lati is thick.
00:38Yes, the lati is thick.
00:39It's oily.
00:46A blessed morning.
00:47A blessed morning to all of you.
00:49It looks like you're enjoying our sample.
00:52Earlier, you were irritating me with the tawid.
00:54And to your question, this is the main difference.
00:57Well, it has a lot of components just like the other rice dishes we know.
01:01But what's different about Bibingkoy is its layers.
01:05Actually, it has three layers.
01:08It's comprised of galapong at the bottom,
01:11mashed mung bean in the middle,
01:14and another layer of galapong.
01:17And that's their lati.
01:19Ma'am Susan said that it's oily.
01:21And of course, as you said earlier,
01:23people here in Lian, Batangas are really irritating.
01:27It's like they're murdering Bibingkoy.
01:30And to find out all about the success story of Bibingkoy,
01:34we have here with us,
01:35Ma'am Jane.
01:36A blessed morning, Ma'am Jane.
01:37Hello, good morning.
01:38There.
01:39Very exciting, Ma'am.
01:40It's fun.
01:41Earlier, you told us that you're the only one who feeds them.
01:46Yes.
01:47Now, it's your turn to feed them.
01:51You're a winner.
01:52Ma'am, we're just curious.
01:54I already mentioned to Ma'am Jane and Ma'am Susan
01:57the difference of Bibingkoy.
01:59How do you make it?
02:01First, before grinding the galapong,
02:05we soak it overnight
02:07so that when we grind it, it'll be finer.
02:11It'll be easier to grind.
02:12I know that all of you are saying that it should be overnight.
02:16Then, as you can see,
02:18this is the only thing they cook,
02:20the big palayok.
02:22So, bibingka, this is the bibingka part.
02:24What are we going to do here, Ma'am?
02:26We're just going to put it here.
02:28So, this is our palayok.
02:31We have a layer of banana leaves here.
02:34So, we're just going to pour it.
02:35Then, Ma'am Karen,
02:37Ma'am Jane,
02:38earlier, you were saying that this is the most critical part
02:42in making Bibingkoy.
02:44Yes, Ma'am.
02:45Why is that, Ma'am?
02:46Because sometimes,
02:48if we don't take care of it properly,
02:50sometimes, it'll be raw
02:54or it'll get burnt.
02:56So, as you can see,
02:59we only have a very thin layer here.
03:02So, Ma'am Jane said earlier that we really need to take care of it
03:05because if you're not an expert,
03:07it'll get burnt
03:08because this is the next step.
03:10Yes, Ma'am.
03:11So, same with the bibingka process,
03:13we have a layer of uling on top
03:15and a thin layer underneath.
03:18So, normally, how long does it take to cook this?
03:22It depends on the type of uling that we're using
03:26because sometimes,
03:27the uling is not that good.
03:30Yes, it depends on the heat.
03:32Then, this is what we're looking for when it's cooked.
03:36Here, Ma'am.
03:37This is the galapong that we cooked.
03:39This is the second layer, Ma'am.
03:42So, we'll just press this.
03:44This is cooked, Ma'am?
03:45Yes, Ma'am.
03:46Then, what do we add to this, Ma'am?
03:48Just sugar.
03:50Just sugar,
03:51mashed.
03:52Then,
03:53we also need to spread it evenly.
03:58And,
03:59we also need to make it even.
04:03Yes, Ma'am.
04:05So, we'll just layer it.
04:07Then, Ma'am, can we pour the galapong
04:09or will you cook it again?
04:11Yes, Ma'am.
04:12We'll cook it again.
04:13We'll put the fire on top again.
04:15Ah, okay.
04:16So,
04:17this one,
04:18it's a lot of work.
04:19Yes, Ma'am.
04:20It can't be done easily.
04:22So, this is what it will look like
04:24when our mung bean is cooked.
04:28Right?
04:29Yes, Ma'am.
04:30Then, what's next, Ma'am?
04:31The galapong again.
04:33This is our third layer.
04:35What's this, Ma'am?
04:36I'll just pour it here, right?
04:37Yes, Ma'am.
04:38So, we'll just divide it.
04:39Just estimate it,
04:40because it needs to be expert.
04:42Who's training you here, Ma'am?
04:44None.
04:45Only Ma'am Esther?
04:46Only my grandmother.
04:47She's the only one who's been doing this for a long time, right?
04:50There.
04:51So, is that layer enough, Ma'am?
04:53A little bit more.
04:54A little bit more.
04:55There.
04:56Then, of course,
04:57we'll cook this again.
04:59There.
05:00So, again,
05:01this cooking rig is very critical.
05:05As you can see,
05:06we'll put it here.
05:07We'll cook it for more or less another 15 to 20 minutes.
05:11Then,
05:12what's the final layer of this, Ma'am?
05:15The palabok.
05:16Palabok, okay?
05:18Don't be confused,
05:19because what they call palabok here
05:21is the latik
05:22that we call it in other places.
05:24That's why it gives a nice crust on top
05:27that looks like it's bouncing.
05:29Then, you lift it up.
05:31And that's the signature
05:33rice dish.
05:35Ma'am,
05:36how many bales of bibingkoy do you sell in a day?
05:40On normal days,
05:41we sell 15 to 20 bales.
05:43But it depends on the orders
05:46and the stock that can be sold to walk-in customers.
05:49To walk-ins, right?
05:50Yes.
05:51But their orders continue
05:53to those who pre-order.
05:55Then, Ma'am,
05:56what is the price of the bibingkoy that we offer?
06:00For one whole,
06:01it's Php 620.
06:03For one half,
06:04it's Php 320.
06:06And for one-fourth,
06:07it's Php 180.
06:08So, it's really cheap.
06:09It depends on their occasion, right?
06:11This is a winner.
06:12It's heart-warming.
06:13I was able to eat it first
06:15just like our colleagues in the studio.
06:17And I'm already enjoying the classic.
06:19Since 1981,
06:20they've been selling bibingkoy here in Lian, Batangas.
06:23It's a winner, Ma'am.
06:24And aside from that,
06:25of course, they still have a lot of products
06:27that they make here
06:28and allocate to their customers.
06:30But,
06:31you can look forward to our food adventure.
06:33Continuously,
06:34always popping up
06:35in your country's morning show
06:36where you're always the first to...
06:38First to try!
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