Q&A for How to Make Pastillas

Yes, this is entirely optional.

You need both powdered and condensed milk. The brands do not matter.

They usually last 2-3 days, based on my experience. Store them in an air tight container.

You should read the article above to answer this question.

Not necessarily, but the ratio is 2:1, meaning 2 cups of powdered milk to1 cup of condensed milk. You may use any kind of measurement, like tablespoon, glass or even your own palm, just apply the ratio quantity.

You can use wax paper or parchment paper. You can also be creative and put them in really small cupcake liners or the ones used for making coconut macaroons.

Add the powder of the desired flavor, or melt it for flavors such as cheese, then add it to the mixture before coating with sugar.

For non-cook pastillas, combine the condensed milk and powdered milk, then add melted margarine. For cooked pastillas, heat the margarine first in the pan; once it's melted, add the condensed milk. Gradually add the powdered milk.

Cooked pastillas usually comes out soft when you cook it on low heat. However, if you want it a little crunchy, cook it on medium heat and let the condensed milk evaporate some of its liquid.

It is completely up to you and what your personal preference is.

You can certainly use margarine instead of butter. Butter costs more but will give you better flavor.

My mother makes pastillas and she uses skim milk, so yes.

You may have added too much condensed milk. Try adding more powdered milk to decrease the stickiness.

They won't as long as you don't put in lots of condensed milk. You can add more powdered milk to hold the shape if you need to.

Yes, you can, but butter will give your pastillas more flavor, and it can also help them hold their shapes.

As long as it's powdered milk, it will work. It's best to use a powdered milk brand you personally love.

Using flour will give you an entirely different product. Polvoron uses flour, you may want to give that a try.

No, you need the condensed milk for the pastillas or else they will not come out the right way.

You just need to use normal powdered milk, but you can use a flavored one if you want (like chocolate).

Yes, it does.

For no-cook pastillas, if you add too much condensed milk, it will not hold its shape well, and the mixture will be too soft. However, if you use too much powdered milk, your pastillas will easily crumble and break apart.

The brand doesn’t matter. You can use your local or preferred brand. As long as you have powdered milk, the brand does not matter.

1:2 respectively. You can use any measurement, as long as the ratio is 1 unit of condensed milk to 2 units of powdered milk.

It is recommended to put them in a fridge so they last a bit longer.

The uncooked recipe can make about 80 pieces, and if each person eats 5, then it can serve about 16 persons.

You can easily wrap them in cellophane or parchment paper and put them in the fridge to let them harden just a little. You can then eat some and then put them in the fridge again.

Yes, in method one it says "alternately, you can use real butter. This will help add an extra creamy flavor to the treat."