Making Your Own Carabao’s Milk Pastillas

One of the favorite native delicacy of Filipinos is the pastillas, usually made of milk and sugar. In Paluan, Occidental Mindoro, people make the ordinary pastillas into a special one. They make use of carabao’s milk. What’s good about the carabao’s milk is not just it’s craving sweetness, but also the health benefits you can get from it.

According to the Philippine Carabao Center (PCC), carabao’s milk is considered the “most complete food” because it contains protein, fat, lactose, vitamins and minerals, and water. Carabao’s milk is richer and creamier than cow’s milk or goat’s milk due to its high percentage of milk fat which is a good source of energy. It contains riboflavin or Vit. B2 needed for normal growth, agent against skin swelling, inflammation of the lining of mouth and tongue, and dizziness. It has Vit. A for clear eyesight and Vit. D, calcium, and phosphorus for strong teeth and bones. 

After knowing what good carabao’s milk can do to our body, we’re now ready to prepare our own Pastillas de leche made with carabao’s milk.

Here’s how to:

pan and ladle, cup, wax paper or Japanese paper
1 L of fresh carabao’s milk
1 1/2 cups sugar
Sifted confectioner’s sugar

1. Heat the pan and pour one liter of fresh carabao’s milk.
2. Add 1-1/2 cup of sugar
3. Bring the milk to a boil and stir till it thickens
4. Let cool.
5. Dust large cutting board with confectioner’s sugar.
6. Flatten milk mixture on cutting board with rolling pin until 1/2-inch thick.
7. Cut into 2.5 inch by 1/2 inch pieces.
8. Wrap each piece in wax paper.

Very simple, isn’t it? You can now make your own special Pastillas de leche made with carabao’s milk.


Coconut Vinegar Benefits

Coconut Vinegar is traditionally collected in the Philippines, by tree climbers who climb to where the stem that bears the flowers and fruits are, and cut the ends of the stems so it doesn’t bear fruit anymore. The remaining stems are then placed inside cylinders to catch the nectar (locally called “tuba”) that seeps out, which would normally feed the growing fruits.

Tree climbers go from tree to tree each day collecting the nectar caught in these cylinders. Once collected, the nectar ferments in about 40 to 60 days with the colour changing from a cloudy white, to a clear yellow to a brownish colour which is a natural occurrence of the fermentation process.

Natural Coconut Vinegar is rich in Vitamins and alkalising minerals like Potassium, Beta-Carotene, Calcium, Iron, Magnesium, Phosphorous and Sodium and also contains anti-oxidants which makes this natural food such a great part of your diet for the benefits it provides. This humble food which is inexpensive and adds life to your gourmet foods actually nourishes you with its goodness as well.

The versatility of this natural vinegar is limited only by your imagination when it comes to food menus in particular. It can be used in soups, salad dressings, dips and recipes where you just replace other vinegars with Coconut Vinegar. When mixed with your choice of spices, the Coconut Vinegar suddenly transforms into a uniquely flavoured table sauce which can be used for dipping grilled meats, specially grilled pork, Chicken or beef steaks. It is also delicious with seafood.

Coconut Vinegar is naturally made and contains no artificial additives. The fermentation is activated by digestion friendly probiotic organisms, which is always good as you tend to enjoy your meals even more when you discover the great taste of this uniquely flavoured table sauce, which you can use everyday. Being a natural preservative, there is no concern for the shelf life and in fact can also be used by passionate pickle enthusiasts to create their own variation of pickles.