00:00This is probably one of the most expensive types of rice from Pampanga because it's hard to get it before it's ready.
00:13The price? Php 1,000 per kilo? What kind of rice is that?
00:21In the heart of Pampanga, this is the star of their Noche Buena.
00:29For this pinipig that is green in color, more fragrant, and not to mention that it's softer.
00:36However, it's more than Php 1,000 per kilo.
00:41That's why it's called Little Green Gold.
00:44This is the pride of the people of Pampanga.
00:49It's so expensive because of the meticulous process.
00:52The process of making duman is very meticulous.
00:57That's why only a few continue this tradition, like Angkan by JV.
01:04The authentic duman of Santa Rita is made from a type of sticky rice called Lakatan Maluto.
01:14It's made every Christmas or every November and December.
01:22If possible, when I seal it, milk comes out.
01:26It needs to be made early because it can't be sun-dried.
01:30JV and his group tied and tied the rice in a garate or a cart.
01:40They brought it to Palbabewan or Garaje.
01:44The first step in making a lot of duman,
01:50is the mamaspas or pagahampas.
01:53It's to remove the old from the beautiful duman.
01:59Next is balusbusan, where they use kiskisan to remove the leftovers from the tankai.
02:10In pamanyime, they separate the sticky rice from the mixed leaves and skin.
02:20The collected rice is then soaked in water to remove the sepok or the rice that has no contents.
02:30If it doesn't come out, we won't cook it.
02:34It's dried first before it's cooked in the yanga or their traditional Palayok.
02:43So that the rice won't be burnt, the mixing should be continuous for 30 minutes.
02:51So that the rice won't be burnt, the mixing should be continuous for 30 minutes.
03:11The sticky rice is then cooled.
03:20It's then pounded by three people.
03:27They use asong or dambuhalang almirez or mortar and pestle.
03:32The mortar and pestle is more than a century old.
03:41Every day, only 15 to 30 kilos of duman are made by JV.
03:47They sell 4,000 to 8,000 pesos per kilo.
03:52It depends on the quality.
03:54Our grandfather started making duman.
03:59One of JV's main customers is Naluz and Christine.
04:03When I was young, I saw my grandmothers and aunts who always have duman during Christmas season.
04:10This is what makes their chocolate batirol special.
04:17Let's boil the water.
04:21Now, our chocolate batirol is ready.
04:27In a cup, duman is put and hot chocolate batirol is poured.
04:33Duman is put first before the chocolate.
04:37So that the duman will absorb the chocolate.
04:39It's like our samporado.
04:41It's very nostalgic for us.
04:43It's very nostalgic for us.
04:45We just don't want to stop that tradition because it's handed down to us.
04:50It's like the taste of samporado.
04:53The duman specialty in this food is calamiduman or calamay duman.
04:59Calamiduman is a staple calamay of Pampanga.
05:03Its aroma is very fragrant.
05:05Because duman Santarita has a distinct smell, distinct taste that is really special.
05:11The duman is toasted in a pan.
05:14We can already smell its aroma.
05:16Next, we will put the coconut milk.
05:18We will just mix it continuously but it needs to be smooth so that the grain won't be ruined.
05:25When it boils, season it with milk, sugar, and butter.
05:30Actually, it's easy to cook this compared to the regular malagkit.
05:33It's already forming.
05:34We can now transfer it to a bowl.
05:41Calamiduman
05:45It's really soft and delicious.
05:48The rice grains are really whole.
05:51Chef JP's calamiduman recipe was passed down to his wife's grandmother.
05:57It started in the 1970s because it's seasonal.
06:01It's made every year at the end of the year.
06:04Because duman Santarita has a long history and it's only made once a year,
06:10there are some who make their own version of this,
06:14like Lourdes from Tigatarlac City.
06:17She has been selling this for more than 30 years.
06:21Her version of duman is not made in Lakatan, Maluto,
06:25but in Pinipig, which is still being raised in Nueva Ecija.
06:31What gives the duman a green color is pandan.
06:36The pandan leaves were boiled and mixed with coconut milk.
06:41When it cooled down, it was mixed with pinipig.
06:44Let's mix it slowly so it will be soft immediately.
06:57Every Friday, she sells it in front of a church in Angeles, Pampanga
07:02from P100 to P200 depending on the size.
07:25But these versions of duman are far from the authentic duman
07:31that is made in Santarita.
07:34So to protect and preserve the wealth of their town,
07:39the local government of Santarita is now pushing
07:43to make duman a UNESCO Intangible Cultural Heritage
07:50to value and ensure that this tradition will be preserved.
07:55Even if the seeds are there, if there are no people, it's gone.
07:58That's why it's called duman because the group of people
08:02who have intergenerational skills have expertise.
08:05Currently, we do regeneration.
08:08At the same time, conservation.
08:10In case there are problems with the purity of the duman,
08:15they can go back and request for the seeds
08:17to have a rice variety.
08:19Before my grandfather passed away, he said in his last video
08:22that as long as I can do it, nothing will be lost.
08:25No matter what happens, don't stop the duman.
08:28There are grandchildren and children who can continue
08:30for the tradition of the family.
08:34That's why the Christmas wish of the people of Santarita, Pampanga,
08:38is to preserve and preserve the wealth of their town.
08:48Thank you for watching, Kapuso!
08:51If you liked this video, subscribe to the GMA Public Affairs YouTube channel
08:57and don't forget to hit the bell button for our latest updates.
Comments