00:00In our last episode, we explored the local chocolates made from cocoa beans.
00:08But of course, it's not enough for most of us.
00:12Chocolate is more enjoyable when it's accompanied by a sweet taste.
00:21Did you know that Davao City has a sweet flex?
00:24Today, I'm here at the first and only chocolate museum of the Philippines.
00:30We don't know who will be able to mold, handle, and of course, taste their famous Malagas chocolate.
00:39So, we'll get a special blended chocolate.
00:43And then, after that, we'll choose four toppings.
00:46Okay, ma'am. I'll just get three.
00:48What do you want?
00:50When molding chocolate, I'm just making a sandwich.
00:55So, you have to first put our chocolate blend, then toppings, and then chocolate.
01:01Okay.
01:03So, after we fill the mold with our chocolate and fillings,
01:08we'll put it in the freezer for 10 to 20 minutes.
01:11And after that, you can enjoy your own Malagas chocolate.
01:19Here in the Philippines, no matter where you are,
01:30you can't miss out on sweet foods.
01:34There are delicious banana queue, turon, karioka, and other Filipino sweet foods.
01:45Most of the souvenirs that we bring to our loved ones are sweet.
01:50And that's not to say that each province doesn't have its own variety of sweets.
01:57Like the famous Puto Kalasyao in Pangasinan.
02:01There's also Bibingka, which we can't taste every Christmas.
02:06There are also different varieties of calamansi that we can taste from the provinces here in Luzon.
02:11When I visited Bohol, they also have their own process of making calamansi.
02:17The calamansi recipe that you're using, what are the ingredients?
02:21These are our ingredients.
02:23Okay.
02:24Niob, malabkit, mascobado sugar, brown sugar, and peanut.
02:30Why do you put mascobado and brown sugar?
02:33It looks better when the two are combined.
02:36Okay.
02:37Yes.
02:38Does the color have an effect?
02:39Yes, the color.
02:40Yes, the color.
02:41It gives it a nice flavor.
03:10And in Mindanao, I met someone who plays an important role in the culture of our Maranao brothers from Lanao del Sur, Dodol.
03:29I went to one of their tribal villages in Davao to try this.
03:34Dodol Overload.
03:35Dodol Overload.
03:38So, Ma'am Rima, for people like me who are not from Davao,
03:44I'm just glad that there's actually a spot, a place dedicated to our culture.
03:50So, this is basically what we call tribal village, right?
03:53Yes.
03:54So, if I'm the visitor, what can I expect from this place?
03:57So, all year round, this tribal village is open.
04:01So, they can visit each house that has a representation of each tribe.
04:06So, you can see our history, our lifestyle.
04:10That's one of the reasons why we built a tribal village.
04:13At least, you can get a glimpse.
04:15Yes.
04:16One of the staples of your rice?
04:20Dodol.
04:21Dodol.
04:22Yes.
04:23It's color brown.
04:25Brown.
04:26Yes.
04:27So, I guess there's sugar that's why it's brown.
04:29Yes.
04:30It's also coconut.
04:31And it's sticky.
04:33And it's red rice that's ground.
04:36It's just like calamay?
04:37Yes.
04:38Yes.
04:39Yes.
04:40But we have our beliefs, Sir.
04:42Our belief is that if someone notices it, like a teacher or whatever,
04:48it takes a long time to cook.
05:01Let's go.
05:02I'll invite them.
05:03Let's taste it.
05:14Hello.
05:15There.
05:16What I'm liking about this tribal village is I'm getting an idea of what the culture is.
05:26Traditions.
05:27Somehow, I'm getting a glimpse of what kind of community you have.
05:35So, Ma'am, I'm curious.
05:37We've heard about Apam before.
05:39I mean, we're familiar with Apam.
05:41Just three ingredients.
05:42Sugar, coconut, and rice flour.
05:45Just rice flour.
05:46Okay.
05:47Do we need to cover it, Ma'am?
05:48We also need to cover it so that it's easy to cook.
05:53This is the one that's not leavened or not cooked.
05:55This is the one that's slightly cooked.
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