Pastillas de leche has always been among my favorite sweets ever since I was a child. So, when a friend shared a link to a recipe on how to make it, I decided to definitely give it a go. The recipe is actually very simple, with ingredients that are almost always present in every household kitchen. It does require a little patience though, but worth it: my husband says these home-made ones are a lot better than those commercially available in the Philippines (sorry Red Ribbon, Goldilocks, et. al.) 😋
Pastillas de leche
2 1/2 cups milk (the original recipe called for either fresh or evaporated, but I used lactose-free because I’m lactose intolerant)
3 tbsp sugar
1 tsp butter
5 tbsp powdered milk (I used Nido, but I wonder if powdered coffee creamer will do if regular powdered milk isn’t available…)
extra sugar for rolling
- Combine the sugar and milk in a saucepan. Bring to a boil and let simmer, stirring constantly, until the mixture turns into a paste or has become very thick in consistency (a bit of patience is required here, as it might take a lot longer than expected before the mixture thickens at all)
- Stir in the butter, then the powdered milk. Mix thoroughly.
- Remove from heat and transfer into a clean bowl. Set aside until cool enough to handle.
- Form into balls or pastilles, then roll in the extra sugar. Store in an air-tight container; or traditionally, wrap each pastille in a square piece of paper, form into a cylinder, and tuck the sides in.
Makes about 25 pastilles.