Pastillas na gawa sa fresh carabao milk, alamin | Dapat Alam Mo!
All natural at fresh carabao’s milk — ‘yan ang star ingredient sa pastillas de leche ng 45-anyos na si Prescila. Ang paggawa ng pastillas, alamin sa video.
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00:00When you say Kayud Kalabaw, does it mean that you work a lot?
00:08Why not?
00:09Yes, Kayud Kalabaw.
00:10Why not?
00:11If it's Balat Kalabaw, it means that your skin is too thick.
00:15Why did you say Balat Kalabaw?
00:17Let's leave the skin to Kalabaw.
00:19No matter how strong and strong the food of Kalabaw is,
00:22I can also get here that it's more appetizing for breakfast,
00:28which is the favorite of many.
00:30My story should be like this.
00:32You know what?
00:33Let's plan.
00:34I know everything.
00:42Because it's still popular, but the 45-year-old Priscila is in trouble.
00:46She went to her neighbor's house to get the main ingredients of their pastillas.
00:51The very fresh milk of Kalabaw.
00:58From her house, Priscila started their business of making pastillas in 2011.
01:05The time came when I also wanted to start a business.
01:09I was taught by Ms. Trini Pastillas.
01:11She gave me an advice to start making pastillas.
01:17All-natural and fresh carabao's milk is the star ingredient of their pastillas de leche.
01:22The milk of Kalabaw is what we use to make pastillas.
01:27The milk of beef, sometimes I tried it.
01:31Its milk is different.
01:32Its taste is different.
01:34The milk of Kalabaw is really quality.
01:39In one day, they can finish 150 liters of fresh carabao's milk.
01:43That's equivalent to 50 kilos of pastillas.
01:48From the last decade, churches were built during the time of the Spaniards.
01:53This is also where the Filipinos started to learn how to make pastillas.
01:59According to the food historian, Christopher Karangian.
02:02In places where there are a lot of churches and stone houses, there were a lot of desserts.
02:11Why in those places?
02:13Churches are needed for the construction.
02:16Eggshells and egg whites are needed to make it strong.
02:20It's like cement.
02:22There are a lot of ingredients.
02:27Where will they bring it?
02:28That's why a lot of mothers taught the Filipinos how to make desserts.
02:34This is how to make leche flan.
02:36This is how to make yema.
02:37This is how to make pastillas.
02:40Kalabaw's milk for pastillas is used in Palayans in Central Luzon, particularly in Bulacan.
02:48Because Kalabaw's farmers are always rich, their milk is easy to get and profitable.
02:54According to the data of the National Dairy Authority,
02:57more than 80,000 Kalabaw in the country get milk for different industries.
03:04Priscilla showed us how to make their pastillas.
03:07The first step is to get the milk from the Kalabaw.
03:10The Kalabaw are removed to prepare the milk.
03:17The milk depends on what Kalabaw will give to make the pastillas.
03:23All the leaves of Kalabaw's milk will be pulled.
03:27After a few minutes of getting the milk, Priscilla goes straight to their kitchen to make the pastillas.
03:33The milk of the Kalabaw will be strained twice.
03:38We will now strain it.
03:44This is what we got.
03:45The milk of the Kalabaw is a bit dirty.
03:48We will strain it again.
03:54This is the right amount.
03:55We need to add sugar.
03:58We will strain it again to make sure that there is no sugar left.
04:02Then, we will pour the milk in a pan.
04:05We will mix it for more than an hour until the milk becomes thick.
04:16We will let the milk cool down before cutting it into small pieces.
04:20Then, we will roll it in sugar.
04:22We will now wrap it.
04:27We will now put it in a box.
04:31Priscilla will sell her pastillas for P100 per box.
04:42It is not that sweet.
04:46It is not that sweet.
04:49The real milk of the Kalabaw is coming out.
04:58It is delicious.
05:00It is really soft and pure Kalabaw's milk.
05:04Every piece of pastillas is really delightful.
05:07Because of its natural sweetness from the milk, the sweetness bursts in every bite.
05:12That is the right way to eat Kalabaw.
05:43Kalabaw.
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