Pastillas De Leche

Submitted by Mrs Goodall

"Found this recipe on PanlasangPinoy.com a great site for Filippino recipes. These are little milk candies shaped into little cylinders, traditionally made with water buffalo milk and wrapped in celophane. This recipe is nicely adapted for those who don't have access to a water buffalo! It uses powdered milk instead. Simple! Can't wait to try these! Note: I can't tell how many the recipe makes, it says it serves 4. I recommend looking at the blog to see what the candy should look like!"

 

• Ready In: 11mins
• Ingredients: 3
• Serves: 4

ingredients

• 2 cups powdered milk, sifted
• 1 (14 ounce) can condensed milk
• 1⁄2 cup granulated sugar, sifted

directions

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

Reviews

[Muffin Goddess]

Wow, mixing the milks is quite the arm workout, lol! Once everything is incorporated, this magically turns into something not unlike nougat in texture. These are rich and sweet, although not as rich and sweet as one might expect from a candy that is basically sweetened condensed milk rolled in sugar. I definitely disagree with the four servings. I got about 14 little ~2 1/2" long rolls out of this after looking at the blog for direction, and I can't imagine that anyone but those with a demonic-level sweet tooth could eat much more than one or two rolls at a sitting (this coming from a rabid buttercream frosting eater!). Not sure I would classify this as a dessert, either. This is more of a candy/confection, although there are people out there who grab a couple mints or hard candies off the counter in restaurants after dinner and call that dessert, so to each his own. I didn't have any pretty colored cellophane to wrap these in, so I just opted for pieces of garden-variety plastic wrap. Not as cute, but it did the job. Just some tips for ease of handling: this stuff is super-sticky and thick, so be sure to either oil or wet your hands before even thinking about sticking them in the bowl to grab the mixture, and repeat as needed. Also, do not lay the rolls down before you sugar them, or you will need a bench knife to get them back up again. Much easier to dip as you roll each one (I learned this the hard way!). Lastly, don't bother scrubbing the bowl with your mixing-fatigued arms -- just fill it with hot water and some dish soap, and come back later when everything has melted off on it's own. Now I'd like to try the cooked version with liquid milk instead of the powdered milk. Thanks for posting! Made for Culinary Quest 2016 Phillipines for Team Iota Eta Pi