She may be the last maker of this traditional Kapampangan pastry. Here’s how she does it

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Ask any Kapampangan and they will know who Atching Lillian is almost without fail. After all, she is a trailblazing culinary historian who’s keeping traditional Kapampangan culinary heritage alive. | via nolisoliph

In a time where just about any baking equipment can be purchased with a single click on a smartphone, Atching Lillian Borromeo may be the last person holding on to her specialized hand-carved molds. She uses them to make heirloom recipes that are so rare even from where they originated in Pampanga.

Her insistence in using old ways of preparing food is unrivaled even in a place where many culinary influences are supposed to have taken root. She, for example, sticks to her own guts—measuring cups be damned—when making her Dulce Prenda, a pastry with the exterior of a molded San Nicolas cookie and a filling of sweetened kundol or wintermelon.

It also helps that she doesn’t shy away from publicity, whether for a newspaper feature or a television appearance. We are lucky to have been graced by her presence—albeit only online—through an episode of our Instagram TV series Comfort Kitchen, where she shares her recipe for Dulce Prenda.“Ang Dulce Prenda ay kino-consider natin na isa sa first fusion ng mga Kapampangan,” she begins. Of course, she is referring to the marriage of Spanish and Chinese influences.

 

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