Traditional Stove-Top Pastillas de Leche
A labor of love that yields soft, creamy, and authentic Filipino milk candy. The slow cooking process creates a deep, rich flavor.
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
Nutritional Information (per serving):
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?
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.
- 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.