Tikoy sa tukil ng Nagcarlan, masarap nga ba?! | Pinas Sarap
Aired (October 21, 2023): Samahan si Sparkle artist na si Mariel Pamintuan na tikman ang masarap na panghimagas na tikoy sa tukil ng Nagcarlan, Laguna! Panoorin ang video na ito.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Watch ‘Pinas Sarap' every Saturday, 6:15 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #PinasSarap
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FunTranscript
00:00 Of course, to complete our food trip, we need to have something to eat.
00:04 We're with Kuya Miguel, and he will help me get some kawayan because I heard that there's a specialty here in Nagcarlan that is cooked with kawayan.
00:15 So, let's go guys, come with us.
00:17 Is it here?
00:20 Yes.
00:21 This is the kawayan that Kuya Miguel will cut.
00:25 I can't do it. Can I do it? What do you think, Kuya?
00:28 Let's try it.
00:29 Let's try it.
00:30 Is that all?
00:35 Go ma'am, you can do it.
00:39 Let's get here in one day.
00:43 There you go.
00:49 There you go.
00:50 So, what's next, Kuya?
01:05 We need to get the measurements first, then we'll cut it.
01:10 So, you're going to cut it this long?
01:12 Yes.
01:13 It's hard.
01:18 I'll do it.
01:19 You do it, Kuya.
01:21 Go ma'am, you're almost there.
01:32 The fruit of my labor.
01:42 What's next?
01:46 We'll clean it and cut it in half.
01:49 There you go.
01:53 I'll just do it like this. It's hard.
01:59 The famous sweet of Nagcarlan, the tikoy sa tukil, is cooked with clean kawayan.
02:07 Because they call it tukil in kawayan.
02:10 What are the ingredients? What are we going to grind?
02:13 Malagkit. This is the malagkit that we soak.
02:16 We'll grind it here.
02:18 I'll just dance for you so I can serve you.
02:25 Grind, grind.
02:26 Once the malagkit rice is ground, we'll add it to the pan.
02:35 Once the malagkit rice is ground, we'll add the condensed milk, sugar, and cheese.
02:41 So, when did you start this business?
02:45 It's been a long time, about 20 years.
02:48 20 years? That's a long time.
02:51 How much is one of these, ma'am?
02:53 We give it about P280. It depends on the reseller.
02:59 We'll add the ingredients we ground to the pan again so that the tikoy will be cooked finer in the tukil.
03:07 Then, we'll add it to the kawayan.
03:12 It will boil for 11 hours.
03:25 After 11 hours, the tikoy can be tasted in the tukil.
03:30 But there's still a challenge before tasting it.
03:34 Oh, it's so good.
03:41 It's like a color gem, guys.
03:48 [music]
03:57 This is it, finally, the tikoy in the tukil.
04:00 So, let's taste it.
04:02 Mmm, it's good.
04:08 It's worth it, the 11 hours of cooking.
04:13 It's so good.
04:14 It's so good. You can really taste the cheese and the condensed milk.
04:19 It's not too sweet, guys. It's not too bitter.
04:23 I think I can eat half of this.
04:25 Mmm.
04:29 [music]
04:52 [BLANK_AUDIO]