I MADE Pastillas de Leche today (January 21 2017) because I needed to kitchen-test a recipe that I’m including in a book project that my husband Raff and I worked on before he got sick. In the past few months, while being hands-on with his care as he slowly recovered from his stroke, I finally got down to work on the book—writing all the articles that needed to be written, choosing and cleaning the photos that Raff took, and putting everything together into book form. As I wrapped up the project, I made last-minute kitchen tests and took photos of the recipes I kitchen-tested as well. After doing so, I thought I’d make a variation on the simple Pastillas de Leche recipe that I finalized. Since there’s still leftover Ube Jam in the ref (it was given by Raff’s nephew Totie Zulueta, who works in Singapore but whose family resides in Baguio), I decided to make Pastillas de Ube. It turned out well, and here’s the result.
2 cups powdered milk
1/3 cup condensed milk
1/4 cup ube jam
white sugar for rolling
1. Sift powdered milk into a bowl.
2. Drizzle condensed milk into the bowl. Add in ube jam.
3. Mix until a smooth, wet dough is achieved.
4. Chill in refrigerator for a few minutes.
5. Form into small balls then slightly elongate.
6. Roll completely in sugar, then wrap in cellophane.
