00:00For those who love sweets, try the traditional Pinoy Panghimagas
00:12where you have to go through a lot of hard work before you can taste the sweetness and deliciousness.
00:21For the older generation, check!
00:25This candy is familiar to you, a limited color cream that is sweet and hard.
00:35Here in Santa Maria, Ilocos Sur, where it originated,
00:39its production is still making our lives sweeter, Ilocanos.
00:47We call it Balikotcha.
00:50The production of Balikotcha is an heirloom recipe of the family of Celestino's wife, Marilu.
01:06It's been more than a century since our ancestors passed it down to us.
01:20Every day, three to five trailers of sugarcane are used in Celestino's production.
01:26When one trailer is full, we estimate that it has 200 liters.
01:33In order to extract the juice of the sugarcane, which is the main ingredient of Balikotcha,
01:39they put it in this machine, which is even older than the casarin land of the Philippines.
01:47This means that this machine is more than 126 years old.
02:10I wasn't able to reach it, but now I can see that it's from 1884.
02:15In the past, sugarcane was used to make sugarcane paste.
02:19In the past, when we used sugarcane, it took us three to four hours.
02:25But to make it faster, they use a tractor now.
02:29It takes about 45 minutes to one hour.
02:32The squeezed or collected juice of the sugarcane is put in a big pot for three hours.
02:42In order to save the time of squeezing the sugarcane, they use a tractor.
02:47That's the secret, so that our Balikotcha won't get burnt.
02:53It won't get burnt.
02:55And if the mixture looks like a jar, it can be removed.
03:01The cooked sugarcane juice is then cooled in the fruits.
03:07This is our cooling area.
03:08This is water so that it can cool down more easily.
03:12This is the cooling area.
03:13This is the cooling area.
03:15This is the cooling area.
03:17This is the cooling area.
03:19This is the cooling area.
03:21This is our cooling area.
03:22This is water so that it can cool down more easily.
03:28We rotate it so that the caramel won't stick to the sugarcane.
03:32The job of the sugarcane is to be liquid to solid.
03:36The squeezed or cooled sugarcane juice
03:40is then poured into a jar.
03:47We pour it until the color turns red,
03:53softens, and turns white.
03:58We also put stainless steel sticks
04:00so that the sugarcane won't stick.
04:03This is what we press.
04:05Once it's soft, it's done.
04:08The sugarcane is then cut into pieces
04:11and soaked for 3 days.
04:14We put it in cellophane.
04:17The sugarcane is then sold for 3 pesos per piece.
04:22It's very cheap if you're going to use it for a long time.
04:26It's very cheap if you're going to use it for a long time.
04:32And it's a very difficult process to make.
04:38It's a bit sweet, but it's not too bitter.
04:41Life is better now than before
04:45because of the sugarcane.
04:50Sweet food is a part of their daily life.
04:55This is what we call cultural heritage.
04:59The friendship of the people of Quezon Province
05:03is made sweeter by their hard work,
05:09which they always prepare whenever there's a wedding.
05:16What else?
05:17But the undying
05:20hard work of
05:23the sugarcane.
05:32It's so sweet.
05:34John, whenever his long-time girlfriend, Sheila,
05:39asks him to cook for her,
05:41this is what they cook.
05:46It's like glue.
05:47It's not just sticky.
05:48It's the glue that makes it sticky.
05:50But because John can't cook it alone,
05:55he asked his relatives and friends for help.
06:01Because it's very heavy when the sugarcane is almost cooked.
06:05And because there are a lot of sugarcane trees in Quezon,
06:08they didn't buy sugarcane for making coconut milk.
06:11The sugarcane that we're going to use here
06:12is what we get from our farmers.
06:14We have a lot of bakurat.
06:17It needs hot water
06:18for the sugarcane to come out more.
06:26Next, they put in a bag
06:28with a handle on each end
06:30that is held by two people.
06:33And then they squeeze the sugarcane.
06:37The sugarcane is transferred to a pot.
06:41It's ground.
06:43So that the sugarcane will mix well.
06:46And then it's rolled up.
06:48So that it will cook faster.
06:54In a pan,
06:57the red sugar melts.
07:00And then the coconut milk is added.
07:02And then the coconut milk is added.
07:06And so that it won't burn,
07:08there should be no stop in mixing.
07:11When it boils,
07:12they put the rolled sticky rice one by one.
07:22Their reminder so that they know that it's cooked.
07:25Now, it's ready.
07:29When it's sticky,
07:30it starts to crack.
07:32But this is not yet kalamay,
07:34but what they call patabol.
07:37It's like a stale palitaw.
07:38We can now eat it.
07:41The patabol are pulled from the sugarcane
07:44and then crushed.
07:47While the remaining mixture of sugar and coconut milk
07:50in the sugarcane,
07:51which they call santan,
07:53is seasoned with condensed milk and peanut butter.
07:57We'll add vanilla for added aroma.
08:00When it boils,
08:01they put the ground patabol again.
08:04And the last process,
08:06which is also the most difficult and tiring,
08:10is to mix the patabol and santan well
08:14so that it will become a kalamay.
08:17That's why it should really be mixed twice.
08:31That's when you'll experience the heaviness
08:33because it becomes solid.
08:37They started at 8 in the morning
08:40until they reached siam-siam.
08:43Yes, siam-siam.
08:47But in the end,
08:48the process took a long time.
08:58This is the kalamay of Quezon.
09:00In the end,
09:01in marriage,
09:02this is also a taste of the future.
09:05Don't put too much.
09:06What we recommend is
09:09to measure half of our palad.
09:12Because if it's too much,
09:13our blood sugar will increase.
09:17Because of the long and complicated process
09:20of making these panjimagas,
09:22the process of making the palad
09:24took a lot of time.
09:26The process of making the palad
09:28took a lot of time.
09:30The process of making the palad
09:32of these panjimagas,
09:34surely,
09:35even for those who are hard to please,
09:38they will not shed a sweet smile.
09:46Thank you for watching, Kapuso!
09:48If you liked this video,
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