Pastillas de Leche
User Reviews
4.8
Pastillas de Leche
Description
Pastillas de Leche involves cooking fresh whole milk with sugar over low heat until the mixture thickens into a paste. Adding powdered milk and butter enriches the flavor and helps form a smooth, pliable dough. The lime or calamansi zest introduces a faint citrus aroma that balances the sweetness. After thickening, the mixture is cooled slightly before being divided and shaped into small logs. These are then rolled in granulated sugar for a crunchy exterior coating. The candy’s texture is soft but holds shape well, providing a pleasant contrast between the creamy center and sugary crust.
This confection is often wrapped individually in delicate paper, making it a common gift or festive treat. Its milky richness and mild citrus accent make it an enjoyable snack alongside tea or as a simple dessert. The preparation requires patience during the slow reduction stage but results in a distinctive milk candy uniquely suited to those who appreciate traditional dairy sweets with a subtle twist.
When the mixture is too soft or sticky to handle, chilling for a few minutes can help firm it up for easier shaping. Rolling the pastillas in sugar immediately after shaping helps prevent sticking and adds texture. Using fresh whole milk or carabao milk affects richness and flavor, so choosing according to preference is recommended.
Ingredients
- 5 cups milk fresh, carabao or whole cow's milk
- 1 cup sugar
- ½ teaspoon lime zest or calamansi zest
- 2 tablespoons butter
- ¾ cup powdered milk full cream
Instructions
- In a wide, nonstick skillet over low heat, combine milk and ⅔ cup of the sugar, and stir until sugar is dissolved.
- Cook, regularly stirring and scraping sides and bottom of the pan, for about 1 to 1 ½ hours or until milk is reduced and mixture turns into a thin paste.
- Add lime zest and stir to combine.
- Add butter and powdered milk and stir until smooth and well combined.
- Continue to cook for about 3 to 5 minutes or until the mixture begins to pull from sides of the pan and turns into a soft dough.
- Transfer mixture into a lightly oiled plate and allow to cool to touch.
- Divide mixture into about 40 portions and roll each portion into logs of about 1-inch long.
- Roll pastillas in the remaining ⅓ cup sugar until fully coated.
- Wrap individually in Japanese paper.
Notes
- Chill the milk mixture briefly if it feels too soft to handle for rolling into logs.
- Using fresh whole or carabao milk adds richness to the candy.
- Rolling the shaped pastillas immediately in sugar creates the classic crunchy coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Pieces
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 27mg | 1% |
| Potassium | 72mg | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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