Aired (November 24, 2024): Ang star ng Noche Buena ng mga taga-Sta. Rita, Pampanga, isang klase ng bigas na nasa libong piso kada kilo ang presyo! Ang tawag nila rito, duman na binansagan ding Little Green Gold!
Ang ipinagmamalaking duman ng mga Kapampangan, madalas na hinahalo sa tsokolate batirol at kakanin.
Tikman ‘yan sa video na ito!
#KMJS
"Kapuso Mo, Jessica Soho" (One at Heart, Jessica Soho) is the Philippines' top-rating news magazine program, hosted by one of the most-awarded broadcast journalists in the country, Jessica Soho. It features human interest stories, food, news personalities, travel, trends and pop culture.'KMJS' airs every Sunday, 8:20 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
Ang ipinagmamalaking duman ng mga Kapampangan, madalas na hinahalo sa tsokolate batirol at kakanin.
Tikman ‘yan sa video na ito!
#KMJS
"Kapuso Mo, Jessica Soho" (One at Heart, Jessica Soho) is the Philippines' top-rating news magazine program, hosted by one of the most-awarded broadcast journalists in the country, Jessica Soho. It features human interest stories, food, news personalities, travel, trends and pop culture.'KMJS' airs every Sunday, 8:20 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
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FunTranscript
00:00This is probably one of the most expensive types of rice from Pampanga because it's hard to get it before it's ready.
00:13The price? Php 1,000 per kilo? What kind of rice is that?
00:21In the heart of Pampanga, this is the star of their Noche Buena.
00:29For this pinipig that is green in color, more fragrant, and not to mention that it's softer.
00:36However, it's more than Php 1,000 per kilo.
00:41That's why it's called Little Green Gold.
00:44This is the pride of the people of Pampanga.
00:49It's so expensive because of the meticulous process.
00:52The process of making duman is very meticulous.
00:57That's why only a few continue this tradition, like Angkan by JV.
01:04The authentic duman of Santa Rita is made from a type of sticky rice called Lakatan Maluto.
01:14It's made every Christmas or every November and December.
01:22If possible, when I seal it, milk comes out.
01:26It needs to be made early because it can't be sun-dried.
01:30JV and his group tied and tied the rice in a garate or a cart.
01:40They brought it to Palbabewan or Garaje.
01:44The first step in making a lot of duman,
01:50is the mamaspas or pagahampas.
01:53It's to remove the old from the beautiful duman.
01:59Next is balusbusan, where they use kiskisan to remove the leftovers from the tankai.
02:10In pamanyime, they separate the sticky rice from the mixed leaves and skin.
02:20The collected rice is then soaked in water to remove the sepok or the rice that has no contents.
02:30If it doesn't come out, we won't cook it.
02:34It's dried first before it's cooked in the yanga or their traditional Palayok.
02:43So that the rice won't be burnt, the mixing should be continuous for 30 minutes.
02:51So that the rice won't be burnt, the mixing should be continuous for 30 minutes.
03:11The sticky rice is then cooled.
03:20It's then pounded by three people.
03:27They use asong or dambuhalang almirez or mortar and pestle.
03:32The mortar and pestle is more than a century old.
03:41Every day, only 15 to 30 kilos of duman are made by JV.
03:47They sell 4,000 to 8,000 pesos per kilo.
03:52It depends on the quality.
03:54Our grandfather started making duman.
03:59One of JV's main customers is Naluz and Christine.
04:03When I was young, I saw my grandmothers and aunts who always have duman during Christmas season.
04:10This is what makes their chocolate batirol special.
04:17Let's boil the water.
04:21Now, our chocolate batirol is ready.
04:27In a cup, duman is put and hot chocolate batirol is poured.
04:33Duman is put first before the chocolate.
04:37So that the duman will absorb the chocolate.
04:39It's like our samporado.
04:41It's very nostalgic for us.
04:43It's very nostalgic for us.
04:45We just don't want to stop that tradition because it's handed down to us.
04:50It's like the taste of samporado.
04:53The duman specialty in this food is calamiduman or calamay duman.
04:59Calamiduman is a staple calamay of Pampanga.
05:03Its aroma is very fragrant.
05:05Because duman Santarita has a distinct smell, distinct taste that is really special.
05:11The duman is toasted in a pan.
05:14We can already smell its aroma.
05:16Next, we will put the coconut milk.
05:18We will just mix it continuously but it needs to be smooth so that the grain won't be ruined.
05:25When it boils, season it with milk, sugar, and butter.
05:30Actually, it's easy to cook this compared to the regular malagkit.
05:33It's already forming.
05:34We can now transfer it to a bowl.
05:41Calamiduman
05:45It's really soft and delicious.
05:48The rice grains are really whole.
05:51Chef JP's calamiduman recipe was passed down to his wife's grandmother.
05:57It started in the 1970s because it's seasonal.
06:01It's made every year at the end of the year.
06:04Because duman Santarita has a long history and it's only made once a year,
06:10there are some who make their own version of this,
06:14like Lourdes from Tigatarlac City.
06:17She has been selling this for more than 30 years.
06:21Her version of duman is not made in Lakatan, Maluto,
06:25but in Pinipig, which is still being raised in Nueva Ecija.
06:31What gives the duman a green color is pandan.
06:36The pandan leaves were boiled and mixed with coconut milk.
06:41When it cooled down, it was mixed with pinipig.
06:44Let's mix it slowly so it will be soft immediately.
06:57Every Friday, she sells it in front of a church in Angeles, Pampanga
07:02from P100 to P200 depending on the size.
07:25But these versions of duman are far from the authentic duman
07:31that is made in Santarita.
07:34So to protect and preserve the wealth of their town,
07:39the local government of Santarita is now pushing
07:43to make duman a UNESCO Intangible Cultural Heritage
07:50to value and ensure that this tradition will be preserved.
07:55Even if the seeds are there, if there are no people, it's gone.
07:58That's why it's called duman because the group of people
08:02who have intergenerational skills have expertise.
08:05Currently, we do regeneration.
08:08At the same time, conservation.
08:10In case there are problems with the purity of the duman,
08:15they can go back and request for the seeds
08:17to have a rice variety.
08:19Before my grandfather passed away, he said in his last video
08:22that as long as I can do it, nothing will be lost.
08:25No matter what happens, don't stop the duman.
08:28There are grandchildren and children who can continue
08:30for the tradition of the family.
08:34That's why the Christmas wish of the people of Santarita, Pampanga,
08:38is to preserve and preserve the wealth of their town.
08:48Thank you for watching, Kapuso!
08:51If you liked this video, subscribe to the GMA Public Affairs YouTube channel
08:57and don't forget to hit the bell button for our latest updates.