Best Pastillas De Leche Recipes

PASTILLAS DE LECHE

Steps:

• In a deep skillet, pour fresh milk. Bring to a simmer over medium-high heat. Let it simmer for 15 minutes while stirring regularly.
• Add sugar and stir until completely dissolved. Stir the mixture gently and constantly with a wooden spoon scraping the bottom to prevent lumps from forming and burning.
• Continue to cook until mixture is greatly reduced and forms a thick paste. Turn off the heat and add the butter and mix. (Remove skillet from stove)
• Add the powdered milk to the mixture and mix until a sticky dough forms. Transfer milk dough to a plate or bowl and let it cool down completely.
• Roll the milk dough into a cylinder and cut into four equal portions. Take a portion and roll it into a thinner log. Then cut the log into 10 equal pieces. Roll each piece to about 1 ½-inch long.
• Roll each piece in caster sugar coating it completely.
• Wrap a small white paper around a piece of pastillas placing it in the middle, with both ends open. Then wrap both in a tissue paper. Push the excess tissue paper at the ends inwards to close the holes.

PASTILLAS DE LECHE (FILIPINO MILK CANDIES) RECIPE

Steps:

• In a 10-inch stainless steel skillet, combine milk and heavy cream, and bring to a simmer over medium heat, stirring occasionally with a rubber spatula to prevent a skin from forming on the sides of the pan. Reduce heat to maintain a gentle simmer and cook, stirring and scraping frequently, until mixture is reduced by half, about 30 minutes.
• Add sugar and salt, and stir to combine. Continue to cook, stirring frequently, until mixture has reduced to a viscous paste-like consistency (it is ready when you drag the spatula against the bottom of the pan and the milk mixture is slow to fill the space left behind), about 1 hour.
• Transfer to a heatproof medium bowl (you should have about 3/4 cup (6 ounces; 170g) of milk paste), add powdered milk, and stir until thoroughly combined. Continue stirring until no dry powder remains, and a sticky dough forms, about 30 seconds. Let cool to room temperature, about 30 minutes. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour and up to 8 hours.
• Lightly grease your hands with cooking spray, and transfer chilled dough to a clean cutting board. Using your hands, roll dough into a roughly 5-inch long cylinder. Using a paring knife or bench scraper, divide cylinder in half crosswise. Roll each piece into a 5-inch long cylinder. Divide each cylinder into 8 equal portions (1/2 ounce; 15g each). Using your hands, roll each portion between your palms into a 2-inch long cylinder. At this point, pastillas can be transferred to an airtight container and refrigerated for up to 1 week until ready to serve.
• When you are ready to serve, place 1/2 cup sugar (4 ounces; 115g) in a wide, shallow bowl. Add up to 4 pastillas at a time to the bowl and shake to coat pieces on all sides with sugar. Transfer sugar-coated pastillas to a serving plate, and repeat coating process with remaining pastillas. Serve.

PASTILLAS DE LECHE

Steps:

• Pour condensed milk into a bowl. Sift powdered milk into the condensed milk and mix thoroughly with a spatula. Let sit for 8 to 10 minutes.
• Pour sugar onto a plate. Shape mixture into small logs and roll in the sugar. Wrap pastillas de leche individually in plastic wrap.

PASTILLAS DE LECHE (FILIPINO MILK CANDY)

Steps:

• empty condensed milk into bowl.
• sift powdered sugar into condensed milk, mixing frequently with a spoon (DO NOT USE WHISK/FORK!) until well blended.
• set bowl aside for 5-10 mins at room temperature.
• roll into 1/2 inch balls or 1/2 inch mini logs.
• roll in sugar to coat.
• wrap with celophan.

PASTILLAS DE LECHE RECIPE - (3.7/5)

Steps:

• Sift powdered milk into condensed milk. Add in melted butter. Mix and blend well. Knead and set aside for 5 to 10 minutes before shaping into small balls or small cylinders. Roll in sugar and wrap in cellophane.

PASTILLAS DE LECHE

Steps:

• Place the condensed milk in a large mixing bowl.
• Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added.
• Scoop some of the mixture and mold into cylinders.
• Roll each molded cylindrical mixture on granulated sugar.
• Wrap in paper or cellophane.
• Serve for dessert. Share and enjoy!