When we used to live in Sun Valley, my Dad took us to his friend's place where they made pastillas de leche. The sweet, white stuff was kept in huge tin biscuit cans.
When we got home, I attempted to make pastillas.
I poured half a cup of Nido and sugar and diluted it in a tiny amount of water and chucked it in the freezer. An hour after, I got a rock of sweetness in a cracked cup. Obviously, I didn't know pastillas was made using carabao's milk. But then again, I was five years old with no culinary skills or knowledge whatsoever.
Last Sunday before we headed to Healthy Shabu Shabu (they can't stress enough that it IS healthy) for lunch, my parents and I went to this new kiosk at the Town Center that sold all sorts of local delicacies - from pili and steamed nuts, yema, ube balls, atchara, to chicharon that came with laman or just skin.
We walked away with a bag of chicharon, which we munched on the way to the restaurant, and this box of jumbo pastillas.
"It was our Lola Impiang who taught us how to make the best pastillas. "Use pure Carabao's milk," she said. Today, we continue to provide you with this delectable sweet, prepared just the way our Lola taught us. We lovingly cook these products in our pastillas kitchen using only the purest ingredients. That's why you'll fall inlove with our pastillas. So go ahead, open a box and sink your teeth into these delightful treats."
There's something about products that are supposedly made using recipes that have been passed from generation to generation. It suddenly tastes much better.
Thing is, it's definitely jumbo, probably as giant as the pastillas that Iya Guingona sells.
Unfortunately, Sevilla's ain't part of the Baker's Dozen fair at Rockwell this month but Iya is!
According to Chuvaness, you can find these (sinful) desserts there:
Gayuma's caramel chocolate cake called "Beats Sex Anytime" Chocolate Confection's pure Belgian Chocolates Patisserie Caroline's Tunnel of Fudge chocolate cake Dezato Mochi's Chocolate Truffle Filled Mochi Empire's cheesecake Puff Mommy's signature cream puffs Big Pea's cupcakes with edible beads Cru Kitchen's cinnamon rolls Iya's giant pastillas Costa Brava - (I LOVE LOVE LOVE their chocolate cake!) Saltine San Lo's Famous empanadas Vargas Kitchen Kitchen's Best For more info, please call 898-1702 and look for Paula Peralta
