Aired (January 26, 2025): Ang pag-iibigan ng mag-sing-irog na ito sa Quezon Province, mas lalo raw pinapatamis ng napakalagkit nilang panghimagas na… kalamay!
Sa Sta Maria, Iocos naman, ginagawa ang tradisyunal na matigas at kulay cream na kendi na kung tawagin, balikutsa!
Pero bago matikman ang tamis ng mga ito, kailangan munang pagdaanan ang pait! Mahaba at matagal kasi ang proseso ng paggawa.
Sabay-sabay tayong mag-crave sa mga klasik na minatamis 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, 8:15 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
Sa Sta Maria, Iocos naman, ginagawa ang tradisyunal na matigas at kulay cream na kendi na kung tawagin, balikutsa!
Pero bago matikman ang tamis ng mga ito, kailangan munang pagdaanan ang pait! Mahaba at matagal kasi ang proseso ng paggawa.
Sabay-sabay tayong mag-crave sa mga klasik na minatamis 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, 8:15 PM on GMA Network. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #KMJS
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FunTranscript
00:00For those who love sweets, try the traditional Pinoy Panghimagas
00:12where you have to go through a lot of hard work before you can taste the sweetness and deliciousness.
00:21For the older generation, check!
00:25This candy is familiar to you, a limited color cream that is sweet and hard.
00:35Here in Santa Maria, Ilocos Sur, where it originated,
00:39its production is still making our lives sweeter, Ilocanos.
00:47We call it Balikotcha.
00:50The production of Balikotcha is an heirloom recipe of the family of Celestino's wife, Marilu.
01:06It's been more than a century since our ancestors passed it down to us.
01:20Every day, three to five trailers of sugarcane are used in Celestino's production.
01:26When one trailer is full, we estimate that it has 200 liters.
01:33In order to extract the juice of the sugarcane, which is the main ingredient of Balikotcha,
01:39they put it in this machine, which is even older than the casarin land of the Philippines.
01:47This means that this machine is more than 126 years old.
02:10I wasn't able to reach it, but now I can see that it's from 1884.
02:15In the past, sugarcane was used to make sugarcane paste.
02:19In the past, when we used sugarcane, it took us three to four hours.
02:25But to make it faster, they use a tractor now.
02:29It takes about 45 minutes to one hour.
02:32The squeezed or collected juice of the sugarcane is put in a big pot for three hours.
02:42In order to save the time of squeezing the sugarcane, they use a tractor.
02:47That's the secret, so that our Balikotcha won't get burnt.
02:53It won't get burnt.
02:55And if the mixture looks like a jar, it can be removed.
03:01The cooked sugarcane juice is then cooled in the fruits.
03:07This is our cooling area.
03:08This is water so that it can cool down more easily.
03:12This is the cooling area.
03:13This is the cooling area.
03:15This is the cooling area.
03:17This is the cooling area.
03:19This is the cooling area.
03:21This is our cooling area.
03:22This is water so that it can cool down more easily.
03:28We rotate it so that the caramel won't stick to the sugarcane.
03:32The job of the sugarcane is to be liquid to solid.
03:36The squeezed or cooled sugarcane juice
03:40is then poured into a jar.
03:47We pour it until the color turns red,
03:53softens, and turns white.
03:58We also put stainless steel sticks
04:00so that the sugarcane won't stick.
04:03This is what we press.
04:05Once it's soft, it's done.
04:08The sugarcane is then cut into pieces
04:11and soaked for 3 days.
04:14We put it in cellophane.
04:17The sugarcane is then sold for 3 pesos per piece.
04:22It's very cheap if you're going to use it for a long time.
04:26It's very cheap if you're going to use it for a long time.
04:32And it's a very difficult process to make.
04:38It's a bit sweet, but it's not too bitter.
04:41Life is better now than before
04:45because of the sugarcane.
04:50Sweet food is a part of their daily life.
04:55This is what we call cultural heritage.
04:59The friendship of the people of Quezon Province
05:03is made sweeter by their hard work,
05:09which they always prepare whenever there's a wedding.
05:16What else?
05:17But the undying
05:20hard work of
05:23the sugarcane.
05:32It's so sweet.
05:34John, whenever his long-time girlfriend, Sheila,
05:39asks him to cook for her,
05:41this is what they cook.
05:46It's like glue.
05:47It's not just sticky.
05:48It's the glue that makes it sticky.
05:50But because John can't cook it alone,
05:55he asked his relatives and friends for help.
06:01Because it's very heavy when the sugarcane is almost cooked.
06:05And because there are a lot of sugarcane trees in Quezon,
06:08they didn't buy sugarcane for making coconut milk.
06:11The sugarcane that we're going to use here
06:12is what we get from our farmers.
06:14We have a lot of bakurat.
06:17It needs hot water
06:18for the sugarcane to come out more.
06:26Next, they put in a bag
06:28with a handle on each end
06:30that is held by two people.
06:33And then they squeeze the sugarcane.
06:37The sugarcane is transferred to a pot.
06:41It's ground.
06:43So that the sugarcane will mix well.
06:46And then it's rolled up.
06:48So that it will cook faster.
06:54In a pan,
06:57the red sugar melts.
07:00And then the coconut milk is added.
07:02And then the coconut milk is added.
07:06And so that it won't burn,
07:08there should be no stop in mixing.
07:11When it boils,
07:12they put the rolled sticky rice one by one.
07:22Their reminder so that they know that it's cooked.
07:25Now, it's ready.
07:29When it's sticky,
07:30it starts to crack.
07:32But this is not yet kalamay,
07:34but what they call patabol.
07:37It's like a stale palitaw.
07:38We can now eat it.
07:41The patabol are pulled from the sugarcane
07:44and then crushed.
07:47While the remaining mixture of sugar and coconut milk
07:50in the sugarcane,
07:51which they call santan,
07:53is seasoned with condensed milk and peanut butter.
07:57We'll add vanilla for added aroma.
08:00When it boils,
08:01they put the ground patabol again.
08:04And the last process,
08:06which is also the most difficult and tiring,
08:10is to mix the patabol and santan well
08:14so that it will become a kalamay.
08:17That's why it should really be mixed twice.
08:31That's when you'll experience the heaviness
08:33because it becomes solid.
08:37They started at 8 in the morning
08:40until they reached siam-siam.
08:43Yes, siam-siam.
08:47But in the end,
08:48the process took a long time.
08:58This is the kalamay of Quezon.
09:00In the end,
09:01in marriage,
09:02this is also a taste of the future.
09:05Don't put too much.
09:06What we recommend is
09:09to measure half of our palad.
09:12Because if it's too much,
09:13our blood sugar will increase.
09:17Because of the long and complicated process
09:20of making these panjimagas,
09:22the process of making the palad
09:24took a lot of time.
09:26The process of making the palad
09:28took a lot of time.
09:30The process of making the palad
09:32of these panjimagas,
09:34surely,
09:35even for those who are hard to please,
09:38they will not shed a sweet smile.
09:46Thank you for watching, Kapuso!
09:48If you liked this video,
09:51subscribe to the GMA Public Affairs YouTube channel
09:55and don't forget to hit the bell button
09:58for our latest updates.