Dessert Recipes
 

Chewy Squash Pastillas

Ingredients:

2-3 cups squash, peeled, sliced and steamed
1-1/2 cans sweetened condensed milk
3 Tbsp all-purpose flour (dispersed in 1/4 -1/3 cup water)
1/4 tsp salt
1 tsp vanilla
grated rind/zest of 5 large dark green calamansi
2-3 Tbsp butter
white sugar for coating pastillas

 

How to make Chewy Squash Pastilla

  • Place first five ingredients in a food processor. Pulse until smooth.

  • Pour squash mixture into a shallow nonstick pan.

  • Turn on heat to medium low and alternately stir and scrape the squash mixture to a very thick paste.

  • A heat resistant spatula is a real help because it scrapes up the sticky dough, clean.

  • However, a wooden spoon will suffice.

  • Add butter and calamansi zest and continue stirring until you get a soft dough.

  • Let dough cool a little bit, about 1 minute before transferring into a plastic zip bag or any sturdy plastic.

  • Lay on a flat surface and roll out to 1/2 inch thick using a rolling pin.

  • Using a pair of scissors, cut off the topside of the plastic bag to the pastillas dough.

  • Let it cool completely. At this point, the pastillas will become more solid and chewy.

  • Slice pastillas into 2 x 1/2 inch pieces then roll in sugar.

  • A hard plastic spatula made our slicing easy. Dust off excess sugar before wrapping.

  • Keeps well without refrigeration for about 2 weeks, longer if refrigerated.

  • Make about 100 pcs.

squash pastillas photo

 

 

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