Aired (October 13, 2024): Ano ang comfort food mo? Para sa mga taga-Bukidnon, ito ang kanialng tradisyunal na binaki! Paano kaya ito ginagawa? Alamin 'yan sa video na ito. #IJuander
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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00:00If we're talking about comfort food, the specialty of Bukidnon is the Binaki.
00:14It's cold. I don't like it.
00:19It's like a cake flavored corn.
00:21Not so sweet.
00:22The sweetness is enough.
00:24And then, creamy.
00:26The Binaki is made from crushed corn, milk, and butter.
00:41The mixture is put back into the corn.
00:50Then, it's cooked in a steamer for 15 minutes.
00:56For the people of Bukidnon, the word Binaki comes from the word Baki, which means Palaka.
01:06Palak-palaka is the opposition of the people who used to cook Binaki back then.
01:13Others even believe that Binaki comes from the same root so that it looks like Binti ng Palaka.
01:24Hmm. That's right.
01:28It's not surprising that corn is the main ingredient of Binaki.
01:35It's not surprising that corn is the main ingredient of Binaki.
01:42The province of Bukidnon is the top producer of corn in the entire northern Mindanao.
01:52The corn produced there produces more than 300,000 metric tons per year.
02:00That's equivalent to more than half of the total production of corn in the entire region.
02:11One of the people who still cooks Binaki until now is our co-founder, Lisa.
02:18We inherited our business from our parents.
02:20It started in 1974.
02:23They started in Binangkal, then in the places where they wrap the bread.
02:29There were only two bakeries in our barangay back then.
02:31They were the ones who supplied the bread to Bukid.
02:35Even to Bukid.
02:37They started selling Binaki in 2010.
02:44And after more than a decade, they are still selling Binaki.
02:54Aside from the cheese that they add to the filling,
02:59corn is also a fresh ingredient in their crops.
03:05They say that their Binaki cannot only be sold in nearby provinces, but also in other countries.
03:12We are proud because many people call us.
03:15Those who taste our Binaki, they will buy 100 pieces and bring them to other countries.
03:22It needs to be frozen for 24 hours.
03:29But people wonder, not only Binaki, Bukid also has that.
03:36Because they also have the modern version.
03:39We are used to having a sizzling plate for food.
03:42It is usually for lunch or snack.
03:49But this restaurant is different from Manolo Portich.
03:56Because their sizzling is for dessert or breakfast.
04:01This is the sizzling Binaki.
04:04Our owner is fond of twists when it comes to dishes.
04:08The sizzling Binaki is more like brownie a la mode.
04:12The Binaki we made is like a square cake.
04:16We pour caramel to make it sizzle on the sizzling plate.
04:20Purple corn has the same texture as yellow corn, but it's sweeter.
04:26Let's proceed ourselves.
04:28Let's go.
04:29Let's taste it.
04:30Let's proceed ourselves.
04:32Let's proceed.
04:33Let's taste it.
04:36This is where they take pictures.
04:39Hello.
04:41I'm sorry.
04:42Step up.
04:52Wow.
04:54Wow.
04:56Wow.
05:00It's still boiling.
05:05Mmm.
05:07It's like a pudding with ice cream or something.
05:11Because it has almonds, right?
05:13It's delicious.
05:14I can't explain its taste.
05:16Delicious.
05:20What's my name again?
05:22Wow.
05:30Wow.