Pastillas de leche are sweet milk candies that are usually served for dessert. An authentic recipe will require the use of Carabao’s (water buffalo) milk and cooking is also necessary.
What we have here is a no-cook quick and easy dessert recipe intended to satisfy your cravings right away. Also, cooking or heating the ingredients is not necessary. All you have to do is mix the ingredients together and voila, a sweet delicious milk candy that you can have for dessert in no time.
Like what I’ve mentioned, the best Pastillas are the ones that are made using Carabao’s milk. San Miguel, Bulacan and Laguna are the places where you can get the best and authentic Pastillas.
Since I can’t find any Carabao’s milk around (and using fresh cow’s milk will have a big difference in taste), I decided to feature a more quick and easier version. I understand that the taste of powdered milk is almost similar to fresh cow’s milk since they come from the same source. However, using powdered milk will save you time and effort since using fresh milk requires cooking.
In your opinion, which provinces or delicacy stores in the Philippines makes the best Pastillas?
Pastillas de leche
Ingredients
- 2 cups powdered milk sifted
- 1 can 14 ounces condensed milk
- ½ cup granulated sugar sifted
Instructions
- Place the condensed milk in a large mixing bowl.
- Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added.
- Scoop some of the mixture and mold into cylinders.
- Roll each molded cylindrical mixture on granulated sugar.
- Wrap in paper or cellophane.
- Serve for dessert. Share and enjoy!
Nutrition
Watch the video:
reymond says
i tried this tonight and it came out great… tnx for sharing
Marissa says
I try your siopao recipe, i make it three times so that i can make it perfect. My siblings and nephews like it, they said I am improving. Your recipe’s is really very helpful, please continue sharing your best recipes.
I want to try other recipe’s like pastillas, ensaymada, beko, and maja blanca. Perfect for the new year recipes. Thank you.. thank you. Merry Christmas and Happy New Year! God Bless all of you.
aJam says
Hi chef! I just wanna ask if it’s okay if I’ll put some twist? Like making chocolate or coffee flavored pastillas?
lea paez says
hi, if i want to prolong the shelf life of the pastillas and yema, what kind of preservative should i use? what should be the exact amount of the preservative? and lastly how long willl it last? i would like to try the recipes and hopefully make it a home business, i hope you can help me,tnx
gnej says
Hi Sir Tony, my friend asked me about pastilas using cows milk instead of carabao’s… any effect on the taste and what is the measurement or ratio of the fresh cows’ milk to the other ingredients if ever. thanks meh… GNEJ
angel says
Hi sir,
Thanks for sharing to us your talent of cooking I appreciate that, i have one question where shall i buy that colored celophane? im here in Pensacola Florida im torning around to the store here no colored celophane..pls give me an idea where shall i buy?
Thanks and god bless
Lebby says
Hi Chef Vanj, i did almost half of your recipe & every time a friends to share it i really tell them to go visit your site & some said oh we’re using the same site if i needed Filipino Recipe! Keep up the good work & more power!
Lebby (USA)
Dimples Madrid says
hello,
Please teach us how to make ube haleya. Thanks and God bles you!
Dimples
Panlasang Pinoy says
It seems that you need to add a little more powderd milk, Michelle. Don’t put too much as it may make the mixture dry.
doray says
we tried this with my kids. they like it so much that they want me to make it again.
MegaJem100 says
Im Jem. I really dont know how to cook eversince, specially Filipino food.but since the time i got married… need to lerned how.Now i can cook International food but not Filipino food.Just recently I found your website(Panlasang Pinoy),I did try just today how to make Egg Pie,And my children love them so much they asked me to make it again.Just want to say thank you for sharing your wonderfull knowledge in cooking.God Bless!!! and keep up the good work.
Panlasang Pinoy says
luz, I got the best result when I used full cream powdered milk.
kim limtong says
hi po 🙂 would like to ask do you happen to know how to make pastillas de ube? 🙂
Panlasang Pinoy says
I used an ordinary full cream milk powder.
happy says
tried this recipe once, it was too sticky even after i doubled the powdered skimmed milk, and the color was too yellow, why is yours white?
Panlasang Pinoy says
it should be really sticky, happy. Mine turned out white because I did not use any yellowish or brown ingredient. Have you checked the expiration dates of your ingredients?
Josie C. says
Wow! one of my favorite dessert. Thanks for sharing, God bless!
marisse says
the best pastillas for me is the one made in San Miguel Bulacan. everytime we go home to the Philippines, we drop by San Miguel just to buy this sweet delicacy as well as the chicharon bulaklak before we head home to Negros Occidental.
diane says
I shall try this.its so simple pala.I’m impressed with the husband and wife team.I believe you share the same passion for sweet treats:)
Panlasang Pinoy says
Please let me know the result diane. Hehe, yup we sure do 🙂
Thanks for always being here, diane. Take care!
honey g. says
we only have powdered skim milk in the stores here 🙁 will that work?
Panlasang Pinoy says
It will work honey g.
Denise says
Please also give us measurements and procedure with Liquid milk! We don’t have powdered milk here! 🙂 Thank you!!! 🙂