Pagluto ng ‘dodol’ sa Lanao del Norte, alamin | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

Aired (January 31, 2024): Sa Lanao del Norte, kapansin-pansin ang makukulay na nakasabit sa mga tindahan sa tabing-kalsada — ‘yan ang ‘dodol.’ Ang malalim nitong kasaysayan at paggawa nito, alamin sa video.

Transcript

00:00 Don't be surprised if you go to Mindanao and see colorful things hanging in the shops.

00:05 The decoration you see is one of the biggest versions of calamay.

00:10 Calamay?

00:11 Yes.

00:12 And the labor of love is also done because it takes hours to count.

00:15 It's hard to mix it.

00:17 And it's definitely worth the wait for the delicious.

00:19 Raise the Filipino flag.

00:21 That's my story, "Dapat Alamo!"

00:27 This is not a flag, but when you pass by Lanao del Norte in Mindanao,

00:31 you will notice the colorful things hanging in the shops along the road.

00:36 No matter what occasion, this will not be missing in the food of the Maranaos.

00:40 The Dodol!

00:41 The town of Baluy is known for making Dodol in Lanao del Norte.

00:48 This is the version of Maranao with a very sticky and sweet calamay.

00:51 Almost everyone in their area knows how to make Dodol, according to Rhyma Batara.

00:56 I started making Dodol when I was 15 years old.

01:01 I thought of making this business so that I can help my husband in his business and also earn money.

01:10 There are only three ingredients in making Dodol.

01:13 Milk, sugar, and tapong, or black and sticky rice mixed.

01:18 After that, we add coconut milk and coconut milk.

01:23 We put it in a big pan and add sugar.

01:29 Then we add the ground rice.

01:32 Because of their location in Durian, they also mix it in making Dodol every year.

01:37 This gives extra sweetness to their rice.

01:41 After mixing for three hours, they will put it in the dried leaves of the plantain.

01:45 We sell our Dodol here in the side of the road, in front of our house.

01:52 If there is an order, we bring it to Marawi and Manila.

01:58 The big one is 200 pesos, the small one is 100 pesos, and the 50 pesos, there is 25 pesos too.

02:06 You should know that Dodol is one of the popular foods that is eaten during Iftar or during Ramadan.

02:12 The origin of it is, we cannot say, originally from Danau, especially in Mananao.

02:18 Because it's a popular delicacy in Malay and Indonesian countries.

02:27 It's typical of Malay cuisine.

02:31 It's more of agricultural because we are abundant in coconut milk,

02:38 coconut, sugar, and rice.

02:43 It's an antidote, so if you have food that is spicy, it's good as a counter to the spices.

02:50 Because of the long cooking time, Dodol can last for 15 days.

02:55 I sell it because it's for other expenses, so I can help my parents and my husband in business.

03:05 The colorful Dodol is like a decoration in a store, but it's not just a decoration or a store.

03:12 Because it's a reflection of the rich culture of Maranao and Muslim in Mindanao.

03:17 [music]

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Pagluto ng ‘dodol’ sa Lanao del Norte, alamin | Dapat Alam Mo!

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