Pastillas de Leche is a Spanish dialect which means (milk tablets) or (milk pills) which basically describes this Spanish-Filipino sweet delicacy. This is made from evaporated milk with powdered milk and some mixtures to form a dough like mixture, formed into small shape and coated with sugar.
Pastillas de Leche are sweet, soft milk candies that are served for dessert and snacks. This is very easy to prepare and to cook. Today, I will give you my version of Pastillas de Leche Filipino style recipe. Enjoy!
Ingredients:
1 can 14 ounces, condensed milk
2 cups powdered milk, sifted
½ cup granulated sugar, sifted
Directions:
In a large mixing bowl, place the condensed milk.
Fold-in gradually the powdered milk. “The texture of the mixture will be similar to dough once all the powdered milk was added completely.
Scoop some of the mixture and mold into cylinders.
Roll each molded cylindrical mixture on granulated sugar.
Ice Candy is one of the usual and famous summer treats here in the Philippines especially for the kids. It is a shaked fruits or a frozen juice in little ice bags where you have to nibble at the end of the plastic to sip or bite the ice candy. Ice Candies comes in different flavors. Most common are orange, mango, buko, grapes and avocado.
Almost any fruits or even chocolates can be used to make ice candy. However, there are creative individuals who went beyond the norm by creating the next level of fruit Ice Candies. Dorian, Jack fruit, buko, macapuno fruit and fruit salad ice candies are just a few of them.
Today I will share to you my version of Ice Candy – Different Flavors Recipes! Enjoy!
Ingredients:
7 liters water
1 cup powdered milk, fresh, or condense milk
1-2 cups or more desired flavor (orange, mango, buko, grapes and avocado, etc)
2 cups cassava starch or corn starch dissolved in 1.5 liters water
1 ½ – 1 ¾ kg. sugar
1/2 tsp. salt
Materials Needed:
1-2 pack 1 1/4 X 10 ice candy wrapper
big pot
Directions:
Place 7 litres water in a pot and bring to a boil then add the sugar and salt and mix well until it fully dissolves.
Add the dissolved corn starch or cassava starch and powdered milk in the boiling water.
Continue stirring to avoid the lump formation.
Boil for 8 minutes, then turn off the heat and set aside, allow cooling for few hours then add your desired flavours.
Pack in the ice candy wrapper and freeze until frozen.
Polvoron came for the Spanish word “Polvo” which means powder, or dust. This was introduced by the Spaniards when they dominated the Philippines long time ago. Polvoron is a type of soft and heavy, very crumbly Spanish shortbread made of milk , flour, sugar and nuts specially almonds.
This is considered as a dessert or snack in the Philippines wherein roasted rice puffs referred to locally as “pinipig” is added. There are several versions and flavours for this Filipino treat that are available today such as peanut, cookies and cream, chocolate and Etc.
Today, this is my version of Polvoron Recipe classic and simplest. Enjoy!
Ingredients:
1 1/2 cups powdered milk
2 cups all-purpose flour (toasted)
3/4 cup melted butter
1 cup sugar
Directions:
In a pan over medium heat, toast the flour until turns brown in color, remove from heat, set aside and let it cool.
Melt butter then set aside.
Then combine powdered milk, toasted flour and sugar.
Add the melted butter and mix until well combined. Make sure you break the lumps while stirring the mixture.
Press the mould in the Polvoron mixture till you have filled up the cavity.
On a plate, press the mould to make the mixture more compacted.
Push the ejector handle to release the moulded Polvoron, “if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself.
Use a cellophane wrapper to wrap the molded Polvoron.
In a pan over medium heat, toast the flour until turns brown in color, remove from heat, set aside and let it cool.
Melt butter then set aside.
Then combine powdered milk, toasted flour and sugar.
Add the melted butter and mix until well combined. Make sure you break the lumps while stirring the mixture.
Press the mould in the Polvoron mixture till you have filled up the cavity.
On a plate, press the mould to make the mixture more compacted.
Push the ejector handle to release the moulded Polvoron, “if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself.
Use a cellophane wrapper to wrap the molded Polvoron.
