Post by mulawin on Jun 2, 2010 10:20:37 GMT -8
For those of you who have sweet tooth, here's a recipe for Pastillas de Leche from NDA.
You can use cow's, goat's or carabao's milk.
Pastillas de Leche is a high-protein, milk-based candy made up mainly of fresh milk solids and sugar. It contains 16-18% milk protein and 10-15% moisture with a shelf- life of approximately one week at room temperature. Apiece, weighing approximately five grams, is wrapped in white Japanese paper. It may take 45 minutes to one hour to process one liter of fresh milk into Pastillas de Leche. One liter fresh cow’s milk may yield 4-45 pieces of pastillas de leche each weighing five grams. Carabao’s milk may yield 50-60 pieces of pastillas.
Preparations for Making Pastillas de Leche
Ingredients & Utensils:
• 1 liter fresh milk
• 1/2 cup sugar(for cow’s or goat ‘s milk) or
• 3/4 cup sugar (for carabao’s milk)
• 1/2 teaspoon of cornstarch
• 1 pan
• a stirring ladle
• bowl
Procedure: (Traditional Method)
1. Pour 1 liter of fresh milk into the pan and add 1/2 cup (for cow’s or goat ‘s milk) or 3/4 cup (for carabao’s milk) of sugar. Add 1 tsp. of corn starch and stir.
2. Boil the milk moderately, stirring it slowly but continuously until the milk thickens. At this consistency, lower the flame.
3. Continue evaporating the viscous milk until it reaches a point where the whole mass of hot pastillas could be lifted by a ladle from the pan.
4. Place the hot mass of pastillas in a bowl and allow to cook by itself
5. When already cooled, get a lump of patillas and roll it to the desired diameter and length on a board with cooked dry cornstarch spread on it.
6. Cut the pastillas into the desired length or size.
7. Cut the bond and Japanese paper enough to roll the pastillas inside .
8. Wrap each piece with bond paper first and finally with Japanese paper.
9. Pack the pastillas in 10 or 25 pieces. Place the packs in box and lab
You can use cow's, goat's or carabao's milk.
Pastillas de Leche is a high-protein, milk-based candy made up mainly of fresh milk solids and sugar. It contains 16-18% milk protein and 10-15% moisture with a shelf- life of approximately one week at room temperature. Apiece, weighing approximately five grams, is wrapped in white Japanese paper. It may take 45 minutes to one hour to process one liter of fresh milk into Pastillas de Leche. One liter fresh cow’s milk may yield 4-45 pieces of pastillas de leche each weighing five grams. Carabao’s milk may yield 50-60 pieces of pastillas.
Preparations for Making Pastillas de Leche
Ingredients & Utensils:
• 1 liter fresh milk
• 1/2 cup sugar(for cow’s or goat ‘s milk) or
• 3/4 cup sugar (for carabao’s milk)
• 1/2 teaspoon of cornstarch
• 1 pan
• a stirring ladle
• bowl
Procedure: (Traditional Method)
1. Pour 1 liter of fresh milk into the pan and add 1/2 cup (for cow’s or goat ‘s milk) or 3/4 cup (for carabao’s milk) of sugar. Add 1 tsp. of corn starch and stir.
2. Boil the milk moderately, stirring it slowly but continuously until the milk thickens. At this consistency, lower the flame.
3. Continue evaporating the viscous milk until it reaches a point where the whole mass of hot pastillas could be lifted by a ladle from the pan.
4. Place the hot mass of pastillas in a bowl and allow to cook by itself
5. When already cooled, get a lump of patillas and roll it to the desired diameter and length on a board with cooked dry cornstarch spread on it.
6. Cut the pastillas into the desired length or size.
7. Cut the bond and Japanese paper enough to roll the pastillas inside .
8. Wrap each piece with bond paper first and finally with Japanese paper.
9. Pack the pastillas in 10 or 25 pieces. Place the packs in box and lab
