Pastillas de Leche (Milk Candies)

Updated Oct. 12, 2023

Recipe Overview

Total Time: 45 minutes | Prep Time: 5 minutes | Cook Time: 40 minutes | Yield: 32 pastillas

Ingredients

  • 2¼ cups (240 grams) whole milk powder (cow’s milk-based, e.g., Judee’s or Anthony’s Goods; goat’s milk powder will not work)

  • 2 tablespoons matcha powder (optional, for a subtle earthy twist)

  • ½ teaspoon kosher salt (e.g., Diamond Crystal) or ¼ teaspoon coarse kosher salt

  • 1 (14-ounce) can sweetened condensed milk

  • ¼ cup granulated sugar (for rolling)

  • 32 (6-inch) squares of papel de hapon (Japanese tissue paper) or cellophane (optional, for wrapping)

Equipment Needed

  • Fine-mesh sieve

  • Medium mixing bowl

  • Flexible rubber spatula

  • Baking sheet

  • Parchment paper

  • Small shallow bowl (for sugar coating)

  • 1-tablespoon measuring spoon or cookie scoop

  • Clean hands (for rolling dough)

Step-by-Step Instructions

Step 1: Prepare Dry Ingredient Base

To ensure a smooth, lump-free mixture, sift the whole milk powder, matcha powder (if using), and salt through a fine-mesh sieve into a medium bowl. This step removes any clumps and ensures even distribution. Add the sweetened condensed milk and mix thoroughly with a rubber spatula for 1–2 minutes until fully incorporated. The dough will be slightly sticky; if it remains too loose, add 1–2 tablespoons of extra whole milk powder to firm it up without making it dry.

Step 2: Prep Baking Surface

Line a baking sheet with parchment paper to prevent sticking. Place the granulated sugar in a small shallow bowl for easy coating.

Step 3: Portion Dough

Using a 1-tablespoon measuring spoon or cookie scoop, portion the dough into uniform mounds (≈1 tablespoon per mound) and place them spaced 1–2 inches apart on the prepared baking sheet. This spacing allows room for rolling without overcrowding.

Step 4: Roll & Sugar-Coat

Take one dough mound and roll it gently between your palms to form a uniform log, approximately 2½ inches (6.35 cm) long and ½ inch (1.27 cm) in diameter. The key is consistent rolling pressure to maintain even thickness. Once shaped, roll the log in the sugar to coat evenly, then transfer to the baking sheet. Repeat with all portions until 32 logs are prepared.

Step 5: Wrap (Optional)

For traditional presentation, center each log at the bottom edge of a 6-inch square of papel de hapon or cellophane. Roll the paper upward to enclose the log, then twist both ends tightly to seal. Store wrapped or unwrapped pastillas in an airtight container at room temperature.

Storage & Serving

Store pastillas at room temperature in an airtight container for up to 1 week. For longer storage, refrigerate for up to 2 weeks and allow to return to room temperature before serving to restore their soft, chewy texture.

Pro Tips & Variations

Essential Notes

  • Whole Milk Powder: Ensure you use cow’s milk powder (not goat’s); goat’s milk lacks the protein structure needed for proper shaping.

  • Papel de Hapon: Known as “pabalat” in the Philippines, this tissue paper is traditionally cut into intricate designs with decorative tails. Uncut, plain tissue or cellophane also work for simple wrapping.

Creative Twists (From Reader Experiments)

  • Chocolate Twist: Replace matcha with 2 tablespoons unsweetened cocoa powder for a rich, fudgy texture.

  • Fruit Infusion: Blend freeze-dried fruits (e.g., raspberry, mango) into a powder and mix with the milk powder for natural sweetness.

  • Floral Flair: Add ½ teaspoon rose water to the condensed milk mixture, or incorporate 1–2 drops of food coloring for a vibrant appearance (as suggested by a reader’s father).

Reader Reviews

  • “Made these with cocoa powder instead of matcha—they turned out like soft Tootsie Rolls! Will definitely try freeze-dried raspberry powder next.”

  • “My dad used to make these with margarine, adding food coloring and shaping into roses. Wrapped in cellophane, they’re beautiful posies—pretty and delicious.”

  • “Rose water + powdered raspberry? Genius! Mix rose water into the condensed milk and raspberry powder into the milk base for a floral, tart twist.”

  • “Unflavored whey protein powder? Not recommended—too gritty. Stick to whole milk powder for smoothness.”

Disclaimer: All variations and tips reflect reader feedback; adjust to personal taste while maintaining the original chewy texture.