Anne Cortz

Pastillas or Pastillas de Leche is an adored Filipino milky-sweet confection and one of my personal favorites. They come in different forms. Some are powdery, crumbly, and brittle, while some are soft, fudgy and creamy. Personally, I prefer the fudgy version, so I was very happy when this pastillas using gatas ng kalabaw turned out exactly how I wanted.

Why make pastillas using gatas ng kalabaw/carabao’s milk?

Carabao’s milk is higher in fat and therefore creamier than cow’s milk. It is also rarer and seen as more special than cow’s milk in the Philippines. You will find that it is more available in its fresh, non-processed form than most cow’s milk in the country, as most cow’s milk are imported from other countries white carabao’s milk are produced locally, usually by small-scale farmers. Luckily, these days it is becoming more common to find them in supermarkets and specialty grocers across the country.

Is it worth the effort to make at home?

If you love pastillas, you should definitely try making these at least once. You just can’t beat the taste of freshly made pastillas using quality ingredients versus commercially bought ones that may include extenders and preservatives.

They are surprisingly quite simple to make, it just takes a little patience. The recipe below uses just three ingredients and regular kitchen equipment, and will give you soft, luscious, milky pastillas, handmade with love from home.

Pastillas de Leche with Gatas ng Kalabaw (Carabao’s Milk)

A simple, 3-ingredient recipe to make pastillas de leche from scratch.

• 2 cups carabao’s milk ((gatas ng kalabaw))
• 1 tsp cornstarch
• ¼ cup sugar

1. Add a dash of the milk to the cornstarch and mix.
2. Pour the rest of the milk and the cornstarch mixture into a heavy-bottomed pan. Mix to prevent lumps.
3. Add sugar and stir.
4. Simmer in medium heat, stirring and scraping the bottom regularly with a wooden spoon or rubber spatula.
5. Cook until it thickens to a yema-like consistency.
   
   
6. The mixture will thicken even more once cooled. To test, take a small bit with a spoon and put in the freezer for quick cooling. Check back after a minute if it is pliable but can hold its shape.
7. Transfer half of the mixture into a cling wrap and roll until the shape of a long, thick cord.
8. Cut into desired bits and roll in sugar.
   
   

Sweets

Filipino

Candy, Milk candy

The first pastillas I made as a young girl was just powdered milk mixed with condensed milk, and even that tasted so good to me. This soft pastillas using gatas ng kalabaw, however, I would say, is on another level. And definitely worth making at home.

I would love to hear how it turned out if you tried making them. Let’s chat on the comments below. Also, if you’re looking for your next Filipino delicacy to try making at home, why not try these soft ube halaya bread?