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
TR says
My milk took more than. 1 1/2 hours to reduce. What could I have done wrong?
Maria says
Great recipe! Thank u
Liezel says
Thanks for the recipe
Regine says
Hi there, I live in Canada and donโt have full cream powdered milk. Can I use skim milk powder instead?
Lalaine Manalo says
Hello! It's best to use full cream powdered milk like Nido for the best flavor, but skim milk powder which is nonfat will work if that's all you have.
Gly says
Hi! Any tips on how to prolong the expiration date of these? Say, 1-3 months?
Lalaine Manalo says
You can freeze them if you like.
Jenna says
Hi,
Can I use Skimmed milk for this? Like the carnation skimmed milk you can get from asian grocery stores?
Sheena says
Hi! my mixture curdled in the end, I used carabaoโs milk, may i ask what i couldโve done wrong?
Lalaine Manalo says
Hello. The curdling might be from cooking the mixture on high heat. Milk tends to curdle and separate when brought to a boil; for best results cook on a gentle simmer.
Lucy says
I made it ang sarap. Thanks
Celine says
Hello Lalaine,
Thank you for sharing this. I halved the recipe as I thought 5 c of milk would be a lot lest I fail. I used fresh milk and skimmed milk powder. Took an hour to achieve the desired consistency. I thought I was not gonna see the light of day! Took a lot of patience but it's all worth it. Soft and creamy. My kids loved them too and asked me to make some more.
Thanks again. This one's a keeper.
. Dolores Mapili says
Read all the comments the one from A in particular and since I've got both whole fresh milk and heavy whipping cream I try it first. Thank you to both of you for sharing the recipe. More power to you Ms Lalaine and looking forward for more recipes.
Lalaine Manalo says
Thank you, Dolores! Enjoy!
Ang says
Hi. It looks like you made your own condense milk. Thanks for the recipe ๐
Tania Gerasimenko says
It took 2hrs for the milk to reduce to a thin paste; I nearly gave up. ๐ I'm glad I didn't as this tastes so authentic- even without carabao milk. Thank you very much for the recipe!!!
Roselle says
Hi I am trying now your recipe but I canโt find a whole milk instead I used the 2% parts skimmed milk.would that be work? I'm here in Canada.
Lalaine Manalo says
Whole milk would be the full-fat liquid milk, homogenized milk. If you only have 2% which is low fat, you can replace 1 cup with heavy cream to add back some fat.
Joy says
The recipe should say: Sugar, divided (2/3 cup, 1/3 cup).
The 2/3 cup goes with the milk in beginning of cooking, the rest for rolling out the little candy logs.
Lalaine Manalo says
I'm sorry about that. I updated the post yesterday and I realized I forgot to clarify that. Corrected now.
A says
Thank you for sharing your recipe. I made a batch of these, and they taste just like the ones sold in Bulacan. Melt-in-your-mouth goodness! I used 3.5 cups grocery store whole milk + 1.5 cups heavy whipping cream, to simulate as close a possible, the high-fat-milk straight from the cow/buffalo. Nido Full Cream Milk Powder at the grocery's Mexican aisle is the most accessible milk powder where I'm at, so I used that brand and it turned out really well. I love your authentic and reliable recipes. You're the best Filipino food blog!
Lalaine Manalo says
Thank you so much for the feedback and tips. I'm glad you find the recipes useful.
Karen says
This did not thicken for me. It was liquid the whole way through. Can you double check your recipe? Thanks
Lalaine Manalo says
I'm sorry, but the milk takes more than an hour to thicknen.