Pastillas de Leche
Powdered milk and condensed milk rolled into a soft, no-bake candy, coated in sugar, and twisted in wax paper by hand — one of the simplest pasalubong treats to make at home. This page covers the classic recipe plus how to make ube and mango versions.
Pastillas de leche is credited to San Miguel, Bulacan, where the traditional version is cooked slowly from fresh carabao's milk until it thickens into a dough — a lengthy, hands-on process. The powdered milk version most home cooks use today skips the stovetop almost entirely, mixing powdered milk straight into condensed milk for a dough that's ready to roll in minutes.
What makes pastillas de leche different
Unlike polvoron, which is dry and crumbly, pastillas de leche is soft and slightly chewy — closer to a milk fudge than a shortbread. Getting the dough to the right texture (firm enough to roll, soft enough to bite through easily) is really the only variable to watch.
Ingredients makes 30 pieces
- 2 cups powdered milk
- 1 can (14 oz) condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup sugar, for coating
- Cellophane or wax paper, for wrapping
If the dough feels too soft even after chilling, work in a little more powdered milk, a tablespoon at a time.
Nutrition estimated per piece
- 70Calories
- 2gProtein
- 2gFat
- 12gCarbs
- 10gSugar
Estimated automatically from the ingredients above; actual values will vary based on brands and exact quantities used.
Instructions
- Mix the dough. Combine powdered milk, condensed milk, and vanilla in a bowl and stir until a soft, pliable dough forms.
- Chill. Cover and refrigerate the dough for at least 30 minutes, until it's firm enough to handle without sticking to your hands.
- Roll into shape. Roll the chilled dough into small logs or balls, about a tablespoon of dough each.
- Coat in sugar. Roll each piece in sugar until evenly coated on all sides.
- Wrap. Wrap each piece individually in cellophane or wax paper, twisting the ends closed like a candy wrapper.
Popular varieties
The base dough and rolling method above stay the same — only the mix-in changes.
Ube Pastillas
Work in 2 tablespoons ube halaya or a few drops of ube extract along with a touch of purple food coloring, for a lightly purple, ube-fragrant version.
Mango Pastillas
Fold in 2 tablespoons dried mango, finely chopped, or a spoonful of mango puree, for a tropical, fruit-forward twist on the classic.
Frequently asked questions
Why chill the dough before rolling?
Fresh-mixed pastillas dough is quite soft and sticky. Chilling it firms the fat and sugar just enough to roll and shape cleanly without it sticking to your hands.
Where does pastillas de leche come from?
San Miguel, Bulacan is widely considered the home of pastillas de leche, historically made with fresh carabao's milk cooked down slowly rather than powdered milk — the modern shortcut version most home cooks use today.
How long do pastillas keep?
Wrapped and stored in an airtight container at room temperature, pastillas de leche keep for about a week; refrigerated, they'll keep noticeably longer, though they firm up more and are best brought back to room temperature before eating.
Send us a photo of your version and we may feature it on this page!
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