00:00The dishes that we tried in Infanta Queson were really delicious.
00:05But when it comes to dessert, they are not going to let us down.
00:09It's been a few weeks and it's already Christmas Eve.
00:12Do you like puto bumbong?
00:14Here in Infanta Queson, they also have a version of puto bumbong.
00:17But this is how their puto bumbong looks like.
00:20It's so big!
00:21It's so big.
00:22What they call this is infanta's puto bumbong or
00:27pasingaw sa kawayan.
00:29Inside of this, there's a sticky puto bumbong.
00:34But to make this, you need a good kawayan
00:38that can be used as a steamer.
00:40We're going to get some kawayan.
00:42Awesome!
00:43Wait, let me put this down first.
00:45We're going to get some kawayan, that's why I have this.
00:50Kuya, why can't I get this?
00:52Just do it. It's hard.
00:54I'll help you.
00:55It's hard?
00:56It's hard?
00:57It's messy?
01:00It's hard to peel?
01:01It's hard to peel.
01:03We want the cheap one.
01:05This one.
01:06It's easy to peel.
01:07It's easy to peel and it's cheap.
01:09And it's clean.
01:11Then, Kuya Romel also told me
01:13to avoid the kawayan that has a hole.
01:17This is the hole.
01:18This is called the hole.
01:21There.
01:22It's like this.
01:23Don't touch that because it's itchy.
01:28If you look closely,
01:30it looks like it has hair.
01:33It's itchy.
01:35Our mission now is to find
01:37kawayan that is clean,
01:39cheap,
01:41and can't be peeled right away.
01:43Let's do it!
01:49I might be here until tomorrow.
01:53Am I doing this wrong?
01:55I'm doing it right, right?
01:59I think it should be right.
02:11It's a hole!
02:13Is it close?
02:15Let me breathe.
02:19Don't give up.
02:20Just a little more.
02:25Why is it still not working?
02:28It's too thin.
02:32Okay, Kuya.
02:33I'll get it from you.
02:34I'll get it from someone else.
02:35I'll put it here.
02:40The suspense is too much.
02:42I'll just wash it.
02:44Last one, guys.
02:45Please.
02:48It's already broken.
02:49Why is it still not peeling?
02:51It's already broken.
02:52Kuya, why is it already broken?
02:54Why is it still not peeling?
02:57You can do it, Kuya.
02:58I'll just get one.
03:00But the challenge is not yet over
03:02when it comes to cutting kawayan.
03:04How heavy is this?
03:12I don't think I can cut it like this.
03:14Can you cut the back?
03:16Game, I can't do it.
03:19Wow.
03:21Then you go first.
03:23I can't do it.
03:25Just a little bit, Kuya.
03:27I'm tired.
03:36The kawayan we got earlier
03:38will be cleaned and sliced first
03:40by Kuya Ronel
03:42so that it can be used to cook pasingaw.
03:46It will be peeled until the kawayan becomes thin
03:49and the inside will be cleaned.
03:57In cooking pasingaw with kawayan,
03:59we'll put in a bowl
04:01the ground sticky rice.
04:03Then, next is
04:05the burnt sugar.
04:07We'll mix it
04:09so that it will become colorful.
04:11We'll also add
04:13a little bit of salt
04:15and a little bit of pepper.
04:18We'll also add brown sugar,
04:20cheese,
04:22condensed milk,
04:24and melted butter.
04:26Then, we'll add
04:28ground peanuts.
04:32We'll mix it
04:34so that it will
04:36taste good.
04:38After this,
04:40we'll put it in a clean
04:42kawayan.
04:44We'll put margarine
04:46and pour
04:48the mixture.
04:54We'll cover it with
04:56banana leaves.
05:00Now,
05:02we'll put it in a bucket
05:04so that it can be cooked.
05:10Now, we'll put water
05:13in a pot
05:15and we'll cook it
05:17for 2 hours.
05:21We'll check if it's cooked.
05:23We'll use a stick
05:25to check
05:27if it's cooked.
05:29We'll know if it's cooked
05:31if the meat doesn't stick anymore.
05:33After cooking
05:35the pasingaw with kawayan,
05:37it's time to taste it!
05:39Let's taste it!
05:42Wow!
05:44Look at this!
05:46Usually, kawayan is hard,
05:48but look at this!
05:50It's fancy, right?
05:52It's like a teakoy!
05:56So, the texture
05:58is like a teakoy
06:00that's like kutsinta
06:02that's like sapin-sapin
06:04but it's extra sticky!
06:06It's okay!
06:08It's just a bit heavy
06:11to taste!
06:13Slice some kawayan
06:15and get a piece
06:17of this tasty pasingaw!
06:19It's easy!
06:21You can have it
06:23in the many different ways
06:25and keep making it
06:27until you can make
06:29even more of it!
06:31Bon Appetit!
06:40you
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