PASTILLAS DE LECHE : WITH NUTMEG & DARK RUM
Pastillas is a childhood treat that I have always loved, and still look forward to making at home today. It is the quintessential homemade soft candy—milky, sweet, and comforting.
As I got older, the traditional plain sweet flavor doesn't appeal to me as much anymore. So, I started exploring different ways to update the taste.
This version adds a touch of warm ground nutmeg and dark rum. Enjoy!
RECIPE OVERVIEW
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Yields: About 20–24 pieces
INGREDIENTS
2 cups Skimmed milk powder (or coconut milk powder / soy milk powder for vegan), plus 2 tbsp extra for coating
½ cup White granulated sugar
3 tbsp Water
1 tbsp Dark or amber rum
⅛ tsp Ground nutmeg (just a generous pinch)
Wrapper: Wax paper, greaseproof paper, or traditional papel de japon, cut into 3x4 inch rectangles
STEP-BY-STEP INSTRUCTIONS
Step 1: Simmer the Aromatic Syrup
Combine the water, white sugar, dark rum, and ground nutmeg in a small saucepan over medium-low heat.
Bring the mixture to a gentle boil.
Stir constantly until the sugar completely dissolves.
Let it bubble gently for 2 to 3 minutes to burn off the harsh alcohol.
Turn off the heat and let it cool for 1 minute to lock in a warm molasses and nutmeg syrup.
Step 2: Mix the Milk Dough
Slowly pour the warm syrup into a mixing bowl containing 2 cups of your chosen milk powder.
Stir thoroughly with a spatula until the mixture forms a smooth, pliable, dough-like paste.
Note: If using coconut milk powder, it may feel softer at first due to natural fats. Let it rest for 5 to 10 minutes to firm up as it cools.
Step 3: Portion and Shape
Pinch off small portions of the dough, about a tablespoon each.
Place them on a clean surface or a sheet of wax paper.
Gently roll them into smooth, neat cylinders about 1 inch long.
Step 4: Coat and Wrap
Lightly roll each cylinder in your extra milk powder or extra white sugar to prevent sticking.
Place a pastillas cylinder directly in the center of a wrapper rectangle.
Roll the paper tightly around the candy to form a clean barrel shape.
Neatly twist or fold the open edges on both sides to seal the boundary line.
Homemaker's Note for International Readers
If you are making this outside the Philippines and cannot find traditional papel de japon, wax paper (also sold as waxed paper or greaseproof paper in the UK) is the best substitute. Its slick coating prevents the soft candy from sticking, and it is flexible enough to twist tightly at the ends without popping open.
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