Kakanin season kapag papalapit na ang Pasko! Pero alam n’yo ba na sa Lian, Batangas, hindi raw kumpleto ang okasyon kung wala ang kakanin na bibingkoy! 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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00:00But first, I'm excited for our food trip this morning.
00:05You look so appetizing.
00:08It's a good thing that Andrew is here.
00:10So this is what we call Bibingkoy.
00:14It's a rice dish that's famous in Lian, Batangas, and Denarayo.
00:19As you can see, there's a lot of lati.
00:21Eva is already eating.
00:23And I heard that it's also sweet.
00:25Chef J.
00:27What's the difference between Bibingkoy and other rice dishes like Bibingka?
00:32Let's taste this before Andrew gets ahead of us.
00:35Oh, he's already ahead of us.
00:36Oh, the lati is thick.
00:38Yes, the lati is thick.
00:39It's oily.
00:46A blessed morning.
00:47A blessed morning to all of you.
00:49It looks like you're enjoying our sample.
00:52Earlier, you were irritating me with the tawid.
00:54And to your question, this is the main difference.
00:57Well, it has a lot of components just like the other rice dishes we know.
01:01But what's different about Bibingkoy is its layers.
01:05Actually, it has three layers.
01:08It's comprised of galapong at the bottom,
01:11mashed mung bean in the middle,
01:14and another layer of galapong.
01:17And that's their lati.
01:19Ma'am Susan said that it's oily.
01:21And of course, as you said earlier,
01:23people here in Lian, Batangas are really irritating.
01:27It's like they're murdering Bibingkoy.
01:30And to find out all about the success story of Bibingkoy,
01:34we have here with us,
01:35Ma'am Jane.
01:36A blessed morning, Ma'am Jane.
01:37Hello, good morning.
01:38There.
01:39Very exciting, Ma'am.
01:40It's fun.
01:41Earlier, you told us that you're the only one who feeds them.
01:46Yes.
01:47Now, it's your turn to feed them.
01:51You're a winner.
01:52Ma'am, we're just curious.
01:54I already mentioned to Ma'am Jane and Ma'am Susan
01:57the difference of Bibingkoy.
01:59How do you make it?
02:01First, before grinding the galapong,
02:05we soak it overnight
02:07so that when we grind it, it'll be finer.
02:11It'll be easier to grind.
02:12I know that all of you are saying that it should be overnight.
02:16Then, as you can see,
02:18this is the only thing they cook,
02:20the big palayok.
02:22So, bibingka, this is the bibingka part.
02:24What are we going to do here, Ma'am?
02:26We're just going to put it here.
02:28So, this is our palayok.
02:31We have a layer of banana leaves here.
02:34So, we're just going to pour it.
02:35Then, Ma'am Karen,
02:37Ma'am Jane,
02:38earlier, you were saying that this is the most critical part
02:42in making Bibingkoy.
02:44Yes, Ma'am.
02:45Why is that, Ma'am?
02:46Because sometimes,
02:48if we don't take care of it properly,
02:50sometimes, it'll be raw
02:54or it'll get burnt.
02:56So, as you can see,
02:59we only have a very thin layer here.
03:02So, Ma'am Jane said earlier that we really need to take care of it
03:05because if you're not an expert,
03:07it'll get burnt
03:08because this is the next step.
03:10Yes, Ma'am.
03:11So, same with the bibingka process,
03:13we have a layer of uling on top
03:15and a thin layer underneath.
03:18So, normally, how long does it take to cook this?
03:22It depends on the type of uling that we're using
03:26because sometimes,
03:27the uling is not that good.
03:30Yes, it depends on the heat.
03:32Then, this is what we're looking for when it's cooked.
03:36Here, Ma'am.
03:37This is the galapong that we cooked.
03:39This is the second layer, Ma'am.
03:42So, we'll just press this.
03:44This is cooked, Ma'am?
03:45Yes, Ma'am.
03:46Then, what do we add to this, Ma'am?
03:48Just sugar.
03:50Just sugar,
03:51mashed.
03:52Then,
03:53we also need to spread it evenly.
03:58And,
03:59we also need to make it even.
04:03Yes, Ma'am.
04:05So, we'll just layer it.
04:07Then, Ma'am, can we pour the galapong
04:09or will you cook it again?
04:11Yes, Ma'am.
04:12We'll cook it again.
04:13We'll put the fire on top again.
04:15Ah, okay.
04:16So,
04:17this one,
04:18it's a lot of work.
04:19Yes, Ma'am.
04:20It can't be done easily.
04:22So, this is what it will look like
04:24when our mung bean is cooked.
04:28Right?
04:29Yes, Ma'am.
04:30Then, what's next, Ma'am?
04:31The galapong again.
04:33This is our third layer.
04:35What's this, Ma'am?
04:36I'll just pour it here, right?
04:37Yes, Ma'am.
04:38So, we'll just divide it.
04:39Just estimate it,
04:40because it needs to be expert.
04:42Who's training you here, Ma'am?
04:44None.
04:45Only Ma'am Esther?
04:46Only my grandmother.
04:47She's the only one who's been doing this for a long time, right?
04:50There.
04:51So, is that layer enough, Ma'am?
04:53A little bit more.
04:54A little bit more.
04:55There.
04:56Then, of course,
04:57we'll cook this again.
04:59There.
05:00So, again,
05:01this cooking rig is very critical.
05:05As you can see,
05:06we'll put it here.
05:07We'll cook it for more or less another 15 to 20 minutes.
05:11Then,
05:12what's the final layer of this, Ma'am?
05:15The palabok.
05:16Palabok, okay?
05:18Don't be confused,
05:19because what they call palabok here
05:21is the latik
05:22that we call it in other places.
05:24That's why it gives a nice crust on top
05:27that looks like it's bouncing.
05:29Then, you lift it up.
05:31And that's the signature
05:33rice dish.
05:35Ma'am,
05:36how many bales of bibingkoy do you sell in a day?
05:40On normal days,
05:41we sell 15 to 20 bales.
05:43But it depends on the orders
05:46and the stock that can be sold to walk-in customers.
05:49To walk-ins, right?
05:50Yes.
05:51But their orders continue
05:53to those who pre-order.
05:55Then, Ma'am,
05:56what is the price of the bibingkoy that we offer?
06:00For one whole,
06:01it's Php 620.
06:03For one half,
06:04it's Php 320.
06:06And for one-fourth,
06:07it's Php 180.
06:08So, it's really cheap.
06:09It depends on their occasion, right?
06:11This is a winner.
06:12It's heart-warming.
06:13I was able to eat it first
06:15just like our colleagues in the studio.
06:17And I'm already enjoying the classic.
06:19Since 1981,
06:20they've been selling bibingkoy here in Lian, Batangas.
06:23It's a winner, Ma'am.
06:24And aside from that,
06:25of course, they still have a lot of products
06:27that they make here
06:28and allocate to their customers.
06:30But,
06:31you can look forward to our food adventure.
06:33Continuously,
06:34always popping up
06:35in your country's morning show
06:36where you're always the first to...
06:38First to try!