Paggawa ng “minasa” sa Bulacan, alamin | Dapat Alam Mo!
Aired (July 18, 2024): Work of art — ganyan kung ituring ng mga Bulakenyo ang kanilang paboritong biskwit na “minasa.” Kung sining sa likod ng paggawa ng minasa, alamin sa video.
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00:00Oh, Kuya King!
00:03There are so many animals out there!
00:05So many!
00:06Wait a minute, wait a minute.
00:08It's not harmful to the animals.
00:10Do you know why there are so many animals out there?
00:12It's because the next generation of animals will be more delicious.
00:15That's right.
00:16Here it is.
00:17We have pineapple.
00:18Wow!
00:19There are a lot of Filipino foods that are more delicious now.
00:22Wow!
00:23There are a lot of people who are trying to revive this so that the next generation can still taste it.
00:30There!
00:31That's the story of Bernadette Rose.
00:34We're almost there!
00:35We're almost there!
00:38The favorite biscuit of the Minasa people of Bulacan is not only delicious in taste,
00:44it's also a work of art.
00:45But aside from being delicious,
00:47it also has a history that was continued by the people of Bustos, Bulacan.
00:56One of the Minasa workers is Ricky, who is 50 years old.
01:00His family started making minasas in 1985.
01:05My mother started this.
01:08She just tried to market this in Bustos
01:13until it continued to grow.
01:18Minasa is a type of biscuit that has a design or imprint on top of it.
01:23This is still the time of the Spaniards when they started doing this in our town.
01:27This is also a status symbol where only rich or middle-class families can eat this or can make it beautiful.
01:38In the early days, wood was rolled with a design that has an imprint on top of the dough.
01:44It was first used as a flat mold.
01:48In the past, it was used as flour.
01:51Now, it is used as wood.
01:53The sack or arrowroot was abundant in the town of Bustos that day.
01:57You should know that most of the designs in the mold of the minasas
02:01were also used in the making of palamutis in houses.
02:05One of the most important parts in the making of minasas is the mold or trojel.
02:10Roger is one of the remaining trojel makers in the town of Bustos.
02:15I started when I was only 23 years old.
02:19Now, I am 69 years old.
02:24Roger cuts each design manually.
02:28It needs to be hard.
02:30Jackal, nara, kamagong.
02:32The designs that Roger cuts in the trojel depend on the customer's taste.
02:37But most of the designs are leaves and flowers.
02:41Sometimes, there are heads of ants.
02:45Roger finished two trojels in one day and he sells each piece for P650.
02:53But the art of making trojel is slowly disappearing.
02:57Sometimes, I teach people, but they don't like it.
03:02Ricky also makes his trojel for Roger, which they still use in the 1950s.
03:11In the making of minasas,
03:13the wet and dry ingredients are mixed together until the dough is formed.
03:18The dough is rolled and cut according to the length of the trojel.
03:24Next, the dough is placed in the trojel and the rolling pin is used to make the designs.
03:30The minasas are separated using a cookie cutter
03:33and it is cooked in the oven for 15 minutes.
03:46We only taste it during festivals because that's where we make it.
03:52It's delicious in the morning, especially in the afternoon.
03:55It's delicious in coffee and chocolate.
03:57It's delicious, it's not too sweet.
03:59Minasas are not just a product of a person who rolled it and made it delicious in time.
04:04I'm also happy.
04:06Somehow, when I was looking for a job, they also helped me.
04:13Without trojel, there is no minasas.
04:15But it's a masterpiece of a country that is strengthened by art and taste.
04:21I'm Bernadette Reyes, and that's the story you need to know.