Cheesecake na may leche flan, ating tikman | Dapat Alam Mo! - video Dailymotion

GMA Public Affairs

Merry Christmas, mga suki! Ang isa sa mga patok na dessert tuwing Pasko… ang ‘lecheesecake.’ Tikman natin ‘yan kasama sina Kuya Kim at Mommy Su. Panoorin ang video.

Transcript

00:00This is a sweet treat that we picked up this Monday.

00:04Let's take a look at those delicious food trends one by one.

00:08Let's take it away!

00:10From France, croissant bread has also become a Pinoy favorite.

00:16Croissant?

00:17Croissant!

00:18In a bakery in San Fernando, Pampanga,

00:20they offer different versions of croissants.

00:22You can taste plain, matcha, and macadamia flavors.

00:26Chef Wollein's delicious bread has gained almost 9,000 views.

00:31On social media, it seems like a lot of people have tried it.

00:34Do you know what a croissant is?

00:35Croissant.

00:36How do you pronounce it?

00:37Croissant.

00:38Say it again.

00:39It's like it's not in your nose.

00:40Croissant?

00:41Croissant?

00:42Croissant.

00:43If you taste it in France, it's like a hard croissant.

00:46Yes.

00:47In the Philippines, it's a soft croissant.

00:49Soft, yes.

00:50And there's nothing inside.

00:52Yes.

00:53If it's good or not good.

00:56If you eat it, it's like it's a bit too sweet.

01:00For those who are looking for ice cream and bread combo,

01:03try fried churros that you can eat on top of ice cream.

01:09That's delicious.

01:10Churros.

01:11Your delicious dessert videos from Las Piñas have gained more than 7,000 views online.

01:17Churros.

01:18Do you like churros?

01:19It's okay.

01:20Where is churros delicious?

01:22In Malate?

01:23You dip it in…

01:24Yes.

01:25Churros con Chocolate.

01:26Oh, that one.

01:27Chocolate, and then you dip it in churros.

01:29You go to a coffee shop at night.

01:30Where is this from?

01:31Where did churros start?

01:33It's from Spain.

01:34Spain.

01:35In Malate, there are two types of chocolate.

01:37There's chocolate A and chocolate A.

01:39Chocolate A is the thick one.

01:41Chocolate A?

01:42That's what you drink.

01:43Oh, really?

01:44Yes.

01:45You know, when we were young, we used to do this.

01:47We'd go to Malate Church at night.

01:48Okay.

01:49Then we'd go to a coffee shop at night.

01:52Then, churros con chocolate.

01:54Cool.

01:55We dip it in hot chocolate.

01:56Churros are good to eat when it's still hot.

01:59Yes.

02:00If it's still hot, it's crispy.

02:02If it's been in the air for a long time, it becomes soft.

02:04Yes.

02:05If it's still hot, it's hot.

02:07Of course, it's hot.

02:09It's because of the hot oil.

02:11Joke.

02:12I'm just kidding.

02:14One of my favorite sweets is cheesecake.

02:18But what if I eat it with a sweet European biscuit?

02:21European biscuit?

02:22That's the old-fashioned cheesecake.

02:24It's not just a biscuit spread.

02:26They put toppings on the cheesecake,

02:28but the whole biscuit.

02:30Wow.

02:31There are so many.

02:32Add to cart.

02:33After watching their video,

02:34they're assembling the cheesecake.

02:36It got 13,000 views.

02:38Cheesecake on a biscuit?

02:39Cheesecake on a biscuit.

02:40It's delicious.

02:41You know, the cheesecake,

02:42the crust is a bit like a biscuit, right?

02:44Yes.

02:45That's it.

02:47They put the cheesecake on a biscuit?

02:49They put the cheesecake on top of the biscuit.

02:55So it's a combination.

02:57That's great.

02:58Maybe we'll taste it tonight.

03:00I have a feeling we'll taste it tonight, Susan.

03:02Why?

03:03You know, there's nothing wrong with not tasting it.

03:05Of course.

03:06It's our favorite food in this segment.

03:08It will be a sin if we don't taste it.

03:10Here it is, Susan.

03:11She suddenly looked around

03:12and suddenly,

03:13she saw something in front of her.

03:15Here it is.

03:16It's just a cheesecake.

03:17We're not talking about Papa Huliba.

03:19Papa Huliba,

03:20the Filipino's favorite Leche Flan.

03:22Leche Flan.

03:23This cheesecake has Leche Flan on top.

03:25The cheesecake is cooked separately

03:27and the topping is Leche Flan.

03:29Wow.

03:30It's only P75 for a piece of cheesecake

03:32that you can order from Giginto, Bulacan.

03:35Wow, it's not that far.

03:36And they sent us a cheesecake.

03:40Leche Cheesecake.

03:41Is it Leche Cheesecake?

03:42Leche Flan Cheesecake.

03:43I thought it was Leche Cheesecake.

03:45Here it is, Kim.

03:46Here it is.

03:47Leche Cheesecake.

03:49Let's taste it.

03:50Susan, this is for you.

03:51There's also a slice.

03:53I don't want to slice it.

03:54I want the whole thing.

03:55It's heavy.

03:56It's a bit heavy.

03:57Let's taste it first

03:58and then we'll review

03:59the taste of this Leche Cheesecake.

04:01I tasted it.

04:02It's all Leche Flan.

04:04It's a good combination

04:05of cheesecake and Leche Flan.

04:07Yes.

04:08Because Leche Flan

04:09doesn't have a bit of saltiness.

04:11The cheesecake has a bit of saltiness.

04:13You know, Leche Flan is good

04:14because it's not too sweet.

04:16I just noticed that it's not too sweet.

04:19That's why it doesn't make you sick.

04:22One more.

04:23What's your analysis on that?

04:25Explain to me what you tasted, Susan.

04:27Leche Flan.

04:30Leche Flan has a dominant flavor.

04:32The cheesecake is in the middle.

04:34Cheesecake.

04:34But it's delicious.

04:35Because it's like,

04:37it's like,

04:38it's zigzag.

04:39You know, it's heavy.

04:42And what I like about Leche Flan

04:44is that it's not too sweet.

04:45It's not overpowering.

04:49And the cheesecake tastes like cheese.

04:53It's good.

04:57Why Flan?

04:58Flan?

04:59Why Flan?

04:59I don't know what's their plan.

05:02Because they're from Finland.

05:03Yes, that's why.

05:04I don't know what's their plan.

05:05It's delicious.

05:06This is delicious, Kim.

05:07Wale.

05:09As long as it's edible,

05:10it's in the taste test.

05:11We're going to drink it and taste it.

05:14Let's take it away!

05:38Thank you for watching!

Cheesecake na may leche flan, ating tikman | Dapat Alam Mo!

Category

Transcript

Recommended