It's 200 meters long...and weighed 4000 kg...
Afterward, everyone at the event ate it.
Pastillas recipe:
Ed Quimson’s
Pastillas de Leche
1 liter pure carabao’s milk
3 liters carabao’s cream
2 c sugar
1 dayap, use only the thinly cut rind (this gives the mixture a wonderful citrus aroma)
Pour the milk and cream into a big pot or kawali. Mix in the sugar and stir to melt sugar. Place the rind in.
Turn on the stove. Use low fire so the liquid just simmers. Stir frequently with a wooden spoon. Stir in one direction only. Make sure that nothing solid settles at the bottom and that the milk doesn’t curdle. The cooking may take some 3 hours. The pastillas is cooked if its consistency is like maja blanca but it’s still white.
Transfer the cooked pastillas to a bowl. Remove the dayap rind. Cover with a plastic wrapper and cool. The wrapper will prevent skin forming on the surface. The mixture thickens when cooled.
Usually the pastillas are sold wrapped in paper, measuring 1 cm by 3-4 cm.
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