The Crunchy Ube Pastillas

This was really a result of my laziness. I was too lazy to clean and assemble the manually operated corn mill and grind the partially pulverized dried ube. I also thought a crunchy ube pastillas would be great. Taken from the idea of crunchy peanut butter – a smooth peanut butter with bits of cracked peanuts.

crunchy ube pastillas wrapped

Pastillas de leche is  a condensed milk added with enough powdered milk to achieved dough like consistency. Molded to desired bite size shapes and rolled on granulated sugar. It is chewy, sweet and has a strong milky taste. I replaced the milk powder with the partially powdered ube to make crunchy ube pastillas

Let’s start the process from the raw purple yam. Wash it to remove adhering dirt and other foreign materials. Rinse. Peel off the skin and wash again. Wear long rubber gloves to prevent skin itching.

Slice it thin, about one to two millimeters per slice. Arrange on aluminum trays and dry under the sun. It may take several days depending on weather condition. Drying is done when the slices turn crunchy.

Pound it using mortar and pestle. Alternatively, fine grind the half portion by any means comfortable. Coarse grind the other half and mix the two parts together.

Time for the crunchy ube pastillas. Place the grounds in mixing bowl. Mix it and gradually add condensed milk. Continue adding liquid until the mixture becomes very tacky.

Apply a pinch of flour on both palms and mold a bite size pastillas. Repeat to consume all the mixture. Wrap.

crunchy ube pastillas

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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