Skip to main content

No-cook Pastillas

One of the yummiest gifts I received this Holiday season was a big batch of pastillas de leche.


I like that it has a tamed sweetness and had the right  density - not too hard nor too soft. 

 The recipe of making pastillas very simple and one can just let his creative mind do the work in making it more special.



Here's a basic pastillas recipe.


Ingredients
  • 2 cups powdered milk, sifted
  • 1 can condensed milk 
  • 1/2 cup granulated sugar


Directions
  1. Pour the condensed milk into a large mixing bowl.
  2. Slowly fold in the powdered milk. Make sure the texture will be similar to dough once all the powdered milk is completely added. Make adjustments if need.
  3. Get a half a spoon of the mix and shape it into balls/cylinders the size you desire.
  4. Roll each finished pastillas in granulated sugar.
  5. Wrap in cellophane.
  6. Store in an airtight container.



The measurements here are just guides as you can always adjust the ingredients to suit your taste. Also with different brands of milks, the ratio and proportion might be different so just make some adjustments to have thay consistency you want. Enjoy!

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...