Category : International Cuisine
Author : Edith
Hits : 4450
Date : 04/01/2005
1-115 g. (4.06 oz.) pouch of powdered ube1-1/2 c. of full cream milk3/4 c. of sweetened condensed milk1/2 c. of granulated white sugaradditional granulated white sugar for coating8-10 pieces of 6 x 6 cellophane paper and/or small paper cups
Put the first four ingredients in a thick-bottomed sauce pan. Cook over medium heat, stirring. DO NOT leave the mixture unattended because it scorches fast. Cook until the mixture is thick and coats the spatula. It took less than ten minutes in my case. Transfer the mixture into a dry clean bowl and allow to cool.Make sure that the mixture has cooled completely before rolling in sugar; otherwise, the sugar will melt and you will have wet icky pastillas.When the mixture is cool, form into balls about an inch in diameter or into logs about 1/2 inch in diameter and three inches in length. Roll the balls or logs in sugar. Place the balls in the paper cups; wrap the logs with the cellophane paper.To store, place in air tight containers and keep in the fridge.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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