Pastillas de Leche (Milk Candies)
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2¼cups/240 grams whole milk powder (see Tip), plus more if needed
- 2tablespoons matcha powder (optional)
- ½teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon coarse kosher salt
- 1(14-ounce) can sweetened condensed milk
- ¼cup granulated sugar
- 32(6-inch) squares of papel de hapon (Japanese tissue paper; see Tip) or cellophane (optional)
Nutritional analysis per serving (32 servings)
83 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 3 grams protein; 50 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Using a large sieve, sift the milk powder, matcha powder (if using) and salt into a medium bowl. Mix the condensed milk into the dry ingredients with a rubber spatula until fully incorporated, 1 to 2 minutes. The dough will be quite sticky but will firm up slightly as it sits. If necessary, add 1 to 2 tablespoons milk powder.
- Step 2
Line a baking sheet with parchment paper. Pour the sugar into a small shallow bowl.
- Step 3
Using a 1-tablespoon measure or a 1-tablespoon cookie scoop, scoop the dough into mounds onto the lined baking sheet. (You can use a small rubber spatula or the back of a second spoon to help remove the dough from the tablespoon.)
- Step 4
Pick up 1 mound of dough and roll between your palms until it forms a log that is about 2½ inches long and ½ inch wide. Roll the finished log in the sugar and return to the sheet. Repeat until all the logs are formed and coated in sugar. (You should have about 32.)
- Step 5
If you’d like, you can wrap each pastilla in a 6-inch square of papel de hapon or cellophane. If wrapping, center each log at the bottom edge of the square and roll up. Twist the ends to seal. Store at room temperature in an airtight container for up to 1 week.
- Whole milk powder can be found online and in some specialty stores. Look for brands made with cow’s milk (such as Judee’s and Anthony’s Goods), as goat’s milk powder will not work.
- In the Philippines, papel de hapon (Japanese tissue paper) is cut into intricate designs to make pastilla wrappers with elaborate tails; both the wrappers and the art of making them are called pabalat. Pastillas may also be simply wrapped in uncut tissue paper or cellophane, with the ends twisted or tucked in.
Private Notes
Comments
Made these tonight, subbing cocoa powder for matcha - turned out very nice. Like soft Tootsie Rolls.
If using cocoa powder works, I think I'll try freeze-dried fruits (reduced to a powder in the blender). Not traditional, but I'll bet they're good!
My Filipino Dad makes a similar sweet but with margarine back in the day. He adds a few drops of food coloring and then shapes them into roses. Wrapped in clear cellophane, they make beautiful posies. Pretty and delicious.
I tried another batch with rose water and powdered raspberry. Yum! Trick was to add rose water to condensed milk and raspberry powder to powdered milk,
I was dubious of the matcha powder but it was a delicious addition. Not overly strong, just counteracts the sweetness nicely. We loved these and will try w other flavorings.
Ok, I only have low fat milk powder, and don't really feel like getting a huge can of whole milk powder just for this recipe, can I use low fat milk powder or is this one of those things where the fat gives it like structure or something?
Advertisement