01:16.0
Kung wala kang food processor, blender or traditionally, they just use mortar and pestle.
01:24.4
So i-food processor ko siya saglit.
01:40.9
Okay, just be careful na huwag masyadong matagal kasi baka maging sesame paste.
01:48.0
So yung ganito lang, yung madurog ng konti, okay na yan.
01:52.3
And then now, I'm going to put the sugar.
01:54.9
White sugar, I'm going to put all of it.
01:59.6
Food processor ulit.
02:09.1
Okay, very very nice.
02:14.2
Okay, and then I transfer it here.
02:18.1
Ayan na yung sesame sugar.
02:22.7
Of course, this one you can prepare.
02:24.4
You can prepare ahead of time, pwede pwede.
02:28.5
Ay nako, my favorite.
02:30.5
So next, gawin natin yung ating palitaw mixture.
02:36.0
So nagpapakulo na ako ng tubig dito sa aking all-purpose pot
02:41.0
dahil ready ko nang palitawin ang ating palitaw.
02:45.9
I have here water and white sugar.
02:49.7
Pagsasamahin ko lang in a mixing bowl.
02:54.4
You can put a pinch of salt just to enhance the flavor.
03:01.0
Ayan, ganyan lang, tunawin mo ng konti yung sugar.
03:06.0
And then, this is glutinous rice flour that I'm going to add gradually.
03:15.4
Kinakamay po talaga yan.
03:24.4
If you want your palitaw with flavor, let's say ube.
03:29.6
Lagyan mo ng ube flavor call.
03:31.5
But later, I'm going to teach you how to put filling sa palitaw.
03:38.9
Keep on putting your glutinous rice flour until the mixture turns into a paste.
03:50.0
So you want a consistency like a play-doh, hindi masyadong matigas, hindi masyadong malambot because if the mixture becomes too tough, matigas din yung palitaw.
04:06.6
Kung gusto mong medyo brownish yung palitaw, may nakain ako na ganun, you use brown sugar, you can even use muscovado or coconut sugar para sa mga kapatid.
04:19.6
Kapatid nating medyo health-conscious.
04:24.1
Okay, this is it.
04:25.7
Now, meron ako dito, I'm going to teach you how to make palitaw with filling but first, the plain.
04:34.7
I have here an ice cream scooper, just number 20 ice cream scooper.
04:40.6
Ako, ang ice cream scooper ko ay medyo...
04:46.7
My God! Ang mga ice cream scooper talaga minsan, maloka-loka ka.
04:54.2
May isa pa ako dito.
04:57.2
Kung ano pa yung mamahalin.
04:58.8
O, di ba? Saan ko ba binili ito?
05:00.8
Uwi ko pa ito eh, di ba? Uwi ko pa.
05:04.2
Isin yun dyan, charot.
05:06.6
So bilugin mo lang na ganyan and then you just press it once, just like that.
05:12.8
You don't want it too thin.
05:15.0
Kasi pag masyadong manipisin.
05:16.7
Hindi masarap kainin.
05:18.0
Para kang kumakain ng papel.
05:21.2
So ice cream scooper, bilugin mong ganyan and then you just press it lightly, just like that.
05:30.6
If you use this part of your hand, mas maganda kasi yung gitna numinipis.
05:36.6
Yung gilid naman is medyo mas makapal, mas maganda yung luto pag gano'n.
05:49.1
Kakanin making in the Philippines is really very cultural
05:55.1
kasi ito daw is bonding talaga ng pamilya pag gumagawa ng kakanin.
06:01.3
Especially sa probinsya, may kukuha ng dahon, may magigiling ng bigas,
06:08.0
mayroong magpipiga ng nyog and then yung pagbabalut niyan, yung pagshishape is trabaho naman ng mga babae sa pamilya.
06:15.9
So talagang it's a total family or community bonding.
06:21.4
Kaya totoo naman talaga po yung kasabihan na pag kumakain ka ng malagkit, nagdidikit-dikit.
06:28.9
O basta huwag ka lang didikit sa wrong people.
06:36.0
Now if you want to make one with the filling, it's very simple.
06:41.4
I'm going to show you.
06:45.4
I'll get a pair of scissors and may ube jam ako dito na nilagay ko lang sa piping bag.
06:55.3
It's just the same process.
06:57.3
So this one, medyo papalakihin mo lang ito and then you just put the ube filling on the center.
07:05.0
Ang natikman ko kasing nilagay nila yema.
07:07.7
Naglagay sila ng yema sa loob ng palitaw and then you just seal it like that.
07:13.7
It's like you're just making Bucci.
07:18.4
Okay, just seal it and then i-roll yung muna dahan-dahan and then you just press it.
07:24.5
Of course, when you put a filling, expect na medyo mas matagal lang ang cooking time.
07:30.3
Okay, as simple as that and then it's called palitaw kasi pagka lumitaw, luto na but what we do.
07:38.9
Ayan, lubog mo lang dyan in boiling water.
07:43.5
What we do, kahit lumitaw, lutuin mo pa saglit just to make sure na lutong-luto yung malagkit kasi pagkahilaw, matigas.
07:56.1
It has to be translucent.
07:58.1
Huwag kang magde-depend all the time sa time.
08:02.6
Ay, maganda naman nung kasabihan mo yun, no?
08:05.5
Huwag kang magde-depend all the time sa time.
08:09.6
So kailangan din tinitignan mo.
08:12.2
So kailangan din tinitignan mo.
08:13.2
So kailangan din tinitignan mo yung kanyang itsura, hinuhusgahan mo, ninakasang ko ng kuwante yung kapoy.
08:22.1
I'll show you one more of the one with the filling.
08:32.8
See, of course, you can put more but the more filling you put, the more challenging it is to close it.
08:55.5
Actually, I tested the recipe.
08:57.5
Gumagawa na ako nito before but you know me, minsan tinatamad ako.
09:01.8
So when I tested the recipe yesterday, iniwang ko sa mesa, Diyos ko, natikman ng nanay ko.
09:08.8
Habang hilaw, ang palitaw mo.
09:11.8
Hindi porket lumitaw na.
09:14.0
You need to cook it further until it becomes translucent.
09:17.8
So today, let's follow her technique.
09:21.3
Dahil pagdating sa mga kakanin, Diyos ko, tayo ang mga graduate ng culinary school, Michelin trend, bla bla bla.
09:28.8
Echepuera po tayo dyan.
09:30.5
Talagang yung mga nanay, mga matatandang nagluluto ng kakanin from the province, they are the experts.
09:38.6
So we really pay tribute sa mga matatandang.
09:42.5
Mga matatandang nagluluto ng kakanin because kakanin is really, paulit-ulit ako, an essential part of the Filipino gastronomy or food and culture.
09:56.5
Ang dami kong sinasabi but nawala ang mga chopsticks ko ito.
10:05.2
Baka dumikit na sa pancok.
10:07.0
Baka gusto na nila.
10:08.7
Hindi pa time na lumitaw sila.
10:12.2
Huwag ko daw madaliin.
10:14.8
Habang naghihintay ako, tutuloy ko itong pagbibilog ko ng...
10:21.9
Honestly ako, mas gusto ko yung walang feeling.
10:26.6
Ayan, lumilitaw na yung isa, my gosh!
10:33.9
O pero kahit lumitaw daw, cook it further until it becomes translucent.
10:42.2
Ay, lumilitaw na.
10:44.3
Ay, lumilitaw na.
10:48.3
And then pagka naluto na yan.
10:50.9
O so katulad nito, see.
11:01.2
So what you're going to do, ilagay mo muna dyan sa strainer para tumulo yung excess liquid.
11:12.2
Tapos palamigin mo ng konti bago natin i-rolyo sa niyog.
11:24.6
So ito, pag lumitaw ito, hahanguin ko and next, idedress na natin ang ating mga palitaw.
11:32.8
So ito, since naglitawa na ang ating mga palitaw, ito idedress ko na siya.
11:39.2
Ito yung ating sugar.
11:42.0
Masa center for those na gusto nilang mas matamis.
11:46.4
Ito naman, nalagyan mo lang ng konting sugar-sesame mixture yung niyog mo.
11:52.2
Pinaano ko ito sa palengke kanina and a little bit more of toasted sesame seeds para may texture.
12:02.7
And then dito mo, i-coat yung palitaw.
12:07.9
Ang palitaw po ha, maikli po ang shelf life.
12:16.1
Get your palitaw and then...
12:21.2
Look how beautiful is that.
12:25.6
Ayan na, so tikman na natin.
12:28.2
Oo, di ba ang bongga nito?
12:29.8
Kung isa-serve mo sa merienda, sena, party mo.
12:33.4
So of course, let's try this, itong maliit.
12:37.4
Ako gusto ko dinidip dun sa exterior.
12:40.3
Doon sa extra sugar.
12:55.4
Ang tama nga, you need to cook it longer kahit na lumitaw na siya para hanggang loob talaga is malambot.
13:05.5
Now, let's try the one we made.
13:10.3
With ube, bubuksan ko siya.
13:12.6
So you can see the inside.
13:15.6
Di ba? Parang buchi.
13:25.1
Sarap din pero...
13:31.0
Ako kasi pag palitaw, type ko talaga, mas bet ko yung plain lang because it doesn't have to be complicated.
13:40.3
But if you like more flavors, more colors, it's really up to you kung saan ka masaya.
13:47.0
Happy New Year and I'll see you real soon.
