1-First, combine the 5 cups of fresh milk and ⅔ cup of the sugar in a wide, nonstick skillet over low heat. Stir until the sugar dissolves, then cook while stirring and scraping the sides and bottom of the pan regularly for about 1 to 1½ hours until the milk reduces and forms a thin paste. This step is crucial to achieve the right consistency without any lumps.

2-Next, add the ½ teaspoon of lime or calamansi zest and mix it in well for a subtle flavor boost. Then, incorporate the 2 tablespoons of butter and ¾ cup of full cream powdered milk, stirring until everything is smooth and well combined. Continue cooking for 3 to 5 minutes until the mixture pulls away from the pan’s sides and forms a soft dough.

3-Once done, transfer the mixture to a lightly oiled plate and let it cool until it’s easy to handle. After cooling, divide the mixture into about 40 portions and roll each one into a log about 1 inch long. Finally, coat each log with the remaining ⅓ cup of sugar and wrap them individually in Japanese paper or colorful cellophane for a traditional touch.