There are many Filipino desserts I love, but Pastillas de Leche will always have a special place in my heart. ❤️ These little bites of sweetness are more than just candy—they carry memories of childhood, celebrations, and the warmth of family gatherings. Making Filipino milk candy at home is a simple joy, and with a little patience, you can create a treat that is soft, creamy, and truly comforting.
The Story in a Sweet Bite: What Are Pastillas? 📖
The name itself tells a story. Pastillas means “pills” or “tablets,” and leche means milk in Spanish. True to its name, this classic candy is made from milk and sugar, slowly cooked into a beloved treat.
But to call it just a candy feels incomplete. In provinces like Bulacan, pastillas are a cultural heritage. The town of San Miguel even holds the Pastillas Festival, celebrating not only the candy but also the intricate art of pabalat (decorative wrapper cutting). These candies are the ultimate pasalubong—a gift that says, “I thought of you on my journey.
Gathering Your Ingredients: Simplicity is Key 🥛
The beauty of pastillas lies in its humble ingredients. Here’s what you’ll need for the most authentic flavour:
- The Milk: Carabao milk is the traditional gold standard, yielding an incredibly rich and creamy result. Whole cow’s milk is an excellent and accessible alternative.
- Powdered Milk: Full-cream powder (like Nido) adds body and that signature milky taste.
- Sugar: Regular granulated sugar is perfect for both the candy and for rolling.
- The Secret Weapons: A knob of butter for richness and a hint of calamansi or lime zest for a touch of brightness that cuts the sweetness.
Choose Your Adventure: Two Ways to Make Pastillas 🧭
You can embrace the slow, meditative traditional method or whip up a batch in minutes. Both are delicious.
Method 1: The Traditional Stove-Top Journey 🍳
This method is a labour of love. The slow cooking deepens the flavour and gives you that authentic, soft, and fudgy texture.
⏰ Prep time: 5 minutes | Cook time: 60-70 minutes | Total time: 75 minutes
Ingredients:
- 2 cups fresh carabao or whole milk
- 1 cup granulated sugar, plus more for rolling
- 1 cup full-cream powdered milk
- 1 tbsp butter
- 1/2 tsp calamansi zest (optional)
Instructions:
- Reduce the Milk: In a non-stick pan or a wide kawali, heat the fresh milk over very low heat. Stir constantly to prevent scorching. You’ll do this for about 45-60 minutes until the milk has reduced by more than half and becomes a thick, pale liquid.
- Add Sugar: Add the sugar and continue to cook, stirring and scraping the bottom constantly, for another 10-15 minutes. The mixture will thicken significantly.
- Incorporate Dry Ingredients: Turn off the heat. Quickly stir in the powdered milk, butter, and calamansi zest (if using) until a soft, pliable dough forms. It should pull away from the sides of the pan.
- Shape and Roll: Let the mixture cool until you can handle it. Lightly grease your hands with butter, take small portions, and roll them into small logs (about 1-inch long). Roll each log generously in granulated sugar.
- Wrap: Wrap individually in papel de hapon (Japanese paper) or cellophane. Enjoy the creamy, melt-in-your-mouth goodness!
Method 2: The Quick & Easy No-Cook Pastillas ⚡
Craving pastillas now? This version satisfies your sweet tooth in under 15 minutes. The texture is slightly more crumbly and melts delightfully in the mouth.
⏰ Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes
Ingredients:
- 2 cups full-cream powdered milk
- 1 can (300ml) sweetened condensed milk
- 1/4 cup granulated sugar, for rolling
Instructions:
- Combine: In a large bowl, pour the powdered milk. Make a well in the center and add the condensed milk.
- Mix: Using a spatula or your hands, gently mix until a thick, sticky dough forms. If it’s too wet, add a tablespoon of powdered milk at a time. If too dry, add a teaspoon of condensed milk.
- Shape and Roll: Dust your hands with powdered sugar. Take small portions of the dough and roll into logs. Roll each log in granulated sugar until fully coated.
- Serve or Store: These are best enjoyed immediately or stored in an airtight container to keep them soft.
👩🍳 Pro Tips for Pastillas Perfection
- Low and Slow is Key: For the traditional method, never rush the cooking process. High heat will scorch the milk and create a grainy texture.
- Sugar Hands: When rolling, dust your hands with sugar instead of flour to prevent sticking without altering the flavour.
- Get Creative with Flavours: Stir in a tablespoon of ube halaya (purple yam jam), mashed mango, or crushed peanuts for a fun twist.
- Storage: Keep your pastillas in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week. The texture will firm up when chilled.
More Than a Recipe: A Sweet Tradition 🎁
Making pastillas is about connecting to a tradition. It’s about the patience of slow cooking and the joy of shaping each piece by hand. It’s a taste of Filipino history, perfect for sharing with family or giving as a gift that comes straight from the heart.
So, which method will you try first? The journey of tradition or the instant gratification of the no-cook method? Either way, you’re in for a treat.
✨ Serve them with a hot cup of Filipino coffee or tsokolate eh for the ultimate comfort experience.
Traditional Stove-Top Pastillas de Leche
Ingredients
- 2 cups – fresh carabao or whole milk
- 1 cup – granulated sugar plus more for rolling
- 1 cup – full-cream powdered milk
- 1 tbsp – butter
- ½ tsp – calamansi zest optional
Instructions
- In a non-stick pan or a wide kawali, heat the fresh milk over very low heat. Stir constantly to prevent scorching for 45-60 minutes until the milk has reduced by more than half and becomes a thick, pale liquid.
- Add the sugar and continue to cook, stirring and scraping the bottom constantly, for another 10-15 minutes. The mixture will thicken significantly.
- Turn off the heat. Quickly stir in the powdered milk, butter, and calamansi zest (if using) until a soft, pliable dough forms. It should pull away from the sides of the pan.
- Let the mixture cool until you can handle it. Lightly grease your hands with butter, take small portions, and roll them into small logs (about 1-inch long).
- Roll each log generously in granulated sugar.
- Wrap individually in papel de hapon (Japanese paper) or cellophane.
- Notes: For the best texture, never rush the cooking process. High heat will scorch the milk. Dust your hands with sugar instead of flour to prevent sticking when rolling.
Video
Notes
- Calories: 110 kcal
- Carbohydrates: 16 g
- Protein: 4 g
- Fat: 3 g
FAQs About Pastillas
1. Traditional vs. No-Cook: Which method is better?The best method depends on your goal! The traditional stovetop method delivers a deeper, richer, caramelized flavor with an ultra-soft texture. The no-cook method is about speed and convenience, offering a sweet, milky candy in just minutes. For authenticity, choose traditional. For a quick fix, choose no-cook. 2. Can I use low-fat or skim milk powder?
Technically yes, but we don’t recommend it. Full-cream powdered milk (like Nido) is essential for achieving the classic rich, creamy taste and soft, pliable texture. Skim milk powder will result in pastillas that are less flavorful and can be dry and crumbly. 3. Why did my pastillas turn out too soft or too hard?
- Too Soft: The mixture was likely undercooked (traditional method) or had too much liquid (too much condensed milk in the no-cook method).
- Too Hard: The traditional mixture was overcooked, causing it to dry out. Always use low heat and remove the pan as soon as the dough forms.
Store pastillas in an airtight container. They will last at room temperature for 2-3 days. For longer storage, refrigerate them for up to 1 week (they will firm up when chilled). For the best texture and flavor, enjoy them fresh! 5. What’s the best way to prevent the dough from sticking to my hands?
The pro trick is to dust your hands generously with granulated sugar instead of flour or powdered milk. This prevents sticking without altering the sweet, milky flavor of the pastillas.
