Aired (November 19, 2023): Kakanin sa Pangasinan na Patotoy na katunog man raw ng pribadong parte ng katawan, hindi naman malaswa ang lasa nito! Pasok nga ba ang lasa nito sa ating mga ka-juander? Panoorin ang video na ito.
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00:00 During vacation, not only beach, but also vacation to go to and from work.
00:04 Because for young men, vacation is also the perfect timing to continue.
00:09 But the old man is joking, "Pototoy" is about to graduate.
00:13 But wait, "Pototoy" is not only called in the private part of the body,
00:19 it is also the sound of a famous singer from Pangasinan.
00:28 The word "Pototoy" refers to the attitude of a young man,
00:33 who is not yet circumcised.
00:35 We are fond of giving names,
00:38 we are fond of giving names,
00:40 based on what we can see.
00:42 Juan is fond of naming different kinds of names,
00:46 of the names that are related to these things.
00:49 And this includes giving Juan's name to a rice,
00:54 which is considered a delicacy in the province of Pangasinan.
00:58 It is like a sumal,
01:00 but it is not really wrapped entirely in banana leaves,
01:04 but it is just cut lengthwise,
01:06 like the shape of a young man's arm.
01:10 And when you eat it,
01:12 it has a filling, like a liquid,
01:17 so that is what is called "Pototoy".
01:23 In the town of Dasol in Pangasinan,
01:25 we know our wanderer CJ.
01:28 According to him, his "Pototoy" is different,
01:31 because instead of having a common "Yema" filling,
01:34 he has salted caramel,
01:36 and the salt used in making it,
01:38 from Dasol,
01:40 the home of the salt,
01:42 the "Siala".
01:44 The usual filling of "Pototoy" is the classic "Yema".
01:49 But of course, because we are in the home of quality salt,
01:52 we made our own flavor,
01:55 which is salted caramel.
01:57 CJ looks like he's really curious,
02:00 so let's go and light the fire,
02:03 and find out how to cook "Pototoy".
02:06 Hello, my fellow wanderers!
02:08 Now, I will teach you how to make our special sweet "Pototoy".
02:13 Let's start with making the filling,
02:16 or salted caramel.
02:18 Let's open the lid first.
02:21 On low heat,
02:23 I put 3 cans of condensed milk.
02:27 Let's just mix it so that the condensed milk doesn't stick to the pan.
02:33 Of course, we will add salt.
02:37 While we are cooking this,
02:39 we can now make the "Pototoy" dough.
02:43 In making the "Pototoy" dough,
02:45 combine in a bowl the glutinous flour,
02:48 oil, water, and salt.
02:50 Knead until you get the right consistency,
02:53 which is not too sticky and not too soft.
02:57 Then, we will roll it and set it aside.
03:01 Now, fellow wanderers,
03:04 we will get a pot with water.
03:09 Let's wait for it to boil.
03:12 Then, fellow wanderers, while it's boiling,
03:15 we will add the filling of the sweet "Pototoy".
03:19 From round shape, let's just make it flat.
03:22 Then, let's get salted caramel sauce.
03:25 Let's put it in the dough.
03:29 Then, let's get ube halaya.
03:33 From this, we will roll it.
03:41 Let's put the "Pototoy" dough.
03:49 Here in the boiling water.
03:52 After a few minutes, and when the "Pototoy" is already floating,
04:02 let's remove it and soak it in cold water
04:05 so that it won't stick.
04:07 Then, let's roll it.
04:13 Wrap it with banana leaves.
04:16 Then, wrap it with banana leaves.
04:17 And our special sweet "Pototoy" is ready to serve.
04:33 It's delicious.
04:38 The sweetness and saltiness complement each other.
04:42 It's delicious.
04:46 Even though it's called like that, it's still delicious.
04:49 [music]
05:11 [BLANK_AUDIO]