No-Cook Filipino Pastillas (Only Three Ingredients)

Author:: Travel Chef

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Learn how to make no cook three-ingredient pastillas: a Filipino-inspired delicacy
Dred Cuan

Pastillas, or pastillas de leche, comes from the Spanish for "milk pills." Despite the origin of its name, this famous delicacy originated in the Philippines.

Traditionally, pastillas are made from the milk of a carabao, which is the native Filipino water buffalo. The milk is combined with butter and sugar and then cooked thoroughly to form a paste. Continuous stirring is required to avoid scorching.

Since I did not have fresh carabao milk in my refrigerator, I decided to try using powdered milk instead. The result turned out well, so I'd like to share my technique with my readers. I imagine that fresh carabao milk may be hard to find in many parts of the world, but by using powdered milk, you can enjoy this Filipino delicacy in your own home.

Ingredients

1 1/4 cups powdered milk
1/4 cup condensed milk
1/4 cup sugar
Oil, for molding

Utensils

For Preparation:

2 large bowls
1 medium bowl
spatula
measuring cups
plate

For Molding and Storing:

teaspoon
container or sealed plastic or cellophane wrap

Cook Time


Prep time	Ready in	Yields
15 min	15 min	30 pieces

Instructions

Mix powdered milk and condensed milk together in a bowl.
Place the bowl in the refrigerator and chill for 1 hour or until the mixture becomes firm.
Once set, remove the bowl from the refrigerator.
Oil palm of your hands to help you easily roll the mixture.
Start with a teaspoon of the mixture and roll it into a ball or a cylindrical shape. Do the same with the rest of the mixture. You should end up with 30 equal-sized pieces, give or take.
Coat the pastillas with sugar and arrange them on a plate.
Chill again for 1 hour or more before serving.

Three-Ingredient Pastillas: Recipe Video

Tips and Techniques

Choose any brand of powdered milk.
Use flavored condensed milk such as ube, chocolate, buko pandan, etc.
Replace the powdered milk with chocolate cocoa powder, if desired.
Add any extracts or essences you prefer; e.g., mango, banana, pineapple, etc.
Make sure the mixture is sufficiently chilled. This will make the dough easier to shape.
Incorporate bits of chopped nuts or cookies for added texture and flavor.

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Questions & Answers

Question: How can I store these pastillas and for how long?

Answer: I usually store mine inside the refrigerator for two weeks up to months. If you are living in countries that have cold weather, you may keep it in cold areas of your house. It's similar to how supermarkets store it on their shelves. This recipe is preservative-free so proper storage is necessary so that the milk won't get spoiled.

Question: What powdered-milk brand would you recommend to use in making this pastillas?

Answer: I'm using a local brand, Alaska. It isn't too sweet.

Question: Can I use buttermilk in making pastillas?

Answer: Buttermilk has a different taste compared to regular milk so I wouldn't recommend it.

Question: How can I mold the pastillas in my hand without sticking in my hand?

Answer: Apply a small amount of oil in palms/hands from time to time. This helps in preventing pastillas from sticking if using bare hands. Also, make sure you achieved the right consistency of the pastillas.