Aired (November 16, 2023): Kung merienda ang pag-uusapan, hindi pahuhuli riyan ang turon at suman! Pero ang Pinoy merienda, may version 2.0! Ang turon, overload sa laman at may sweet sauce pa at ang suman, may matatamis na filling na two-in-one ang sarap. How sweet talaga! Panoorin ang video
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00:00 You know Susan, admit that it's a different feeling when the snack is really Pinoy.
00:06 That's true, Kyo.
00:08 Especially if you like it so much that even if you eat it again and again, you won't get tired of it, right?
00:13 You won't get tired of other Pinoy snacks because some of these were made in version 2.0.
00:19 That's the story of Dano Tingkungco.
00:25 If we're talking about snacks, it's not the last one, the Turon and Suman.
00:30 But the Pinoy snack has version 2.0.
00:33 The Turon has overload in the filling and has sweet sauce.
00:36 The Suman has a sweet filling that is 2 in 1 delicious.
00:40 How sweet, really.
00:42 Food is Life for Prince Joel, who is 78 years old.
00:49 The Turon that he tasted in Siargao was an inspiration for his business in Manila.
00:55 Our Turon is not just the typical banana and jackfruit.
00:59 Turon is a very classic Filipino snack.
01:01 The ingredients are a lot here in the Philippines.
01:05 So it's not hard to elevate for us.
01:08 Aside from the overflowing filling of cheese, ube halaya, and leche flan,
01:12 there are also different sauces and drizzles on top.
01:14 We have chocolate fudge, vanilla, strawberry sauce, dulce, and caramel sauce.
01:21 We are serving the minis for 100 pesos for 10 pieces.
01:26 Then for the leche flan and ube is 120 pesos for 10 pieces.
01:32 In making the melted cheese, the banana is put in a lumpia wrapper.
01:37 Then it's filled with cheese.
01:39 It's fried until it's golden brown.
01:42 Then it's sprinkled with muscovado sugar, buttermilk cream, and sweet sauce.
01:47 The ube inside is very melty.
01:51 The outer layer, which is the wrapper, is very crunchy.
01:55 And the caramel is very tasty.
01:57 Also the cheese.
01:58 As a fan of banana, it's more new-kick because there are new toppings.
02:07 Greggy is 30 years old and he's a suman who has a filling that's being sold in Pasig City.
02:12 We love to travel as a family.
02:14 We tried it in Bangkok and we thought why not sell it in the Philippines since our family loves rice.
02:24 We made a twist of ube and leche flan so it's included in the Pinoy taste.
02:30 We filled it with bali so it's ready to eat.
02:33 In making suman, the sticky rice is cooked for 15 minutes.
02:38 It's mixed with coconut milk, sugar, and it's left to cool.
02:42 Make sure the banana leaves are clean so the suman won't be spoiled.
02:47 The filling of choice is filled with suman like ube halaya, leche flan, and mango hinog.
02:54 Greggy uses a toothpick to close the wrapped suman.
02:59 It's very delicious. It's perfect for desserts.
03:02 They make more than 4,000 suman a day.
03:06 Our suman is 20 pesos per piece.
03:09 We have a box of 10, 15, 20, or 25 pieces.
03:14 For those who are planning to start a business, this is what you should know.
03:18 Don't be afraid to try.
03:21 Try to elevate our own.
03:24 We should make our own products so we can offer them to the world class.
03:29 Keep on exploring the flavors.
03:32 You can include your favorites in your sales.
03:37 Filipino food is not defeated.
03:40 Whatever dish it is, the taste is perfect.
03:44 I'm Dana Tinkunco, and that's the story you should know.
03:49 (music)
04:12 [BLANK_AUDIO]