Here in Panlasang Pinoy Recipes, we got it all for you! Cream-colored pastillas is the common thing you can see that is being sold. And you might have stumbled upon our cheese pastillas before. But here is another flavor that you might be interested in-ube pastillas!
The same with the cheese one, this version will only ask for four ingredients-powdered milk, condensed milk, white sugar, and our flavoring-ube halaya. We have been so familiar with a cream-colored pastillas so let us give purple a try by using ube halaya powder. The ingredients will just be mixed until the perfect texture that it can be molded. No cooking needed! Yes, that easy!
The common pastillas we see now is wrapped with white paper wrappers or in colored cellophane. Previously, this sweet dessert is covered with elaborate paper-cut designs or pabalat. This pabalat, which is also used as decoration or table centerpiece, is inspired by Aztec arts and Mexico’s papel picado, which means perforated paper. Wouldn’t it be a wonderful pasalubong or event favor? Do you know any place or people who still do this art? Right now, San Miguel, Bulacan is very well known for this craft. They even have a festival related to pastillas, specifically pabalat-making.
So why do you think you should choose this flavor for this treat? Why ube or purple yam? It has very little protein and fat. It can also give about 20% of a person’s daily vitamin A and vitamin C needs. I also gives a very distinct flavor. Of course, do not forget the color! It is something that will surely catch attention, both young and old.
It is time to mix those ingredients for an amazing treat! Do it now and let us know how it will go. You will never go wrong in this! You might be able to finish 10 pieces in one setting. Follow the recipe now!
- 1 cup powdered milk
- ½ cup condensed milk
- 2 tbsp ube halaya
- 1 tbsp white sugar
- powdered sugar, for coating (optional)
- In a mixing bowl, combine the powdered milk, ube halaya, sugar, and condensed milk. (Just add about half amount of the condensed milk. Adjust later on.) Mix well.
- If the mixture is too dry add more condensed milk. If it’s too wet add more powdered milk.
- Mix well until texture becomes ready for molding.
- Knead the mixture with your clean hands on a flat surface such as a chopping board. (Tip: Spread some powdered milk on the board so that the mixture will not stick to it.)
- Sprinkle some powdered sugar for coating. You can also use regular white sugar instead.
- Get half of the mixture then form it into a long, thin tube. Afterwards, slice it into small tubes. Repeat for the other half of the mixture.
- Wrap the pastillas individually in cellophane.
- Serve to your family or sell it for additional income. Enjoy your ube pastillas!