“Mas malagkit, mas madikit ang relasyon ng pamilya!” Ito ang kasabihan kapag inihahanda ang mga kakanin tuwing bagong taon! Kaya naman sumugod na si Chef JR sa Bibingka Capital of the Philippines— ang Cainta, Rizal! Panoorin ang video.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.
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00:00Meanwhile, it's only been five days and it's already the new year.
00:03So, let's start preparing for midnight.
00:07One of the things that we don't forget to prepare is Kakanin!
00:11Kakanin, oh my!
00:13We have seven types of Kakanin here, Juancho.
00:16Let's start with these seven.
00:18What Kakanin do you prepare every new year?
00:21There's a lot. What do you call this, Mommy Sue?
00:24This is my favorite.
00:25When I saw this, I knew it was this.
00:28I don't know what it's called now, but I know it's Biko.
00:32This Biko is what my taste buds know.
00:37There you go.
00:38So, Kapus, you can't really lose Kakanin when there's a celebration of the new year.
00:44And not only that, there's a belief that it brings good luck.
00:48And it's a symbol of family togetherness.
00:51There you go.
00:51As they say, the stickier, the luckier, the tastier.
00:58That's why Chef JR looks like he's going to bring good luck.
01:02Kakanin is overloaded with food.
01:04His adventure is this morning.
01:06Hi, Chef!
01:07How many Kakanin do you have now?
01:09Guys, the sizes of the Kakanin here in the studio.
01:12How many do you have, Chef?
01:13Morning!
01:17A blessed morning, Ma'am Susan.
01:18A blessed morning, Juancho.
01:20The price range of our Kakanin is from P220 to P720.
01:24And it's just right.
01:26Because we're so far from Tinegri, the Bibingka capital of the Philippines,
01:30which is Caintarizal.
01:31And as you can see, there are only nine selections of Kakanin here.
01:37Just like what Brother Juancho said,
01:40Kakanin is a symbol of family togetherness.
01:46Or a stronger relationship between the family and Ma'am Susan.
01:49I agree.
01:50They say that it brings good luck when you have Kakanin ready for your Meja Noche.
01:55And of course, to find out all about our favorite Bibingka and Kakanin,
02:00we'll be joined this morning by our friend, Ma'am Jovet Fernandez.
02:04A blessed morning, Ma'am.
02:05Good morning!
02:06There!
02:07They're so popular.
02:08They've been making their Kakanin since the 70s.
02:11Ma'am, we just want to know about Bibingka.
02:14Earlier, Juancho showed me Biko in the studio.
02:17Here in Rizal, it's called Bibingka.
02:21It's just a different term, but I'm sure you're familiar with it even if you're from the Philippines.
02:27Can you show us how you make it?
02:30The process of making Bibingka is to boil water first.
02:36Then, we'll wash the Malagkit.
02:38After the water boils, we'll add the Malagkit.
02:43Then, we'll add the coconut milk to make it more flavorful.
02:47Those are the basic components of Bibingka.
02:51The Malagkit that has been cooked first with vinegar and coconut milk.
02:57After that, what's the next step?
03:00After that, we'll add the toppings.
03:02The toppings.
03:03Here it is.
03:04Earlier, we saw how beautiful its color was.
03:07Here, we have white Bibingka.
03:09What is this, Ma'am?
03:11This is what we call Bibingka Pinitig.
03:14Okay. Bibingka Pinitig.
03:15This is the flattened bottle of Malagkit, right?
03:20Then, this is what we'll be using to top our Latik.
03:25That's what's really clincher in Kainta earlier, the Latik.
03:30Okay. So this is the dried Latik.
03:34Then, we'll spread it.
03:37We'll just spread it evenly, right?
03:40Ma'am, if it's midnight or New Year's Eve,
03:44what time do you usually start your operations here?
03:46If it's New Year's Eve, we'll be doing our operations for 3 consecutive days.
03:52We'll be doing our operations for 24 hours.
03:54Okay. Then, we'll just spread it evenly.
03:57I'll pass this to Kuya. He's the expert here.
04:00Aside from Bibingka, we also have Sapin-Sapin.
04:05I just want to show their style. I hope I'm doing it right, Ma'am.
04:12Sapin-Sapin is called Ube, right?
04:14It's layered, right, Ma'am?
04:16Oh, this is Ube.
04:18Let's look for Sapin-Sapin.
04:19We have a lot of options here.
04:21So, it depends. Choose your weapon.
04:23What's your lucky trip?
04:26What's the family's must-bet like Brother Wansu's?
04:29I like to say that it's up to you.
04:32You won't miss it.
04:34Sapin-Sapin is layered. Of course, we want the colors to be masterpieces.
04:39Let's just flip this.
04:41There.
04:42Am I doing it right, Ma'am?
04:43Yes, you're doing it right.
04:44Can I just stand here?
04:47There you go.
04:49And then, let's see.
04:52Then, we'll just split this, right?
04:54Yes, we'll just split it.
04:56We'll put toppings and fill it up.
04:58Ma'am, how long is the shelf-life of rice?
05:04The shelf-life of rice here in Cahinta is 3 days.
05:09But we always tell our customers to consume it immediately.
05:12Because some people just eat it right away.
05:14Yes.
05:15When it comes to rice, we know that we have to finish it right away.
05:19And of course, 3 days is a long time, Ma'am.
05:22Aside from Sapin-Sapin and Bibingka,
05:25Ma'am Jovet, what else are we offering to our customers here in Cahinta?
05:29We have a lot of variants of rice.
05:31In Camellis, we have nine variants of rice.
05:35We have Kutsinta, Kasava,
05:39the classic Bibingka, Sapin-Sapin, Pinipig, Ube Munggo.
05:44There's Munggo in the middle.
05:45Ube Munggo sounds good.
05:46Ube Kalamay with Langka.
05:48Ube Kalamay with Latik and Sapin-Sapin with Latik.
05:51That's a lot.
05:52Ma'am, how can I order from you?
05:54Of course, our customers will be interested.
05:56You can order through online.
05:58You can order through our FB page.
06:00You can also order directly from our cellphones.
06:02So, you should call them right away
06:05because it seems like 500 boxes per person are being made here.
06:10That's why you should line up your orders here, Ma'am Jovet.
06:14Yes, Ma'am.
06:14There you go.
06:16Of course, we won't let them pass.
06:18Earlier, Ma'am Susan and Brother Wancho were in the studio.
06:23So, Ma'am, what's your favorite dish here?
06:26For me, it's the Bibingka.
06:28Earlier, I was wondering about the Bibingka, the Panadiko.
06:32In different parts of the Philippines, the term is different.
06:35But we all know that this is a solid food adventure.
06:39Ma'am Jovet, thank you so much.
06:41Thank you, too.
06:42Of course, for exciting food adventures,
06:45you should always follow me here at your country's morning show
06:48where for 25 years,
06:51always first in news, service, and happiness,
06:54Unang Hirit!
07:07New Year is coming.
07:08Are your delicious rice cakes ready?
07:11Chef JR is super ready.
07:14He's so lucky because he has a lot of rice cakes this morning.
07:18Chef, what other rice cakes can you recommend?
07:24The rice cakes are delicious.
07:25Blessing to you, again.
07:26To you, Kapuso.
07:27Our food adventure is really amazing.
07:29We'll be back here in Quintarizal
07:32where we rented a legendary Bibingka.
07:37Bibingka, the capital of the Philippines.
07:39Aside from that, Kapuso,
07:40they also offer different kinds of rice cakes.
07:43We have a lot here.
07:44You can add more spreads.
07:47In the upcoming midnight,
07:48we have Pinipig,
07:50we have Sapin Langka,
07:53we also have Bibingka.
07:55Of course, the signature that we've been talking about.
07:58We have Kasava,
08:00Kutsinta,
08:01Ube Munggo.
08:03For those who are looking for something different,
08:06there's a filling in the middle.
08:08We also have Ube Kalaman.
08:10We call it Ube Langka.
08:12We also have Ube Latek
08:16and our Sapin Latek.
08:18The price varies from Php 220 to Php 720.
08:24And if you want to be assorted,
08:28they also offer you something.
08:30For example, in one serving,
08:32we have different kinds.
08:33We have Bibingka,
08:34Sapin,
08:35Ube Kalamay,
08:36and of course, Kutsinta.
08:39Earlier, we already tasted their Bibingka.
08:42Of course, I've been here for a while.
08:45Choose your weapon.
08:46It just depends on what kind of luck you want.
08:49In the upcoming new year,
08:51we have an offer for you.
08:55This is my first time trying our Bibingka Pinipig.
09:01For those who are not familiar with Pinipig,
09:04this is the flattened version of Malagket.
09:09It smells good.
09:11And of course,
09:12it smells like Latek.
09:16When you smell it,
09:18you'll feel nostalgic.
09:20And you know,
09:21this is also nostalgic for most of us.
09:24The taste is...
09:29For me, what I like about this
09:31is the perfect balance.
09:32Because usually,
09:33or sometimes,
09:35when you eat other kinds of rice,
09:37the ones that are too sweet are perfect for me.
09:41And of course,
09:43for those of us who want to order,
09:45you need to call us right away
09:47because you might get a call.
09:49They've been doing this 24x7
09:53for the upcoming new year.
09:56And of course,
09:57this is my favorite.
09:59Sapin Langka.
10:02What's good about Sapin Sapin
10:05is the different layers.
10:07We have coconut milk here.
10:10The yellow is Langka.
10:12And of course, the Ube.
10:14It's Ube flavor.
10:18Texture-wise,
10:19it's like you're eating the sky.
10:21Right?
10:22And the color combination
10:25gives it a different look
10:29when you serve it on a table.
10:31Of course, it's a different spread.
10:33It's really delicious.
10:34It's a winner.
10:35Here's more.
10:36Let's try this one.
10:38Let's try Sapin Latik.
10:42This one.
10:44This is also Sapin Sapin.
10:47This is one of their bestsellers.
10:49But it has a layer of Latik on top.
10:53You can see the Kapuso.
10:55And this is my favorite.
10:57They didn't save on the Latik serving.
11:02And Kapuso,
11:03what's good about what we did this morning
11:06is that they're able to provide employment,
11:10work,
11:11and racket to our Kapuso here.
11:13And the others here,
11:15they're also summer workers.
11:16It's like they're seasonal workers.
11:19Because they have so many orders.
11:22This is a joke.
11:23They started in the 1970s.
11:26And of course,
11:27all of their family,
11:28the whole family,
11:30is in the business of making Bibingka and Kakanin.
11:34So, these are the types of food adventures
11:36that are really worth it.
11:38It's really proud
11:39because our Kapuso,
11:41aside from maintaining our tradition every new year,
11:46it's able to provide employment
11:48to our Kapuso here
11:50within the local.
11:51So, it's able to boost the local economy.
11:54Especially here in Cainta.
11:56I'm still on a food trip.
11:58We also have Ube Langka here.
12:01There it is.
12:03It's a winner.
12:06Aside from that, Kapuso,
12:08when we went around their factory,
12:11they're the ones who produce the most.
12:15So, our visit to Cainta is really worth it.
12:18And of course,
12:19for solid food adventures like this,
12:22I'm always here with you
12:24on your country's morning show
12:25where you're always the first
12:27to see,
12:28have fun,
12:29and be happy.
12:30Unang Hirip!
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12:51Thank you, Kapuso!