Pampanga’s Sweet, Festive & Tasty Parol | DigiDokyu
Merry Christmas mga Kapuso!
Ngayong nalalapit muli ang Pasko at kabi-kabila ang mga parol at ang mga handaan, ating libutin ang culinary center at Christmas capital ng Pilipinas, ang Pampanga.
Tara, busugin ang ating tiyan at mga mata!
Ngayong nalalapit muli ang Pasko at kabi-kabila ang mga parol at ang mga handaan, ating libutin ang culinary center at Christmas capital ng Pilipinas, ang Pampanga.
Tara, busugin ang ating tiyan at mga mata!
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NewsTranscript
00:00 Culinary capital because of their delicious dishes.
00:03 Lantern capital because of the original.
00:07 They are shining and they are beautifying the design of their lanterns.
00:10 And now, Pampanga.
00:13 It's officially named as the Christmas capital of the Philippines.
00:16 And with just a slice of cake,
00:18 I discovered why Christmas is the best time in Pampanga.
00:23 [music]
00:25 Every Christmas, one of the things that makes us happy
00:47 is the bright and sparkling lights of the lanterns.
00:50 But now, we will also be filled with gifts.
00:53 Here in San Fernando, gifts can also be a blessing.
00:57 This cake is inspired by the famous giant lantern of Pampanga.
01:02 In 2017, a pastry chef started making gift cakes.
01:07 Now, he has made a name for himself in San Fernando and the surrounding towns.
01:12 My name is Fatima and I'm a pastry chef.
01:17 Every Christmas, we make specialty desserts like parol cakes.
01:23 Being a Kapampangan, I want to highlight our province that we are known for.
01:29 So, we are good in food and also we are good with arts, which is the parol.
01:35 One of our favorite food during Christmas is the flavor of its parol cake.
01:39 Like puto bumbong, bibingka, and their bestseller, chocolate batirol.
01:45 Be careful when making sponge cake.
01:47 When making chocolate batirol sponge, it usually takes up to 2 hours.
01:52 Chef Fatima is still in the process of slow baking
01:56 to get the right consistency and to make the base of her cakes moist.
02:01 After making the base, Chef Fatima will complete their bestseller, Christmas Cake Design.
02:06 Let's compliment its different flavors.
02:14 So, what we are using is edible printing.
02:17 So, edible wafer sheet with edible ink.
02:20 It is based on fondant.
02:22 And we will put it on top of our cake.
02:25 And we will put buttercream icing.
02:29 We will just put it on top.
02:31 You will just center it. Yes.
02:34 For it to be precise, all the designs will look alike.
02:39 It should have a base pattern.
02:42 So, these are our buttercream with food colors.
02:46 So, what type of piping will we use?
02:49 We will make small stars until we complete the big star.
02:54 How many cakes can you make in a day?
03:00 Sometimes, we order 100 pieces.
03:05 So, because we are a team of 10, we can make it in a day.
03:10 If you are a team of 10,
03:12 Each of us can make 10.
03:14 Wow!
03:16 Chef Fatima's Parol Cake is also loved by her people.
03:20 Because it is the first time that someone will release a Parol Cake with Parol flavors,
03:26 I acknowledged the city of San Fernando, or my art,
03:30 that promotes our province.
03:34 Why is it important to you, as a chef from Pampanga,
03:38 to be able to make this type of food?
03:42 I highlight our tourism and our food here in Pampanga.
03:49 Being someone who innovates recipes or food
03:54 to highlight a place.
03:56 So, why is it important to feel the miracle of the city
04:00 of San Fernando, or my art,
04:04 to be able to make this type of food?
04:05 It feels good because of the look, the flavor, and the Christmas atmosphere.
04:12 When you give this to someone,
04:15 it's like you're giving the presence of Christmas.
04:18 Especially, we know that there's a pandemic,
04:21 and there's a lot of trials in the year 2023.
04:27 And when you eat something colorful,
04:30 life becomes happier.
04:32 We're looking forward to a better year.
04:36 Yes, that's true.
04:37 Chef, I hope this design I made for your Parol Cake will be a success.
04:43 Of course, sir. You can be a cake artist.
04:46 Wow, that's from a chef.
04:48 So, what are we waiting for? It's Tiki Man time!
04:51 [music]
05:00 The taste of this Baterol Cake is a bit unique.
05:06 Let's start with the sponge.
05:08 It's really moist.
05:09 It's like it's melting in your mouth.
05:12 But it has a different chocolate flavor
05:15 because it has a bit of chocolate.
05:17 It's like I'm tasting a Pinoy flavor.
05:22 Sour, sticky, chewy,
05:25 salty, sour, and crunchy.
05:28 Is it okay to combine these ingredients to make a pie?
05:32 That's what we asked Bakalor Pampanga
05:35 to find out the secret of Kabalanchan Pie.
05:38 It was invented by gastroenterologist and baker, Dr. Leonardo Manabat.
05:43 Kabalanchan is a small barrio, part of the municipality of Bakalor.
05:50 There was an important event in Kabalanchan in 1995.
05:54 In Pasig, there was a Kabalanchan tragedy.
05:58 At that point, many of our townsfolk were affected by the flood.
06:03 But by God's grace and blessing,
06:05 the Kabalanchan people were proven to be very resilient.
06:10 After a long trial,
06:13 one of the ways Kabalanchan people rose up
06:16 was by selling different kinds of food.
06:19 In fact, I met someone there who supplies Kabalanchan products.
06:24 So it just came to my mind,
06:26 what if in honor of the people who have survived the flood in Kabalanchan,
06:31 why not create a pie that can showcase the products of Kabalanchan?
06:37 So, Ate Rebe mixes the suman.
06:40 It needs to be cut into small pieces
06:43 so that when we mix it, it won't be difficult to make.
06:46 It won't be lumpy.
06:48 After we make the suman custard,
06:50 the next step is to prepare the ube halaya.
06:54 As you all know, the pie has different flavors.
06:57 It has salty, savory, and a little sweetness.
07:02 The making of Kabalanchan pie is not easy
07:05 because it takes almost 48 hours.
07:09 So this is the suman custard.
07:11 So that's the first layer.
07:14 It reminds me always of Christmas.
07:16 Every time I do a pie,
07:17 any time of the year,
07:18 when someone orders a pie,
07:20 it makes me reminded of my late parents.
07:24 How we spent Christmas as kids before in Pampanga.
07:27 Now, we're going to add the second filling,
07:30 which is the ube halaya.
07:33 Who wouldn't appreciate Kabalanchan pie
07:36 because it represents a Christmas star.
07:39 It's like a Christmas tree.
07:40 For the savory part,
07:41 they will also add tamales.
07:44 The base, the main ingredient,
07:47 instead of the corn or the masa,
07:50 they call it masa,
07:52 it's like pulverized corn.
07:55 What we use here is sticky rice.
07:58 Then, it's pulverized.
08:00 Because it's special,
08:02 it's savory.
08:03 There's salted egg.
08:04 To complete the ingredients of Kabalanchan pie,
08:07 they will add special cream made from coconut milk.
08:11 It tastes very Christmas-y.
08:21 Very festive.
08:23 It's really a dish that can be prepared
08:26 on the coming Christmas.
08:28 It's funny to think that
08:30 in one town,
08:32 you can find these ingredients
08:34 and you can make this delicacy
08:37 that you can make big here in Pampanga.
08:40 From Bacolor,
08:42 let's go to Arayat, Pampanga
08:44 for a special dessert
08:46 that we call kapit.
08:48 This recipe came from Nina
08:51 to her mom, Luvie.
08:53 They say that
08:55 the delicious food
08:57 is usually found in your house.
09:00 My mother, Luvie,
09:01 made this.
09:02 She started making this.
09:04 She makes this for her family
09:06 and her friends.
09:07 If she has friends
09:09 who want to try
09:11 the desserts she makes,
09:12 this is her special dessert,
09:14 the special kapit.
09:15 In 1995,
09:18 we came home to Pampanga
09:20 with my children.
09:21 Then, in 1998,
09:23 I started making rice cakes again.
09:25 I ordered a little bit.
09:27 It's important to me
09:29 because that's what my children and I lived.
09:31 Especially now,
09:32 they're back here in the Philippines.
09:34 As an OFW
09:39 who has a work group here in the Philippines,
09:41 I need a daily income
09:43 that I can say that I won't lose.
09:45 Because food is always there.
09:48 So, my mom used to push me
09:50 to do this business.
09:51 The most special thing here is
09:53 how we present it in Bilao.
09:55 When you give it to someone,
09:57 it's presentable.
09:59 And I'm sure they'll like it,
10:01 not just the taste,
10:02 but also the look.
10:03 We made it like a shape of a cake
10:06 to make it look better
10:08 and more appetizing.
10:10 Now, we'll teach Ms. Nina
10:12 how to cook kapit.
10:15 What are the ingredients we'll start with?
10:18 We'll start with the water.
10:19 What's next?
10:20 The coconut milk.
10:21 That's really fresh
10:22 because the coconut milk has a different taste.
10:24 The coconut milk is fresh
10:26 compared to the powders
10:28 that you can buy in cans.
10:29 Next is sticky powder.
10:31 Glutinous rice.
10:33 After mixing the ingredients for at least 1 minute,
10:38 we'll put it in the steamer for 15 minutes.
10:41 After 15 minutes of steaming
10:45 and 10 minutes of cooling down,
10:47 Ms. Nina will teach us
10:49 how to fill it.
10:51 What are we going to do here?
10:52 We'll start by spreading the ube halaya.
10:56 Spread it out.
10:58 Why is kapit called kapit in this dish?
11:02 The flour we used first
11:05 is like cassava flour.
11:07 If you roll it, it won't be kapit.
11:09 The filling will separate
11:11 from the base.
11:14 When we tried the glutinous powder,
11:17 because it's stickier,
11:19 it became kapit.
11:20 That's why we call it kapit.
11:22 Now, they'll put their homemade langkajang.
11:26 Now that we've put the filling,
11:30 we'll roll it like sushi.
11:32 To be a feast for the eyes,
11:36 the kapit will be spread on a banana leaf
11:38 to look like a parol.
11:40 The special tip will make it more complete
11:42 and more delicious.
11:46 [music]
11:51 In a restaurant,
11:53 if the guest is Filipino,
11:55 you will never go wrong
11:57 if you eat a rice dish.
12:00 I ate two dishes.
12:02 It's like I'm tasting
12:04 a fusion of rice
12:07 and the desserts we ate.
12:10 It's soft,
12:12 the taste is just right.
12:13 These are the types of food
12:15 that you'll definitely come back to
12:18 when you're away from your hometown.
12:20 It's one of the foods
12:22 that you'll look for
12:24 because it has a very homey taste.
12:26 [music]
12:29 The balance kit is like your life.
12:31 You're like family.
12:33 You're like a family.
12:34 You live as one.
12:35 I hope this Christmas
12:37 that Kabalanchian Pie
12:39 will be part of the staple Kapampangan dessert.
12:42 Not only on Christmas,
12:43 but all the year round.
12:44 This is a way of saying
12:47 it's still a happy Christmas.
12:49 It's still a happy holiday
12:51 when you give these to your loved ones.
12:54 [music]
12:57 Our fellow Filipinos in Pampanga
12:59 not only remind us of the colorful colors of the Christmas tree,
13:02 but also of the joy and light of Christmas.
13:05 Even in the delicious food
13:07 that has a special and authentic Filipino ingredient,
13:10 they share their story of
13:12 being good,
13:14 being considerate,
13:15 and loving.
13:16 I'm JM Mn Sinas of JMA Integrated News
13:19 for DigiDocu.
13:21 [music]
13:50 [music]
14:19 [BLANK_AUDIO]