00:00Meanwhile, it's only been five days and it's already the new year.
00:03So, let's start preparing for midnight.
00:07One of the things that we don't forget to prepare is Kakanin!
00:11Kakanin, oh my!
00:13We have seven types of Kakanin here, Juancho.
00:16Let's start with these seven.
00:18What Kakanin do you prepare every new year?
00:21There's a lot. What do you call this, Mommy Sue?
00:24This is my favorite.
00:25When I saw this, I knew it was this.
00:28I don't know what it's called now, but I know it's Biko.
00:32This Biko is what my taste buds know.
00:37There you go.
00:38So, Kapus, you can't really lose Kakanin when there's a celebration of the new year.
00:44And not only that, there's a belief that it brings good luck.
00:48And it's a symbol of family togetherness.
00:51There you go.
00:51As they say, the stickier, the luckier, the tastier.
00:58That's why Chef JR looks like he's going to bring good luck.
01:02Kakanin is overloaded with food.
01:04His adventure is this morning.
01:06Hi, Chef!
01:07How many Kakanin do you have now?
01:09Guys, the sizes of the Kakanin here in the studio.
01:12How many do you have, Chef?
01:13Morning!
01:17A blessed morning, Ma'am Susan.
01:18A blessed morning, Juancho.
01:20The price range of our Kakanin is from P220 to P720.
01:24And it's just right.
01:26Because we're so far from Tinegri, the Bibingka capital of the Philippines,
01:30which is Caintarizal.
01:31And as you can see, there are only nine selections of Kakanin here.
01:37Just like what Brother Juancho said,
01:40Kakanin is a symbol of family togetherness.
01:46Or a stronger relationship between the family and Ma'am Susan.
01:49I agree.
01:50They say that it brings good luck when you have Kakanin ready for your Meja Noche.
01:55And of course, to find out all about our favorite Bibingka and Kakanin,
02:00we'll be joined this morning by our friend, Ma'am Jovet Fernandez.
02:04A blessed morning, Ma'am.
02:05Good morning!
02:06There!
02:07They're so popular.
02:08They've been making their Kakanin since the 70s.
02:11Ma'am, we just want to know about Bibingka.
02:14Earlier, Juancho showed me Biko in the studio.
02:17Here in Rizal, it's called Bibingka.
02:21It's just a different term, but I'm sure you're familiar with it even if you're from the Philippines.
02:27Can you show us how you make it?
02:30The process of making Bibingka is to boil water first.
02:36Then, we'll wash the Malagkit.
02:38After the water boils, we'll add the Malagkit.
02:43Then, we'll add the coconut milk to make it more flavorful.
02:47Those are the basic components of Bibingka.
02:51The Malagkit that has been cooked first with vinegar and coconut milk.
02:57After that, what's the next step?
03:00After that, we'll add the toppings.
03:02The toppings.
03:03Here it is.
03:04Earlier, we saw how beautiful its color was.
03:07Here, we have white Bibingka.
03:09What is this, Ma'am?
03:11This is what we call Bibingka Pinitig.
03:14Okay. Bibingka Pinitig.
03:15This is the flattened bottle of Malagkit, right?
03:20Then, this is what we'll be using to top our Latik.
03:25That's what's really clincher in Kainta earlier, the Latik.
03:30Okay. So this is the dried Latik.
03:34Then, we'll spread it.
03:37We'll just spread it evenly, right?
03:40Ma'am, if it's midnight or New Year's Eve,
03:44what time do you usually start your operations here?
03:46If it's New Year's Eve, we'll be doing our operations for 3 consecutive days.
03:52We'll be doing our operations for 24 hours.
03:54Okay. Then, we'll just spread it evenly.
03:57I'll pass this to Kuya. He's the expert here.
04:00Aside from Bibingka, we also have Sapin-Sapin.
04:05I just want to show their style. I hope I'm doing it right, Ma'am.
04:12Sapin-Sapin is called Ube, right?
04:14It's layered, right, Ma'am?
04:16Oh, this is Ube.
04:18Let's look for Sapin-Sapin.
04:19We have a lot of options here.
04:21So, it depends. Choose your weapon.
04:23What's your lucky trip?
04:26What's the family's must-bet like Brother Wansu's?
04:29I like to say that it's up to you.
04:32You won't miss it.
04:34Sapin-Sapin is layered. Of course, we want the colors to be masterpieces.
04:39Let's just flip this.
04:41There.
04:42Am I doing it right, Ma'am?
04:43Yes, you're doing it right.
04:44Can I just stand here?
04:47There you go.
04:49And then, let's see.
04:52Then, we'll just split this, right?
04:54Yes, we'll just split it.
04:56We'll put toppings and fill it up.
04:58Ma'am, how long is the shelf-life of rice?
05:04The shelf-life of rice here in Cahinta is 3 days.
05:09But we always tell our customers to consume it immediately.
05:12Because some people just eat it right away.
05:14Yes.
05:15When it comes to rice, we know that we have to finish it right away.
05:19And of course, 3 days is a long time, Ma'am.
05:22Aside from Sapin-Sapin and Bibingka,
05:25Ma'am Jovet, what else are we offering to our customers here in Cahinta?
05:29We have a lot of variants of rice.
05:31In Camellis, we have nine variants of rice.
05:35We have Kutsinta, Kasava,
05:39the classic Bibingka, Sapin-Sapin, Pinipig, Ube Munggo.
05:44There's Munggo in the middle.
05:45Ube Munggo sounds good.
05:46Ube Kalamay with Langka.
05:48Ube Kalamay with Latik and Sapin-Sapin with Latik.
05:51That's a lot.
05:52Ma'am, how can I order from you?
05:54Of course, our customers will be interested.
05:56You can order through online.
05:58You can order through our FB page.
06:00You can also order directly from our cellphones.
06:02So, you should call them right away
06:05because it seems like 500 boxes per person are being made here.
06:10That's why you should line up your orders here, Ma'am Jovet.
06:14Yes, Ma'am.
06:14There you go.
06:16Of course, we won't let them pass.
06:18Earlier, Ma'am Susan and Brother Wancho were in the studio.
06:23So, Ma'am, what's your favorite dish here?
06:26For me, it's the Bibingka.
06:28Earlier, I was wondering about the Bibingka, the Panadiko.
06:32In different parts of the Philippines, the term is different.
06:35But we all know that this is a solid food adventure.
06:39Ma'am Jovet, thank you so much.
06:41Thank you, too.
06:42Of course, for exciting food adventures,
06:45you should always follow me here at your country's morning show
06:48where for 25 years,
06:51always first in news, service, and happiness,
06:54Unang Hirit!
07:07New Year is coming.
07:08Are your delicious rice cakes ready?
07:11Chef JR is super ready.
07:14He's so lucky because he has a lot of rice cakes this morning.
07:18Chef, what other rice cakes can you recommend?
07:24The rice cakes are delicious.
07:25Blessing to you, again.
07:26To you, Kapuso.
07:27Our food adventure is really amazing.
07:29We'll be back here in Quintarizal
07:32where we rented a legendary Bibingka.
07:37Bibingka, the capital of the Philippines.
07:39Aside from that, Kapuso,
07:40they also offer different kinds of rice cakes.
07:43We have a lot here.
07:44You can add more spreads.
07:47In the upcoming midnight,
07:48we have Pinipig,
07:50we have Sapin Langka,
07:53we also have Bibingka.
07:55Of course, the signature that we've been talking about.
07:58We have Kasava,
08:00Kutsinta,
08:01Ube Munggo.
08:03For those who are looking for something different,
08:06there's a filling in the middle.
08:08We also have Ube Kalaman.
08:10We call it Ube Langka.
08:12We also have Ube Latek
08:16and our Sapin Latek.
08:18The price varies from Php 220 to Php 720.
08:24And if you want to be assorted,
08:28they also offer you something.
08:30For example, in one serving,
08:32we have different kinds.
08:33We have Bibingka,
08:34Sapin,
08:35Ube Kalamay,
08:36and of course, Kutsinta.
08:39Earlier, we already tasted their Bibingka.
08:42Of course, I've been here for a while.
08:45Choose your weapon.
08:46It just depends on what kind of luck you want.
08:49In the upcoming new year,
08:51we have an offer for you.
08:55This is my first time trying our Bibingka Pinipig.
09:01For those who are not familiar with Pinipig,
09:04this is the flattened version of Malagket.
09:09It smells good.
09:11And of course,
09:12it smells like Latek.
09:16When you smell it,
09:18you'll feel nostalgic.
09:20And you know,
09:21this is also nostalgic for most of us.
09:24The taste is...
09:29For me, what I like about this
09:31is the perfect balance.
09:32Because usually,
09:33or sometimes,
09:35when you eat other kinds of rice,
09:37the ones that are too sweet are perfect for me.
09:41And of course,
09:43for those of us who want to order,
09:45you need to call us right away
09:47because you might get a call.
09:49They've been doing this 24x7
09:53for the upcoming new year.
09:56And of course,
09:57this is my favorite.
09:59Sapin Langka.
10:02What's good about Sapin Sapin
10:05is the different layers.
10:07We have coconut milk here.
10:10The yellow is Langka.
10:12And of course, the Ube.
10:14It's Ube flavor.
10:18Texture-wise,
10:19it's like you're eating the sky.
10:21Right?
10:22And the color combination
10:25gives it a different look
10:29when you serve it on a table.
10:31Of course, it's a different spread.
10:33It's really delicious.
10:34It's a winner.
10:35Here's more.
10:36Let's try this one.
10:38Let's try Sapin Latik.
10:42This one.
10:44This is also Sapin Sapin.
10:47This is one of their bestsellers.
10:49But it has a layer of Latik on top.
10:53You can see the Kapuso.
10:55And this is my favorite.
10:57They didn't save on the Latik serving.
11:02And Kapuso,
11:03what's good about what we did this morning
11:06is that they're able to provide employment,
11:10work,
11:11and racket to our Kapuso here.
11:13And the others here,
11:15they're also summer workers.
11:16It's like they're seasonal workers.
11:19Because they have so many orders.
11:22This is a joke.
11:23They started in the 1970s.
11:26And of course,
11:27all of their family,
11:28the whole family,
11:30is in the business of making Bibingka and Kakanin.
11:34So, these are the types of food adventures
11:36that are really worth it.
11:38It's really proud
11:39because our Kapuso,
11:41aside from maintaining our tradition every new year,
11:46it's able to provide employment
11:48to our Kapuso here
11:50within the local.
11:51So, it's able to boost the local economy.
11:54Especially here in Cainta.
11:56I'm still on a food trip.
11:58We also have Ube Langka here.
12:01There it is.
12:03It's a winner.
12:06Aside from that, Kapuso,
12:08when we went around their factory,
12:11they're the ones who produce the most.
12:15So, our visit to Cainta is really worth it.
12:18And of course,
12:19for solid food adventures like this,
12:22I'm always here with you
12:24on your country's morning show
12:25where you're always the first
12:27to see,
12:28have fun,
12:29and be happy.
12:30Unang Hirip!
12:37You haven't subscribed to the GMA Public Affairs YouTube channel?
12:41Why?
12:42Subscribe now
12:44so you're always the first to hear the latest stories.
12:47Follow the official social media pages of Unang Hirip.
12:51Thank you, Kapuso!
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