Aired (August 4, 2024): Biskwit sa Pasig, tinatawag na “Hindi ko akalain.” Bakit kaya? Alamin sa video na ito.
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
Hosted by veteran journalists Susan Enriquez, ‘I Juander’ uncovers the truth behind widely-accepted Filipino customs, beliefs, and questions.
Watch 'I Juander' every Sunday, 8:00 PM on GTV. Subscribe to youtube.com/gmapublicaffairs for our full episodes. #iJuanderGTV
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FunTranscript
00:00It's good. It's sweet. It's like brohas.
00:10Do you know what this is called?
00:12No.
00:14I don't think so.
00:19It's good. It's good.
00:21I don't think so.
00:22It's called...
00:24Really?
00:27You guessed it right, Wanderers.
00:31The name of this biscuit is...
00:33I don't think so.
00:35The shape is the same and it's coated with sugar.
00:41It's a specialty of a bakery in Pasig.
00:43They've been selling this for more than a century.
00:50The first bakery to be known was Dimas Alang.
00:52They used to sell fresh prawns.
00:57They've been doing this for a long time.
01:01But not a lot of people know about this.
01:04I've never thought that they call it a biscuit.
01:09I wonder why this is called a biscuit.
01:12A lot of people ask me that.
01:14I don't know the answer.
01:15We just guessed it.
01:17Maybe it started small and then it evolved.
01:20It's getting better and better.
01:22Until now, it still tastes the same.
01:25But what's the secret?
01:28We just combine our skills and abilities
01:32through our experience in this bakery.
01:35A lot of people here are the children of our bakery.
01:40This is done with a lot of effort.
01:42First, the dough is kneaded in a machine to make it soft.
01:48Then, it's flattened, rolled, and rolled again.
01:55The challenge is that it shouldn't be cut.
01:59Then, it's weighed and measured.
02:05To make it crispy, put 3 holes in the middle.
02:09Then, add a little oil and a little sugar before cooking it in the oven.
02:20After 15 minutes,
02:24can you imagine?
02:25What I can't imagine is that you can have it as a snack.
02:29It's perfect to pair it with hot coffee or chocolate.
02:37This biscuit is also a witness to the history of Panaderia for more than 100 years.
02:44In 1919, when the bread in Panaderia Dimas Alang started to rise,
02:51the meaning of the word Dimas Alang is untouchable.
02:53The name was followed by our national hero,
02:58Dr. Jose Rizal Sadiario La Solidaridad.
03:02But the original name of Panaderia was Dos Hermanos or Two Brothers
03:07which was owned by Lucila Raimundo.
03:11But when she died from the outbreak of the Spanish Flu epidemic,
03:15her son, Teresa, brother of Lucila,
03:20left Panaderia to his daughter, Felisa,
03:23who became the wife of Lucio Lozada
03:26from the Batikang family in different parts of the Philippines.
03:30And their son, the painter, Manolo Lozada,
03:35was entrusted to manage and manage Panaderia from then until now.
03:41The traditional snack in Panaderia is now proven.
03:44It's still popular if the seasoning is right.
03:47Oh my, fellow Wanderers, I will not miss this opportunity
03:50to taste this snack from the I Wander team.
03:54This is the biscuit, it's called...
03:57I didn't expect it.
04:07It should have coffee.
04:12It melts in the mouth easily.
04:16Delicious.
04:20It should have coffee.
04:21Delicious.
04:22For snack.
04:45PANADERIA