Homemade Pastillas: A Step-by-Step Guide to Making Delicious Filipino Milk Candies

Pastillas de Leche, often simply called Pastillas, are a beloved Filipino milk candy. These soft, melt-in-your-mouth treats are incredibly easy to make at home with just a few simple ingredients. This guide will walk you through each step, ensuring you can create perfect Pastillas every time.

## What are Pastillas de Leche?

Pastillas de Leche translates to “milk pills” in Spanish. Despite the name, they aren’t medicinal! They are a sweet confection made primarily from powdered milk, sugar, and sometimes condensed milk or carabao milk (traditionally used). The mixture is cooked until it reaches a soft, dough-like consistency, then shaped into various forms and coated in sugar. Pastillas are a staple in Filipino celebrations, holidays, and as a sweet treat any time of day. They are often given as gifts and pasalubong (souvenirs) from the Philippines.

## Ingredients You’ll Need

This recipe uses easily accessible ingredients you can find in most grocery stores. We’ll be using powdered milk and condensed milk as the base, offering a sweet and creamy flavor. Here’s what you’ll need:

* **1 cup Powdered Milk:** Use full-fat powdered milk for the best flavor and texture. Non-fat can be used, but the Pastillas might be slightly drier.
* **1/2 cup Sweetened Condensed Milk:** This provides sweetness and helps bind the ingredients together. Adjust the amount slightly based on your desired level of sweetness.
* **1/4 cup Granulated Sugar (for coating):** This is used for dusting the Pastillas, preventing them from sticking together and adding a touch of sweetness.
* **Optional Flavorings:** A pinch of salt, vanilla extract, lemon zest, or other flavorings can be added to customize your Pastillas.

## Equipment You’ll Need

* **Mixing Bowl:** A medium-sized bowl for combining the ingredients.
* **Spatula or Spoon:** For mixing the ingredients thoroughly.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Plastic Wrap or Parchment Paper:** For wrapping the finished Pastillas.
* **Baking Sheet or Plate:** For rolling the Pastillas in sugar.

## Step-by-Step Instructions

Now, let’s get started on making your delicious homemade Pastillas!

**Step 1: Prepare Your Workspace**

Before you begin, make sure your workspace is clean and organized. Have all your ingredients and equipment readily available. This will help streamline the process and prevent any mishaps.

**Step 2: Combine the Ingredients**

In the mixing bowl, pour in the powdered milk and condensed milk. If using any optional flavorings, add them at this stage. A tiny pinch of salt can enhance the sweetness of the Pastillas.

**Step 3: Mix Thoroughly**

Using a spatula or spoon, mix the ingredients together until they form a smooth, dough-like consistency. Initially, it might seem dry, but keep mixing patiently. The condensed milk will gradually hydrate the powdered milk.

**Troubleshooting:** If the mixture is too dry and crumbly, add a teaspoon of condensed milk at a time until it comes together. If it’s too sticky, add a tablespoon of powdered milk until you reach the desired consistency. The ideal texture should be pliable and easy to mold.

**Step 4: Knead the Dough (Optional)**

For a smoother and more refined texture, you can knead the dough lightly on a clean surface for a minute or two. This step is optional but recommended for achieving the best results. Be careful not to over-knead, as this can make the Pastillas tough.

**Step 5: Shape the Pastillas**

This is where you get creative! There are several ways to shape your Pastillas:

* **Classic Cylinders:** This is the most common shape. Roll small portions of the dough between your palms to form elongated cylinders.
* **Small Balls:** Roll the dough into small balls for a bite-sized treat.
* **Using Cookie Cutters:** If you have small cookie cutters, you can use them to create fun and unique shapes.
* **Molding:** Traditionally, Pastillas are molded using liglig molds (small wooden molds). If you have access to these, they can add an authentic touch.

**Tips for Shaping:**

* Keep your hands lightly dusted with powdered sugar to prevent the dough from sticking.
* Work quickly to prevent the dough from drying out.
* Make sure all the Pastillas are roughly the same size for even coating.

**Step 6: Coat in Sugar**

Place the granulated sugar on a baking sheet or plate. Roll each Pastillas in the sugar, ensuring it is evenly coated on all sides. The sugar coating prevents the Pastillas from sticking together and adds a delightful sweetness.

**Step 7: Wrap the Pastillas**

Traditionally, Pastillas are wrapped in colorful Japanese paper (origami paper) or cellophane. This not only adds to their presentation but also helps keep them fresh. You can also use plastic wrap or parchment paper.

**How to Wrap Pastillas:**

* **Individual Wrapping:** Cut the paper or wrap into small squares or rectangles, large enough to encase each Pastillas. Place a Pastillas in the center of the paper and fold the edges to create a neat package. Secure with a small piece of tape if needed.
* **Layered Arrangement:** You can also arrange the Pastillas in a box or container, separating each layer with parchment paper or cellophane to prevent them from sticking together.

**Step 8: Chill (Optional)**

Chilling the Pastillas in the refrigerator for about 30 minutes can help them firm up slightly. This is especially helpful if you live in a warm climate. However, this step is optional; you can enjoy them immediately!

## Tips and Tricks for Perfect Pastillas

* **Use High-Quality Powdered Milk:** The quality of the powdered milk directly affects the taste and texture of your Pastillas. Opt for full-fat powdered milk for the best results.
* **Adjust Sweetness to Your Preference:** If you prefer less sweet Pastillas, reduce the amount of condensed milk slightly. Taste the mixture as you go and adjust accordingly.
* **Don’t Overmix:** Overmixing can result in tough Pastillas. Mix the ingredients just until they are combined.
* **Prevent Sticking:** Keep your hands and workspace lightly dusted with powdered sugar to prevent the dough from sticking.
* **Experiment with Flavors:** Don’t be afraid to experiment with different flavorings. Vanilla extract, lemon zest, ube extract, or even a touch of peanut butter can add a unique twist to your Pastillas.
* **Proper Storage:** Store Pastillas in an airtight container at room temperature or in the refrigerator. They will stay fresh for several days.
* **Presentation Matters:** Take the time to wrap your Pastillas neatly. This makes them perfect for gifting or sharing with friends and family.

## Variations and Flavor Combinations

The basic Pastillas recipe is a blank canvas for culinary creativity. Here are some exciting variations you can try:

* **Ube Pastillas:** Add ube extract and a drop of purple food coloring to create vibrant and flavorful Ube Pastillas. Ube (purple yam) is a popular Filipino flavor.
* **Chocolate Pastillas:** Mix cocoa powder into the powdered milk for a chocolatey treat. You can also add chocolate chips for extra indulgence.
* **Coffee Pastillas:** Add instant coffee powder to the mixture for a coffee-flavored kick.
* **Lemon Pastillas:** Grate lemon zest into the mixture for a refreshing citrus flavor.
* **Strawberry Pastillas:** Add strawberry extract and a drop of red food coloring for a fruity twist.
* **Pandan Pastillas:** Add pandan extract for a unique and aromatic flavor. Pandan is a fragrant tropical plant widely used in Southeast Asian cuisine.
* **Cashew Pastillas:** Finely grind cashew nuts and add them to the mixture for a nutty and crunchy texture.
* **Dulce de Leche Pastillas:** Use dulce de leche instead of condensed milk for an extra caramel-like flavor.

## Troubleshooting Common Issues

* **Pastillas are too dry:** Add a teaspoon of condensed milk at a time until the mixture reaches the desired consistency.
* **Pastillas are too sticky:** Add a tablespoon of powdered milk at a time until the mixture is pliable.
* **Pastillas are too hard:** This is usually caused by overmixing or using too much powdered milk. Be careful not to overmix and ensure the proportions of ingredients are correct.
* **Pastillas are not holding their shape:** This could be due to using too much condensed milk. Add more powdered milk to firm up the mixture.
* **Sugar coating is melting:** This is likely due to high humidity. Store the Pastillas in an airtight container to prevent moisture absorption.

## Serving Suggestions

Pastillas are a versatile treat that can be enjoyed in many ways:

* **As a Snack:** Enjoy them as a quick and satisfying snack any time of day.
* **With Coffee or Tea:** They pair perfectly with a cup of coffee or tea.
* **As a Dessert:** Serve them as a simple yet elegant dessert after a meal.
* **As a Gift:** Package them beautifully and give them as a thoughtful homemade gift.
* **As Pasalubong:** Bring them as a souvenir from your travels or to share with friends and family.

## Nutritional Information (Approximate)

* Calories: Approximately 50-70 per piece (depending on size and ingredients)
* Fat: 2-4 grams per piece
* Carbohydrates: 8-10 grams per piece
* Protein: 1-2 grams per piece

**Note:** This is an approximate nutritional breakdown. The actual values may vary depending on the specific ingredients used.

## Conclusion

Making homemade Pastillas is a fun and rewarding experience. With just a few simple ingredients and steps, you can create a delightful treat that will impress your friends and family. Don’t be afraid to experiment with different flavors and variations to create your own signature Pastillas. Enjoy the process and savor the sweet taste of homemade goodness!

**Enjoy your homemade Pastillas!**

Frequently Asked Questions (FAQ)

**Q: Can I use carabao milk instead of condensed milk?**
A: Yes, traditionally, carabao milk is used to make Pastillas. However, it can be harder to find. If you have access to carabao milk, you can use it in place of condensed milk. You may need to adjust the amount of powdered milk to achieve the desired consistency.

**Q: How long do Pastillas last?**
A: Pastillas can last for several days if stored properly in an airtight container at room temperature or in the refrigerator.

**Q: Can I freeze Pastillas?**
A: While it’s not recommended, you can freeze Pastillas. However, the texture might change slightly after thawing. Wrap them tightly in plastic wrap and place them in an airtight container before freezing.

**Q: What is the best way to wrap Pastillas for gifts?**
A: Use colorful Japanese paper (origami paper) or cellophane for a traditional and visually appealing presentation. You can also use small boxes or tins lined with parchment paper.

**Q: Can I add food coloring to Pastillas?**
A: Yes, you can add food coloring to Pastillas to create different colors. Use gel food coloring for the best results, as it is more concentrated and won’t affect the consistency of the mixture.

**Q: Where can I buy liglig molds?**
A: Liglig molds can sometimes be found in Filipino stores or online retailers that specialize in Filipino products.

**Q: Are Pastillas gluten-free?**
A: Yes, Pastillas made with the standard recipe (powdered milk, condensed milk, sugar) are gluten-free.

**Q: Can I use lactose-free powdered milk?**
A: While it will alter the flavor slightly, you can use lactose-free powdered milk. Keep in mind that the final product will not have the traditional flavor profile.

**Q: What can I substitute for condensed milk?**
A: While condensed milk contributes significantly to the unique flavor, you can try a mixture of heavy cream and sugar as a substitute. Adjust the proportions to achieve a similar sweetness and consistency.

**Q: My Pastillas are too sweet. What can I do?**
A: Reduce the amount of condensed milk in your next batch. You can also add a pinch more salt to balance the sweetness.

**Q: What is the origin of Pastillas?**
A: Pastillas de Leche originated in the Philippines during the Spanish colonial period. It was a way for Filipinos to preserve carabao milk, which was abundant at the time.

**Q: Is there a difference between Pastillas and Yema?**
A: Yes, while both are Filipino milk candies, they are different. Yema is made with egg yolks, condensed milk, and sugar, while Pastillas is primarily made with powdered milk and condensed milk. Yema is also cooked and has a custard-like consistency, while Pastillas is not cooked in the traditional sense.