Pastillas de Ube are soft, chewy Filipino milk candies bursting with purple yam flavor. They make a delightful snack for cravings, celebrations, or homemade gifts.
Whenever someone visits the Philippines I ask my mother to bring back native treats like yema, pastillas, and polvoron. I particularly love Lucia’s pastillas — they’re irresistible and I can easily finish a whole box in one sitting.
Because those supplies never last long, I learned to make pastillas at home. They’re surprisingly simple to prepare and store well, so I keep a few flavors on hand, including this creamy ube (purple yam) version and other favorites like leche flan–inspired pastillas.
What you’ll need
- Purple yam – This recipe uses frozen grated ube (thaw completely). If using fresh ube, boil or steam until tender and mash until very smooth. Choose creamy tubers rather than stringy ones; fibers can affect the candy’s texture.
- Condensed milk – Provides sweetness and creaminess that bind the pastillas.
- Powdered milk – Full-cream powdered milk (such as Nido) gives the richest flavor and helps thicken the mixture. Low-fat options work in a pinch but produce a less creamy result.
- Lime zest – A small amount brightens the flavor. Use a microplane or fine grater for the best, evenly distributed zest.
- Sugar – For coating the shaped pastillas; it adds a pleasant crunch and extra sweetness.
Helpful tips
- Stir the ube and condensed milk constantly over medium-low heat to prevent lumps and scorching. Aim for a smooth, thick paste before adding powdered milk for the best texture.
- Cook in a nonstick pan and use a wooden spoon to make stirring and scraping easier.
- If the mixture feels too soft or sticky to shape, chill it briefly until it firms up slightly.
- If you want a stronger color or flavor, add a few drops of ube extract.
Serving suggestions
Shape the cooled ube mixture into bite-size logs or rounds, then roll each piece in granulated sugar. For gifting or presentation, wrap the candies in colorful cellophane or Japanese paper (papel de hapon) cut into small squares.
Storage instructions
- Unwrapped – Keep the cooked pastillas mixture in an airtight container with plastic wrap pressed onto the surface to prevent a skin from forming. Refrigerate for up to 3 days and shape when you are ready to serve.
- Wrapped – Store individually wrapped pastillas in a resealable bag or airtight container in the refrigerator for up to 3 days.
More snack recipes
Biscocho
Graham Balls
Peanut Tikoy Rolls
Pastillas de Ube
Ingredients
- 1 package (16 ounces) frozen grated ube, thawed
- 1 can (14 ounces) condensed milk
- 1 cup full-cream powdered milk (Nido)
- Zest of 1 lime
- ½ cup sugar (for coating)
Equipment
- Cellophane or Japanese paper, cut into 3 x 3-inch squares
Instructions
- In a nonstick skillet over medium-low heat, combine grated ube and condensed milk. Cook, stirring regularly, for about 8 to 10 minutes or until thickened.
- Add powdered milk and lime zest, stirring to combine. Continue to cook until the mixture can be gathered into a soft ball and pulls away from the pan.
- Remove from heat and allow the mixture to cool until it is easy to handle but still pliable.
- Using a teaspoon, portion the mixture and shape each piece into a log about 1 inch long. Roll each pastillas in sugar until fully coated.
- Wrap each piece in Japanese paper or cellophane for storage or gifting.