Authentic Pastillas de Leche (Filipino Milk Candies)
Pastillas de Leche are traditional Filipino milk candies that originate from Bulacan province, made by slowly simmering fresh carabao or cow's milk with sugar until reduced to a soft, pliable dough, then flavored with citrus zest and enriched with butter and powdered milk before being shaped into small cylinders and rolled in sugar, resulting in creamy, melt-in-your-mouth confections that are perfect for gifting or special occasions.
Equipment
- Wide non-stick skillet (Makapal na kawali) Essential for even heat distribution and preventing milk from burning
- Wooden spoon (sandok na kahoy) Prevents scratching and helps feel the mixture's consistency
- Candy thermometer (optional) Helps achieve perfect consistency
- Kitchen scale For precise measurements
- Small plates for rolling
- Wax paper or Japanese paper (Papel de hapon) for wrapping
- Airtight container for storage
Ingredients
For the Pastillas:
- 5 cups fresh carabao milk or whole cow's milk Gatas ng kalabaw o gatas ng baka
- 1 cup granulated sugar Asukal
- ½ teaspoon lime or calamansi zest Balat ng dayap o kalamansi
- 2 tablespoons unsalted butter Mantikilya
- ¾ cup full cream powdered milk Gatas na pulbos
For Coating:
- ⅓ cup granulated sugar
Instructions
- Start by pouring 5 cups of fresh milk (carabao or whole cow's milk) into a wide non-stick pan. Add ⅔ cup of sugar and stir until the sugar completely dissolves. Set your stove to low heat - this is very important as high heat will make your milk curdle.
- Keep the heat on low and let the mixture simmer gently. You'll need to stir it regularly with a wooden spoon, making sure to scrape the bottom and sides of the pan to prevent the milk from sticking or burning. This step takes patience - about 2 ½ hours. You're waiting for the milk to reduce and become a thin paste. Think of it as a relaxing kitchen meditation!
- While your milk is reducing, prepare your lime or calamansi by zesting half a piece. Once your milk mixture has thickened to a paste-like consistency (you'll notice it's much thicker than when you started), add the zest and stir it in well.
- Now add 2 tablespoons of butter and ¾ cup of full cream powdered milk. Keep stirring until everything is smooth and well combined. No lumps should be visible. Continue cooking for another 3 to 5 minutes - you'll know it's ready when the mixture starts pulling away from the sides of the pan and forms a soft dough.
- Transfer your pastillas mixture to a lightly oiled plate and let it cool until you can comfortably touch it. While waiting, prepare your remaining ⅓ cup of sugar in a shallow plate for coating.
- Once the mixture is cool enough to handle, divide it into about 40 portions. Roll each portion between your palms to form logs about 1 inch long. If the mixture feels too sticky, you can lightly oil your hands or let the mixture cool a bit more.
- Roll each pastillas log in sugar until completely coated. Wrap them individually in Japanese paper (papel de hapon) or wax paper, twisting the ends to secure. Your homemade pastillas can now be stored in an airtight container at room temperature for up to 3 days.
- Remember: The key to perfect pastillas is patience and low heat. If your mixture becomes lumpy or curdles, your heat was probably too high. Keep stirring and keep that heat low - you'll be rewarded with smooth, creamy pastillas that taste just like the ones from Bulacan!
Tips from Lola's Kitchen
- Use full-fat milk only - low-fat will result in grainy texture
- Never raise the heat above low - patience is key
- The mixture is ready when it leaves a clean trail when you drag your spoon
- Slightly wet hands make rolling easier
- Cool mixture slightly if too sticky to handle
Nutrition
Calories: 65kcalCarbohydrates: 9gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 8mgSodium: 25mgSugar: 8g
Tried this recipe?Let us know how it was!