Filipino Pastillas is a popular sweet dessert or candy in the Philippines. It’s made primarily from two main ingredients: condensed milk and powdered milk, although sugar is sometimes added as well. These ingredients are cooked together until they form a thick paste, which is then rolled into small cylinders or balls and coated with sugar. The result is a soft, chewy, milky candy that’s often enjoyed as a treat or given as a gift during special occasions. Pastillas can come in different flavors and variations, such as chocolate or fruit-flavored versions, but the classic version remains a favorite among Filipinos.
Ube, pronounced “oo-beh,” is a type of purple yam that is native to the Philippines and other parts of Southeast Asia. It has a vivid purple color both inside and out, and it is known for its subtly sweet flavor and slightly floral aroma. Ube is a versatile ingredient used in various Filipino desserts and dishes, such as ube halaya (a sweetened purple yam paste), ube ice cream, ube cakes, and even ube-flavored breads and pastries.
In Filipino cuisine, ube is highly prized not only for its taste but also for its vibrant color, which adds an appealing visual element to dishes. It has gained popularity beyond the Philippines, particularly in desserts and sweets where its unique color and flavor can be showcased.
Here’s a recipe for Filipino Ube Pastillas, a delicious sugar-free, paleo version of the classic Filipino milk candy:
Filipino Pastillas de Ube Candy (Sugar-Free, Paleo)
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 35 minutes
Yield: Approximately 24 pieces
Ingredients
- 1 cup mashed purple yam (ube), cooked and cooled
- 1/4 cup coconut cream, full-fat
- 1/4 cup coconut flour
- 1/4 cup powdered sweetener
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Extra coconut flour for dusting
Instructions
Prepare the Ube:
- Steam or boil the purple yam until fork-tender. Let it cool completely, then peel and mash until smooth. Measure out 1 cup of mashed ube for the recipe.
Mix the Ingredients:
- In a mixing bowl, combine the mashed ube, coconut cream, coconut flour, powdered erythritol, vanilla extract, and a pinch of salt. Mix well until a smooth, uniform dough forms.
Form the Pastillas:
- Dust a clean surface with coconut flour. Take a tablespoon-sized portion of the ube mixture and roll it into a log shape, about 1 inch long. Repeat with the remaining mixture.
Shape and Chill:
- Roll each piece of formed pastillas in coconut flour to prevent sticking. Place them on a parchment-lined baking sheet or plate. Once all are shaped, chill the pastillas in the refrigerator for at least 1 hour to firm up.
Serve:
- Once chilled and firm, the pastillas are ready to serve. Optionally, you can wrap each piece in wax paper or cellophane for a more traditional presentation.
Storage:
- Store the pastillas in an airtight container in the refrigerator for up to 1 week. They can also be frozen for longer storage.
Nutritional Information (per piece, approximate):
- Calories: 25 kcal
- Total Fat: 1.6 g
- Saturated Fat: 1.4 g
- Total Carbohydrate: 2.4 g
- Dietary Fiber: 0.5 g
- Sugars: 0.3 g
- Protein: 0.4 g
Notes:
- Purple Yam (Ube): Look for fresh ube in Asian grocery stores, or you can use frozen grated ube that has been thawed and mashed.
- Coconut Flour: Helps bind the pastillas and gives them a pleasant coconut flavor. Adjust the amount if needed to achieve the right consistency.
- Sweetener: Erythritol is used here as a sugar-free option. You can substitute with your preferred sweetener, adjusting the amount to taste.
- Texture: The pastillas should have a smooth, slightly chewy texture. If too dry, add a little more coconut cream; if too wet, add more coconut flour.
Enjoy these delightful Sugar-Free Paleo Pastillas de Ube Candy as a guilt-free treat or share them with friends and family who appreciate Filipino sweets with a healthy twist!
