By PIO S. VERZOLA JR.
The juice is cooked for about two hours in a large cast-iron vat, over a large earthen oven fueled by the crushed and dried cane stalks.
If the batch is for sugar, the syrup is cooked until it crystallizes. Then it is broken down into powder form. Each batch produces about 25 gantas. If it is for panocha or ente, the syrup is poured into coconut-shell molds or bamboo tube containers. Read the rest of this entry →