Level up na panghimagas ngayong Kapaskuhan, tikman! | Biyahe ni Drew
Aired (December 10, 2023): Alam mong sasapit na ang Kapaskuhan kapag nakakita ka na ng... puto bumbong at bibingka! Pero ang Christmas desserts na 'to, bibigyan ng panibagong paandar sa ilang probinsya! Alamin sa video.
Transcript
00:00 Buko Juice is also famous for its all-year-round service
00:04 on this road in Lusiana, Laguna.
00:06 Buko Juice is free.
00:08 That's why motorists are still stopping.
00:14 But aside from Buko Juice,
00:16 another thing that is being returned here is their Buko Bibingka.
00:20 It's very cheap and the sellers are lined up on the other side of the road.
00:27 The longest-running Buko Bibingka here is made by Atty Minerva and her husband.
00:32 This is because in Lusiana, there are a lot of Buko Bibingka sellers.
00:35 Buko is just cheap here.
00:37 There are a lot of plants and trees in the area.
00:40 One Buko Bibingka is 35 pesos.
00:43 It's cheaper if you buy more because it's only 3 for 100 pesos.
00:47 The eco-friendly packaging is also great.
00:49 It's made of pandan leaves.
00:54 Buko is free and Bibingka is delicious.
00:57 Actually, can I taste it?
00:58 Sure.
00:59 Buko is free and Bibingka is delicious.
01:01 Oh, it's 3 for 100 pesos. Sorry.
01:04 It's still hot.
01:22 Why did I just taste this?
01:24 It's delicious because it's still hot.
01:27 And then, Buko.
01:29 Buko is free.
01:31 I'll give you my free Buko.
01:33 Oh my God.
01:34 Marketing 101.
01:37 Here you go.
01:38 And then, you're going to dip it in Buko?
01:45 No, no, no.
01:46 Oh, sorry, sorry.
01:47 I thought it's allowed.
01:49 It's okay.
01:51 Okay.
01:52 Okay.
01:53 I'll explain it to you.
01:55 Bibingka,
01:58 number one,
02:00 this Bibingka doesn't have salted egg.
02:04 I don't like that.
02:06 That's just me.
02:08 It has Buko inside and the cheese,
02:11 that's what you need to be salty.
02:13 Good luck.
02:14 Thank you.
02:21 Thank you.
02:22 Thank you.
02:23 Take care.
02:24 I'm going home.
02:25 It's free. I'm not convinced.
02:26 Bibingka is worth a thousand.
02:30 Can you guess the price?
02:32 This is what Bibingka will eat.
02:34 Presenting,
02:35 the Four Cheese Bibingka of an online shop.
02:38 It has quick melt cheese,
02:41 queso de bola,
02:42 queso puti,
02:43 and parmesan cheese.
02:45 Shalot.
02:46 I feel like this is worth a thousand.
02:50 1,100 pesos?
02:52 15 different Bibingkas,
02:55 but the small ones are enough.
02:57 It doesn't have to be big.
02:58 Good point.
02:59 Good point.
03:00 But of course,
03:01 you can't miss the Pinoy flavor in their Bibingka variants.
03:04 This is the Latik Bibingka,
03:07 which has suman bits inside.
03:09 Double the amount in every bite.
03:10 So this is their Four Cheese Bibingka.
03:12 Don't expect the Four Cheese Pizza
03:24 if the saltiness of the plain Bibingka comes from the salted egg.
03:28 This is the saltiness that comes from the Four Cheese.
03:32 It's good.
03:35 It's good.
03:36 If you want variety, awesome.
03:39 Especially this Christmas,
03:41 if you want to give out something or send something
03:45 that's a bit different.
03:48 It's still classic,
03:51 but different.
03:52 Classic with a twist.
03:54 It's going to work.
03:55 It's really going to work.
03:56 Sometimes, because you have a good budget for premium stuff,
04:00 who knows, this could work for you.
04:02 For me,
04:03 "Ate, plain Bibingka po, no need for salted egg."
04:07 Thank you.
04:09 [music]
04:11 If the Bibingka has leveled up,
04:14 will the Puto Bumbong catch up?
04:16 Below is a layer of Puto Bumbong.
04:22 It has cheese and Leche Flan strips.
04:28 Now, if you're going to buy from them,
04:32 it's individually packed.
04:35 And it has individually packed sauces or toppings, I guess.
04:42 I mean, of course,
04:44 as if it's not sweet enough, right?
04:46 But hey, it's Christmas.
04:48 Added calories, it's included.
04:50 No problem.
04:51 As long as the family is happy.
04:53 Okay, let's try this.
04:56 You ready?
05:01 Ready.
05:04 [music]
05:06 It's important that there's cheese,
05:23 that's where the saltiness comes from.
05:25 It's important that we have sweetness from the condensed milk.
05:29 It's important that the Leche Flan is so milky and creamy.
05:35 And it's important that the Puto Bumbong is a bit hard.
05:38 So I think, you know,
05:41 it's like a family gathering.
05:43 Different personalities.
05:45 But they come together as one every Christmas.
05:49 Merry Christmas.
05:50 Another popular Filipino Christmas dessert
05:54 is also making a name abroad.
05:57 Ube Halaya became an instant fan favorite when they tasted it.
06:01 According to our Ube makers,
06:07 many countries,
06:09 in Europe, Japan,
06:12 and in other parts of Southeast Asia,
06:15 bring home Ube Halaya to their countries.
06:21 And one of the Ube Halaya makers
06:24 is the one we visited in San Pablo, Laguna.
06:27 Ube is delicious here in San Pablo City
06:31 because of the trees and the white Ube that is being grown,
06:36 especially the ones with a lot of milk.
06:38 Their customers,
06:42 from all over the world.
06:44 Just like my uncles,
06:45 he always has a Ube Halaya in Pasolubong
06:47 and he will not be absent from Pasolubong
06:49 because this is our favorite and delicious.
06:53 Made with 90% Ube and 10% wood,
06:57 Ube Halaya is called Balinghoy.
06:59 Balinghoy is used to make the texture of Ube Halaya thicker.
07:04 Aside from this, they also have Ube Jam,
07:10 Cassava Cake,
07:14 and Ube mixed with Cassava Cake.
07:19 [music]
07:21 In a farm in Resto, Cebu,
07:26 the Ube is called Kulay Azul.
07:29 And its seeds
07:32 are said to prevent various diseases
07:34 like cancer and heart disease.
07:36 How true?
07:38 Our best sellers in the cafe is the Blue Ube.
07:41 It was conceptualized during the lockdown
07:43 because we have a lot of flowers that are harvested on the farm.
07:47 So my wife decided to incorporate it in our cafe.
07:51 So we use the juice of the Blueternate
07:54 to make a soup for the Ube.
07:56 That's what created the color of the Blue Ube.
07:58 Oh, and because of the Blueternate,
08:01 Kulay Azul is called Biko.
08:02 Blueternate has antioxidant properties
08:05 that can protect our cells
08:07 against free radicals,
08:08 NOX.
08:10 It tastes organic.
08:14 NOX is organic.
08:15 It's scary because it's a different color.
08:17 But when I close my eyes,
08:19 I still think of Biko,
08:21 which is brown.
08:22 [music]
08:24 [music]
08:46 [BLANK_AUDIO]