Recipes / Matcha Pastillas

Matcha Pastillas

By: It's Fork and Spoon

These traditional Filipino soft candies will melt in your mouth and have you reaching for another... and another!

Matcha Pastillas

SERVINGS: Enough to share

TIME: 2 hrs

CATEGORY: Desserts

INGREDIENTS

• 1½ cups 2% milk
• ½ cup heavy cream
• 2 Tbsp sugar
• 1 Tbsp butter
• ½ cup powdered milk, sifted (whole milk or soy)
• 1 tsp Aiya Culinary Grade Matcha, sifted
• sugar for rolling
• regular paper 2 x 4 inches
• decorative paper 3 x 6 inches

DIRECTIONS

1. In a saucepan, heat milk and heavy cream at medium-low heat. Maintain a low simmer, stirring continuously, for 15 min.
2. Add sugar. Lower the heat so there are nearly no bubbles. Stir continuously for 30-45 min or until you reach a thick, condensed-milk texture.
3. Remove from heat. Place in a mixing bowl and add butter. Mix well until the butter is incorporated.
4. Add the sifted powdered milk and Matcha. Mix well until you get a dough-like consistency.
5. Let the dough cool to room temp. Then roll and divide into 20-30 cylindrical pieces.
6. Toss the pastillas in sugar by adding sugar and pastillas in a tupperware, cake pan, or bowl. Then give it a gentle back-and-forth shake.
7. Finally, roll each piece in regular paper, then roll with decorative paper. Twist the ends to close.

TIPS:

Pastillas require patience, and it's well worth it! Heat the milk low and slow, and stir continuously to prevent clumping. You can use any type of decorative paper, but wax paper and colorful plastic wrap are the easiest. We used origami paper since we loved the patterns, but it was easy to tear by accident. Kept refrigerated, pastillas can last up to 1 week!

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To learn more about the Matcha used in this recipe, click on one of the product links below.