These are a quick and easy take caramel. And when wrapped up, it can look so pretty!
Ingredients
- 2¼ cups / 240 grams whole milk powder (see Tip), plus more if needed
- 2 tablespoons matcha powder
- ½ teaspoon kosher salt or ¼ teaspoon coarse kosher salt
- 1(14-ounce) can sweetened condensed milk
- ¼ cup granulated sugar
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- 32(6-inch) squares of papel de hapon – Japanese tissue paper or cellophane
- Sieve
- Baking sheet
- Parchment paper
- Spatula
Instructions
- Using a large sieve, sift the milk powder, matcha powder, and salt into a medium bowl.
- Mix the condensed milk into the dry ingredients with a rubber spatula until fully incorporated, 1 to 2 minutes. The dough will be quite sticky but will firm up slightly as it sits. If necessary, add 1 to 2 tablespoons milk powder.
- Line a baking sheet with parchment paper. Pour the sugar into a small shallow bowl.
- Using a 1-tablespoon measure, scoop the dough into mounds and place it on the lined baking sheet. (You can use a small rubber spatula or the back of a second spoon to help remove the dough from the tablespoon.)
- Pick up 1 mound of dough and roll it between your palms until it forms a log that is about 2½ inches long and ½ inch wide. Roll the finished log in the sugar and return to the sheet. Repeat until all the logs are formed and coated in sugar. (You should have about 32.)
- Wrap each pastilla in a 6-inch square of papel de hapon or cellophane.
