How to Make Pastillas De Leche or Milk Candy

Pastillas Recipe

Pastillas or pastillas de leche is a sweet candy with a succulent flavor of milk. Its rich flavor and its soft consistency make you crave for more. This lush dessert has a lot of ways to make. Different in size, on shape, and sometimes in process and in many other characteristics, but the most important is that whatever kind of sweet milk candies you have, they still have the same exhilarating surprise.


Usually, pastillas is made by molding a thick and dry mixture of boiled fresh milk and sugar. But it takes so much time, so we are going to make instant soft milky candies which are easier to prepare than I’ve said a while ago. It is made by just combining condensed milk and powdered milk until firm, and then rolled into a sugar. It is wrapped with a bond paper, and then with a Japanese paper to make it more decent and more attractive.

This dessert is usually given during Christmas or any special occasions. Sometimes, it is given as a treat back to home. Also, you can use it as a product to start a small, simple business around your town. As soon as it gained popularity, you can turn your small business into a larger one.


People love this pastillas. As I’ve said, people buy this one of a kind candy as their pasalubong (treat), or as a gift to their friends or to their loved ones. It’s easy to prepare, easy to sell, easy to earn money, and easy to grow your success through a simple but awesome candy you can have. With just 200 pesos, you can make an estimate of 100 pieces depending on its size. Just practice your patience and determination, success itself will gladly come to you. Pasar a la siguienteronda!



  • 2 cups of sifted powdered milk
  • 1 can (14 ounces) of condensed milk
  • ½ cup sifted granulated sugar


  1. In a mixing bowl, pour the condensed milk and then put powdered milk into.
  2. Mix until it will become firm just like a dough.
  3. Scoop a spoonful of mixture and mold it into a cylindrical shape.
  4. Repeat the procedure until no mixture will be left.
  5. Roll each molded cylindrical mixture over the granulated sugar.
  6. Wrap in a bond paper smaller than the Japanese paper.
  7. Cover it up again with the Japanese paper.
  8. The dessert is now ready to eat for pleasure.
  9. Serve it as a dessert or sell it as a product. It’s your choice.

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