1-First: in a nonstick skillet, gently cook the milk and two-thirds of the sugar over low heat for 1 to 1 ½ hours. Stir constantly to avoid burning or lumping, until it forms a thin paste it’s all about patience here to get that creamy texture. Once that’s done, add the ½ teaspoon of lime or calamansi zest, 2 tablespoons of butter, and ¾ cup of full cream powdered milk, then cook for another 3 to 5 minutes until it pulls away from the pan and becomes a soft dough.

2-Next, let the mixture cool a bit so it’s easier to handle chilling it briefly helps if it’s too sticky. Divide the dough into about 40 pieces, roll each into 1-inch logs, and coat them with the remaining sugar for that classic sweet finish. Finally, wrap each piece in Japanese paper or colorful cellophane to keep them fresh and add a traditional touch.