If you’re a fan of matcha, this recipe is definitely worth trying out!
Matcha Pastillas de Leche is a sweet and delicious twist on the traditional Filipino milk candy. They are made with milk and matcha, shaped into small bite-sized pieces, and coated with sugar.
When I was younger, I used to get super excited whenever my fam from the Philippines would come over and bring these sweets along with other yummy desserts.
They would arrive individually wrapped in white or colorful wrappers, and we would savor each one as if they were precious gems.
To me, it’s a delicious taste that reminds me of my childhood and the excitement that came with each package of pastillas de leche.
Our unique recipe adds the smooth taste of matcha to a nostalgic treat. When you take a bite, indulge in its addictive creaminess as it melts away!
We’ll teach you how easy it is to make matcha pastillas. Keep reading for the recipe and tips!
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Table of Contents
Check out our Original Post with Aiya Matcha
This recipe was created when we collab’d with Aiya Matcha on Instagram.
Aiya Matcha is our number one choice for all matcha products. They have over 100 years of matcha experience, and unmatched quality and taste!
We used the Culinary Grade Matcha to make our matcha pastillas. Check out the original Instagram post here!
Make sure to follow us @itsforkandspoon on Instagram for more yummy collabs!
What are Pastillas De Leche?
Pastillas de leche are Filipino milk candies made from milk and sugar.
The name directly translates to “milk pills” because of their cylindrical shape. They are also simply called “pastillas” for short.
These treats originated in San Miguel in Bulacan, Philippines, and is a popular item offered in Filipino bakeries.
In the Philippines, it’s made from carabao milk, but since this ingredient is not widely available in the US, it is also made with cow’s milk.
There are a few types of pastillas (soft, hard, and toasted) and in modern times they come in many flavors!
What do Matcha Pastillas De Leche Taste Like?
Matcha Pastillas de leche have a creamy, milky flavor with a subtle earthy and slightly bitter taste from the matcha.
The sugar coat adds a nice crunch to the candy and balances out the creaminess of the milk and matcha, while the inner texture is soft and melts away as you chew, leaving a sweet aftertaste in your mouth that will leave you wanting more!
How to Store Matcha Pastillas De Leche:
To store Matcha Pastillas de leche, keep them refrigerated in an airtight container for up to one week.
When you want to eat them, let them sit at room temperature for a few minutes to soften up before enjoying their creamy texture.
Ingredients
- 1½ cups 2% milk
- ½ cup heavy cream
- 2 tbsp white sugar
- 1 tbsp unsalted butter
- ½ cup whole milk powder sifted
- 1 tsp culinary grade matcha sifted
- sugar for coating
Recipe
- In a saucepan, heat milk and heavy cream at medium-low heat. Maintain a low simmer, stirring continuously, for 15 min.
- Add sugar. Lower the heat so there are nearly no bubbles. Stir continuously for 30-45 min (patience is key here!) or until you reach a thick, condensed-milk texture.
- Remove from heat. Place in a mixing bowl and add butter. Mix well until the butter is incorporated.
- Add the sifted powdered milk and matcha. Mix well until you get a dough-like consistency.
- Let the dough cool to room temp. Then roll and divide into 20-30 cylindrical pieces.
- 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.
- Finally, roll each piece in regular paper, then roll with decorative paper. Twist the ends to close. See Note 1.
Note 1. You can use any type of decorative paper, but wax paper and colorful candy wrap are the easiest. We used origami paper since we loved the patterns, but it was easy to tear by accident.
Final Thoughts
Take this classic Filipino milk candy and add a twist with matcha, and you have a deliciously addictive treat that’s sure to become a favorite!
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Matcha Pastillas De Leche
Equipment
- regular paper 2×4"
- decorative paper 3×6" wax paper, candy wrapper, origami paper
Ingredients
- 1½ cups 2% milk
- ½ cup heavy cream
- 2 tbsp white sugar
- 1 tbsp unsalted butter
- ½ cup whole milk powder sifted
- 1 tsp culinary grade matcha sifted
- sugar for coating
Instructions
- In a saucepan, heat milk and heavy cream at medium-low heat. Maintain a low simmer, stirring continuously, for 15 min.
- Add sugar. Lower the heat so there are nearly no bubbles. Stir continuously for 30-45 min (patience is key here!) until you reach a thick, condensed-milk texture.
- Remove from heat. Place in a mixing bowl and add butter. Mix well until the butter is incorporated.
- Add the sifted powdered milk and matcha. Mix well until you get a dough-like consistency.
- Let the dough cool to room temp. Then roll and divide into 20-30 cylindrical pieces.
- 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.
- Finally, roll each piece in regular paper, then roll with decorative paper. Twist the ends to close. See Note 1.
Notes
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