Make Pastillas

Pastilles are not only delicious, but they are also very easy to make. They don't even need to be baked! You simply mix the ingredients and devour them. Eating pastilles can be a delightful part of your daily life because they make a quick, delicious snack. If you're hungry and don't have a lot of time, pastilles are the answer. Pastilles de Leche, translated from Spanish, means "milk pills" or "milk tablets". This food delicacy is not usually available in other countries. If you love milk then you will love pastilles, as the main ingredient is milk. Pastilles are candies made out of milk. They can be served with a main dish, or as a snack. Pastilles are so easy and fast to prepare, some people even make them as a product to sell.

• 1 can (14 oz.) of condensed milk (or one liter of carabao, goat, or water buffalo milk. Carabao milk is richer and creamier. Carabao milk is abundant in Southeast Asian countries).
• 1 tablespoon of margarine
• Flavoring (optional) Chocolate, etc.
• ½ to 1 cup of powdered milk like Nido and Anchor.

You may add if necessary.

• ½ cup of white granulated sugar or confectioners sugar for coating
• 1cup evaporated milk
• Melted butter
• 1 teaspoon lemon rind
• Few drops of vanilla extract
• 1teaspoon cornstarch

If you want to make a bigger batch, double the recipe.

• Measuring cups and spoons
• Cellophane paper cut into squares (2½" x 2½ inches)
• Mixing bowl
• Wooden stick
• Plates
• Spoon
• Knife
• Container for the sugar
• Big chopping board
• Stove
• Wax paper
• Pan
• Big saucepan
• Steps

Preparation Time: 5 minutes Cooking Time: 0 minutes

1. 1
   Mix the condensed milk and sifted powdered milk in a bowl until it's the consistency of cookie dough. Add more powdered milk if it's too runny, and more milk if it's too thick.

   

   It's advisable to use a rubber or wooden spatula to mix the ingredients and add a little elbow grease - the mixture may be slightly hard to mix. You may also include the flavoring in this step. Flavoring can be chocolate, melon, lube, or coffee. For a tangy flavor add lemon zest to this mixture.

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2. 2
   Add margarine to the mixture. Margarine serves as additional flavor to Pastilles.

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3. 3
   Set the mixture aside for 10 to 15 minutes prior to molding it. The more time you leave it, the less it will stick to your hands.

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4. 4
   Shape the mixture into small 2-inch logs or balls using your clean hands. The size must be even. Imagine that you are molding clay. You may also form other shapes like hearts and squares. Make sure the surface is smooth.

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5. 5
   Put the balls (hearts, squares, etc.) onto a plate and sprinkle sugar over them.

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6. 6
   Roll the pastilles over the sugar.

   

   All parts of the pastilles must be covered.

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7. 7
   Cut 2½" x 2½ inch pieces of paper like wax paper or use a food paper, colored paper wrapper or cellophane to wrap the pastilles. If you don't want to wrap each pastilla, you may serve them by inserting a toothpick, and arranging on a fancy plate.

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How to Make Pastilles De Leche

1. 1
   Mix the sugar and evaporated or fresh milk into a saucepan.

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2. 2
   Boil and stir until it becomes pasty in texture.

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3. 3
   Add the powdered milk and butter.

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4. 4
   Stir to mix the ingredients evenly.

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5. 5
   Remove the pan from the heat and transfer the mixture into a bowl.

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6. 6
   Let it cool until it's no longer hot, but still warm.

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7. 7
   Roll 20 pieces of pastilles into small cylinders.

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8. 8
   Roll the pastilles in the sugar.

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9. 9
   Wrap each pastille into a square of paper by rolling it like a cylinder, then twisting each end.

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1. 1
   Boil the evaporated milk until it has been reduced by ¼ (there is only ¾ left).

   

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2. 2
   Add the condensed milk to the evaporated milk and stir.

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3. 3
   Stir 1/3 cup of the powdered milk into the recipe until it is dissolved. You may use any kind of powdered milk but the taste will vary.

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4. 4
   Put a few drops of vanilla to add fragrance and taste to the pastilles. Adding too much will overpower the taste.

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5. 5
   Wait a few minutes. As the milk evaporates the texture of the mixture will change. This may take up to 10 minutes.

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6. 6
   While the mixture is still over the heat, continue to stir. This is no only to make sure the ingredients are well blended, and the mixture won't burn.

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7. 7
   You will be able to determine if the mixture is ready by the sweet smell. Do not overcook it. You shouldn't have any black in the mixture, as that's an indication you've burned it.

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8. 8
   Put ice, salt, and water into a bowl. This serves as the ice bath.

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9. 9
   Grease a glass mixing bowl with butter so the mixture won't stick.

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10. 10
    Transfer the heated ingredients into the greased glass bowl and add the ice bath. The mixture will harden.

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11. 11
    Instead, you can refrigerate the mixture for 10 minutes so that the candy is easy to scoop.

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12. 12
    As you let the pastilles cool, prepare your wrappers like bond paper, cellophane, or Japanese paper. The design and size of the wrapper depend on your choice.

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13. 13
    Roll the mixture into long cylinders (like licorice), then cut into short lengths. If you cannot mold the mixture, add more powdered milk until the texture is pliable.

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14. 14
    Coat the rolled pastilles into sugar so that the mixture will not stick onto the cellophane.

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15. 15
    Then wrapping time. Roll each pastille into a cut square of bond paper. Roll the bond paper containing pastilles into a cellophane square. The ends must be of equal length. Then fold where the ends meet at the center. Twist the ends of the cellophane. But you may also wrap the pastilles in your own desired design. You may also wrap the pastilles directly in the cellophane. You may use different colors of cellophane to make the presentation of the candies interesting.

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16. 16
    If you aren't intending on wrapping them, put them in the refrigerator.

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17. 17
    Pastilles will only be good for 3 days stored at room temperature and can be stored up to 2 weeks in the refrigerator.

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1. 1
   Pour the Carabao milk into the pan and add ¾ cup of sugar. If goat's or cow's milk is used, lessen the amount of sugar to ½ cup.

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2. 2
   Add ½ teaspoon of cornstarch.

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3. 3
   Heat the mixture in a pan on medium heat. Stir until the ingredients are blended and the mixture thickens.

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4. 4
   When the mixture thickens and becomes difficult to stir, turn the heat down to low.

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5. 5
   Stir the milk until it forms a mass.

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6. 6
   Place the mixture into a bowl and let it cool. Put ½ tsp. of cooked cornstarch on a board.

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7. 7
   Sprinkle sugar onto the board.

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8. 8
   When the pastilla mixture has cooled, roll it onto the sugar on the board.

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9. 9
   Mold it into desired shapes - the usual is a cylinder, then cut into shorter segments. Rolling small balls from the mixture also works. Use your imagination.

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10. 10
    Wrap the pastilles in Japanese paper, then wrap again in bond paper.

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• It takes around 45 minutes to process a liter of carabao's milk to become Pastilles de Leche.
• 1 liter of carabao's milk can form 50 pieces of pastilles that weigh 5 grams each.
• Goat's or cow's milk will make 40 pastilles.
• Include calcium in your daily diet. As milk is an excellent source of calcium, you can get some benefits from eating pastillas. Eat a few in the sunshine, as the vitamin D from the sun, will help in Calcium absorption.
• You can sell pastillas P3 pesos each.
• You may pack them into boxes of 12 or 24.
• If you're really smart, you can create a business by preparing as many as 500 pieces a day.

How to make pastilles in bulk to sell?

One liter of milk (cow, goat or carabao), a teaspoon of cornstarch and 3/4 cup of sugar usually makes around 40-50 pieces of 5-gram pastilles. If you want to make more, just increase the amount of the ingredients equally. Just a tip, if you're using goat's milk, you should use lesser sugar. Instead of 3/4 cup, you will only need 1/2 cup.

Here's how to make pastilles in bulk - about 200 pieces of pastilles weighing 5 grams each:

INGREDIENTS:

• 5 liters cow's milk or goat's milk

• 2½ cups sugar

• 2½ teaspoons cornstarch

• Large pan

• Ladle

• Large bowl

• Board

PROCEDURE:

1. 1
   Pour the five liters milk in a large pot.

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2. 2
   Add the sugar and the cornstarch.

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3. 3
   Cook the mixture on medium heat while continuously stirring the mixture until it thickens.

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4. 4
   Once the mixture thickens, lower the heat.

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5. 5
   Continue stirring until the mixture thickens so much it can be lifted from the large pan with the ladle in one mass.

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6. 6
   Put the mixture into the large bowl and let it cool for about 10 to 15 minutes. #Sprinkle sugar onto the board.

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7. 7
   Once cool, roll into small balls, or roll into long cylinders and cut to candy size.

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8. 8
   Wrap them with your preferred candy wrapper.

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How do you make pastilles balls?

Procedure:

Making pastilles at home is a safe and fun bonding experience to do with the kids. It is safe because it is a no-cook candy recipe. It is also fun because it is a milk candy that can be turned into different shapes and flavors. A common shape is a sphere - or ball shape.

• In a mixing bowl, pour the condensed milk and add flavoring like chocolate, melon, strawberry, vanilla, etc. Note: Adding flavoring is optional.

• Gradually pour the powdered milk into the condensed milk. Mix until you achieve the right consistency or thickness to allow you to form into a round or ball-shaped pastilles (like cookie dough).

• Let the pastilles mixture set for 15 minutes in the refrigerator.

• Scoop out a teaspoon of the mixture and roll it in the palm of your hand to form a ball.

• Roll the pastilles balls on the plate of caster sugar for coating.

Or - simply follow the recipe in our article, then after step 9, continue to cool the mixture. Once cooled, you can mold the mixture into small balls instead of the cylindrical shape in the recipe. Make sure to coat them and the pan you store them in with powdered or regular sugar to keep from sticking.

Goat milk pastilles ingredients?

The ingredients in making goat milk pastilles are the same as when you make carabao or cow's milk pastilles except you should use less sugar. You will need:

• goat's milk (1 liter)
• cornstarch (1 teaspoon)
• white sugar (1/2 cup)
  • You may want to add a flavor, according to your preference.
  • Preparation is the same as when making the cow or carabao milk pastilles.

Goat milk is a good alternative for pastille ingredients. Basically, all you have to do is replace cow's milk with goat milk. The ingredients will remain the same, however, know that when you are using liquid goat milk, the shelf life of your pastilles may be shorter than if you use powdered cow's milk. Goat milk is usually sold in liquid form and it is very rare to find in supermarkets a powdered version.

Can I use cornstarch to thicken my pastilles mixture?

Yes, you can, but make sure you balance it appropriately with your milk and sugar mixture. Otherwise, your pastilles will taste bland and they'll be a bit too chewy and pasty. Cornstarch is frequently used to thicken recipes - sauces, gravies - etc., so it's a good option to use for pastilles. The only drawback is it's not very flavorful.

See more questions like this: Use of cornstarch in pastillas

What is the total grams of one pastille in that recipe?

Grams of one pastilles in your given recipe

It depends on how big you'd like the pastilles to be. However, for this particular example, 8 pieces of regular shaped pastilles would be about 120 grams in total (15 grams each).

How many pastillas can you make in one day?

I really need your help because I am asked to make a business plan about pastilles

The amount any given person can make in a day is very dependent upon that person's talent at making them. If you had a couple of people making them and had enough ingredients, you could easily make a business out of it. The main problem you're going to face is having a refrigerator/cooler large enough to store them all in to allow them to set and to store them. I am not going to be able to give you an exact number on the amount you will be able to make. Once you have made a couple batches of them, and have acquired adequate the space for making/storing them, you should be able to know your skill/speed level. As you get better and better, you will know exactly how many you can make on any given day.

What is the proper way to make pastillas wrappers?

What are the proper ways to make pastillas wrappers?

Pastilla Wrapper Art is a decorative Japanese Paper wrapper used for beautiful presentation. The Philippine region, Bulacan, is famous for their pastilla wrappers, specifically the town of San Miguel.

• Using a pencil and paper, draw a design onto the Japanese or tissue paper.
• Cut out the design using scissors or an X-Acto knife.
• Leave about 4 inches above the design to wrap your pastilla in.

Traditionally designs featuring Filipino Culture are used.

Do we need to refrigerate pastilles before shaping and coating?

Do we need to refrigerate pastilles before shaping and coating?

Yes. It's easier to shape them after they've been refrigerated for 30 minutes. If you made the no cook method you can shape them right away. It helps to grease your hands with coconut oil or butter also as you are shaping.

How long is the pastilla's shelf life?

I want to make pastillas for my project at school, but I don't know how long it can be.

Pastillas last 2 weeks if they are refrigerated or 1 week if stored in a dark dry place like a cupboard. If you are not individually wrapping the pastillas, you need to store them in an airtight container.

I followed your ingredients and procedures but can't get it tough. It's still sticky like a marshmallow burn in flame.

I want to make the perfect pastilles - the tough pastilles, not the sticky ones. I have tried: Pastilles using your instructions. I think it was caused by: I don't know.

Did you refrigerate the mixture? If your cornstarch was not fresh that also could be the reason your mixture was not firm.

Why is that when metal ladle is used, the pastilles exhibit a dark color?

When we made pastilles, we used a metal ladle and it exhibited a different color

If your spoon is aluminum it will react to the mix. Also, stainless steel spoons heat fast while stirring and can alter the composition of the pastillas as well as overheating the milk. Use a wooden spoon.

If you have problems with any of the steps in this article, please ask a question for more help, or post in the comments section below.

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