Looking for the perfect sweet treat? Try this Pastillas de Leche recipe! These Filipino candies made with sugar and milk are soft and creamy bites of heaven. Make a big batch for gift-giving or to keep on hand for anytime cravings.
I love this food blogging thing. It has turned me into a Martha-Esque diva.
I've always enjoyed cooking and dabbling in a little bit of baking here and there, but to be making my own longganisa and chicharon? Or bottling my own atchara and mango jam? Who would have thought?
Cassava cake, mini egg pies, and ube halaya have always been my specialties, but since starting Kawaling Pinoy, I also learned how to make buchi, coconut macaroons, and Brazo de Mercedes! And today, after spending the whole afternoon testing and re-testing several recipes to come up with the taste and texture I like, I can now make pastillas de leche at home.
And not the shortcut pastillas using condensed milk, mind you. These are the real deal, authentic Bulacan delicacies made with fresh milk. You're going to love them, for sure!
What are Pastillas de Leche
Pastillas de leche, also called pastiyema, are a type of Filipino candies that originated from the farmlands of Bulacan province. These confections are traditionally made with carabao milk and sugar along with citrus juice to balance the richness.
What you'll need
- Carabao Milk- yields a richer, creamier, and more authentic taste. If it's not available, you can substitute fresh cow's milk. If using cow's milk, make sure it's whole milk, NOT low or non-fat, as the higher fat concentration will keep it from curdling.
- Powdered Milk- boosts the dairy flavor, thickens, and adds bulk to the mixture. Use full-cream powdered milk like Nido. Non-fat powdered milk doesn't dissolve well and yields a grainy texture.
- Butter- adds extra creaminess.
- Citrus zest- cuts down on the richness and adds a hint of fresh flavor.
- Granulated Sugar- coats the milk mixture for a touch of sweetness and crunch.
Pastillas are so easy to make 90% of the work involved is reducing the liquid milk. This process will take about 1 to 1 ยฝ hours, and please do not cook down the milk at more than a gentle simmer.
When boiled vigorously, milk will curdle and affect the texture of the prepared pastillas. Have faith, my peeps; these sweet treats are worth the wait!
Cooking tips
- Regularly stir and scrape the bottom and sides of the pan during cooking to prevent lumps and scorching.
- Use a non-stick pan and wooden spoon to make stirring easier.
- If the cooked mixture is too soft or sticky to roll, chill the refrigerator until firmer.
How to serve and store
- Divide the pastillas mixture into bite-size portions, form into cylindrical or round shapes, and roll in sugar. The candies are traditionally wrapped in colorful cellophane or Japanese paper (papel de hapon).
- These Filipino milk confections are great for gift-giving or keeping on hand for sweet cravings!
- Store the pastillas mixture in an airtight container and press a sheet of plastic wrap on the surface of the mixture to prevent a film from forming. Refrigerate for up to 3 days. Shape the pastillas and roll in sugar when ready to serve.
- You can also shape and wrap the mixture and store in a resealable bag or airtight container.
More snack recipes
Ingredients
- 5 cups fresh milk (carabao or whole cow's milk)
- 1 cup sugar
- ยฝ teaspoon lime or calamansi zest
- 2 tablespoons butter
- ยพ cup full cream powdered milk
Instructions
- In a wide, nonstick skillet over low heat, combine milk and โ 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 ยฝ 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 โ cup sugar until fully coated.
- Wrap individually in Japanese paper.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Miguel says
I was wondering what color should the reduced milk and sugar be? I was expecting something along the lines of light beige but mine came out very brown and yema-like. I'm afraid I might have burnt it or put the temperature too high.
Van says
I thought I will dissolve the 1 cup of sugar to the fresh milk. Then I saw on the last part to roll the pastillas to the remaining 1/3 cup of sugar ๐
Elle says
Can i use powdered skim milk for making pastillas? Will it affect the flavor and texture? Thanks
Lalaine Manalo says
The powdered skim milk doesn't dissolve as well and might make the texture grainy.
Lilli Garcia says
Hi! Can i use lactose free milk? Thanks
Lalaine Manalo says
Yes, you can. Lactaid will work, just make sure to use full fat. Although, if you're lactose intolerant, the powdered milk won't be lactose-free.
Kathy says
Hi, any tip on how to Keep the pastilles soft? Thanks
Lalaine Manalo says
Keep them tightly wrapped in plastic film or store them in an airtight container. ๐
Jessica says
What do you mean by a thin paste when reducing the milk? Im excited to try these. My grandparents always brought me back Pastillas when then came back from the Philippines, and I love them!
Rhelee says
What if i cant find the powdered milk. Is it okay to use skim milk thanks a lot
Lalaine says
You mean the powdered skim milk, right? Yes, that should be ok.
Rhelee says
Yes thank you so much
Wowie says
Why is it liquidy ๐ญ๐ญ๐ญ๐ญ
Lalaine Manalo says
You need to cook the milk down more.
MaryAnne says
Can I use evaporated milk instead of fresh milk?
Lalaine says
I've never tried this pastillas de leche with evap milk. I suppose it can be used but the taste and texture might be different.
Cat says
For the fresh milk does it have to be whole milk or can we use 1%?
Lalaine says
Hello Cat
I've never tried low-fat milk for this so I am not sure if there will significant change in taste or texture.
JM says
For your milk, did you use pasteurized or just raw milk? I used heavy cream and whole milk but these are pasteurized. It didn't work at all. I ended up throwing the whole mixture.
Lalaine says
Hello JM,
I am sorry the recipe didn't work for you. I use fresh milk like this https://www.google.com.ph/search?q=milk&espv=2&biw=1600&bih=770&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiursC2t8XRAhWCj5QKHXJcAvoQ_AUIBigB&dpr=1#imgrc=wi1FAiipMRKflM%3A
marie says
hi ms lalaine! can i use powdered skimmed milk instead of nido?
Gem says
Making this tonight for my mom for valentines day. This was her favorite candy growing up. โคโค
Gem says
Update: THEY CAME OUT PERFECT! Love the hint of lime. (I only had a half of lime.๐)
Lalaine says
Yey! I am sure your mom loved her pastillas. Can't beat food made with love ๐
Tina Bee says
Hello. Thank you for sharing this recipe. Is this recipe like the soft authentic pastillas? All I could find in my area is the hard milk type. I really miss the authentic ones.
Thanks again.
kay navarro says
I'm gonna make this pastillas on Saturday,make pasalubong to my husband who work in the sand,I hope he like it
Andrea says
Hi! I'm just curious as to what the lime is for? I'd like to try your recipe ๐
Lalaine says
Hi Andrea
The lime zest is for aroma and it also cuts through the richness of the pastillas. I hope you give the recipe a try ๐
Mia says
I've been planning to make this for some time now but still haven't got to doing it yet. My mom used to make pastillas too and there was no cooking involved. Anyway, I'll try both version and will post it in my blog as well. Who could resist this chewy candy? Not me for sure! ๐
Lalaine says
Please, please post the no-cook version. I would love to try it myself ๐
angil says
Just use condensed milk in a can instead of making your own, just like ms. Lalaine did ๐
Neil says
I made some of these yesterday in an easier way ๐
1 can of condensed milk
Full Cream Powdered milk.
Add condensed milk to large mixing bowl, add powdered milk a few spoon fulls at a time, just keep mixing and adding until you have a firm dough.
When firm, make balls then roll into logs, then roll and dust them in powdered milk,then cover with clear wrap and refrigerate, when cold, cut into smaller pieces to wrap.
( Note, is a good arm workout when mixing, gets very heavy )
* I also added some milo to have a slight chocolate taste *
I am considering using 1/2 can of coconut cream to mix then roll in desiccated coconut at end.
Also possibly dip the ends of these upto 1/2 way into chocolate to set.
Lalaine says
Hello Neil
Thank you for sharing your no-cook pastillas recipe. It does sound easier and faster to make. I am loving all your suggested variations and will be trying the one with Milo very soon as I am a sucker for anything chocolate ๐
LUZ MACARAEG says
I tried this recipe because it is easy to make and less time is involved.
The output is good.
I am now enjoying the candy.
Thank you!
Lalaine says
Hi Luz
Thank you for the feedback, I am glad you enjoyed the pastillas ๐