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.
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24 Lady Bugs Edible Hard Sugar Decorations are 3/4-inches each