Ube Pastillas

Filipino candies made with Ube Halaya, powdered milk, and condensed milk.

Course Dessert

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Total Time 15

Servings

Calories 35kcal

Cost $4-5

In a bowl, combine ube halaya, condensed milk, powdered milk, and a pinch of salt. Different varieties of ube can vary in color; if you desire a more vibrant color and flavor, add a few drops of ube extract or flavoring. Mix the ingredients until they are well combined and form a dough-like consistency.
PRO TIP: To get the texture you like, add more condensed milk for a softer mixture or more powdered milk for a firmer texture.
Take small portions of the mixture (about a tablespoon each) and roll them into small log shapes or balls, depending on your preference.
Roll each piece in granulated sugar until fully coated, adding sweetness and texture to the pastillas.
Place the sugar-coated pastillas in the refrigerator for about 30 minutes to an hour to firm up. Serve your Ube Pastillas as a sweet treat or dessert.
For a traditional touch, you can individually wrap each Ube Pastilla in cellophane or papel de japon (Japanese paper) for presentation.

Powdered milk: This key ingredient is dehydrated milk with a creamy texture and mild dairy flavor.
Ube Halaya: This jam is made with ube or purple yam with a creamy texture and vibrant purple color. While homemade is preferred, a store-bought version is a convenient alternative. You can also use fresh or frozen ube that's been cooked, with added sugar to taste. Purple sweet potatoes, which I've used in this recipe, make an excellent substitute.