Ingredients with Measurements:
- 2 cups of fresh pineapple, finely chopped
- 1 can of condensed milk (14 oz)
- 1 cup of powdered sugar
- 1 tablespoon of unsalted butter
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
Special equipment needed:
- Parchment paper
- Rolling pin
- Cookie cutter (optional)
Step-by-step instructions:
1. In a large non-stick pan, cook the chopped pineapple over medium heat for 10-15 minutes, or until the juice has evaporated and the pineapple is soft and caramelized. Stir occasionally to prevent burning.
2. Add the condensed milk, powdered sugar, butter, vanilla extract, and salt to the pan. Stir well until everything is combined.
3. Reduce the heat to low and continue cooking the mixture, stirring constantly, for 15-20 minutes, or until it thickens and pulls away from the sides of the pan.
4. Remove the pan from the heat and let it cool for a few minutes.
5. Place a sheet of parchment paper on a flat surface and transfer the mixture onto it. Use a rolling pin to flatten the mixture into a thin layer, about 1/4 inch thick.
6. Use a cookie cutter or a knife to cut the mixture into small squares or circles.
7. Place the pastillas on a plate and let them cool completely.
8. Once the pastillas have cooled, you can wrap them individually in parchment paper or store them in an airtight container.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for cooking the pineapple
Low heat for cooking the mixture
Serving size:
This recipe makes about 20-25 pastillas, depending on the size.
Nutritional information:
Each pastilla contains approximately 70 calories, 1 gram of fat, 14 grams of carbohydrates, and 1 gram of protein.
Substitutions for ingredients:
- You can use canned pineapple instead of fresh pineapple, but make sure to drain it well before cooking.
- You can use margarine instead of butter, but the flavor and texture may be slightly different.
- You can use almond extract instead of vanilla extract for a different flavor.
Variations:
- You can add shredded coconut or chopped nuts to the mixture for extra texture and flavor.
- You can use other fruits, such as mango or guava, instead of pineapple.
- You can dip the pastillas in melted chocolate for a decadent treat.
Tips and tricks:
- Make sure to cook the pineapple until it is caramelized and most of the juice has evaporated, otherwise the mixture may be too wet.
- Stir the mixture constantly while cooking to prevent burning and ensure even cooking.
- Use a non-stick pan to prevent sticking and make cleaning easier.
- If the mixture is too sticky to handle, you can dust your hands with powdered sugar.
Storage instructions:
Store the pastillas in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The pastillas can be eaten cold or at room temperature, but if you prefer them warm, you can microwave them for a few seconds.
Presentation ideas:
Arrange the pastillas on a plate or in a decorative box for a beautiful presentation.
Garnishes:
You can sprinkle powdered sugar or cinnamon on top of the pastillas for a decorative touch.
Pairings:
The pastillas go well with coffee, tea, or hot chocolate.
Suggested side dishes:
The pastillas can be served as a dessert or snack on their own, but you can also pair them with fresh fruit or ice cream.
Troubleshooting advice:
- If the mixture is too dry, you can add a little bit of milk or water to loosen it up.
- If the mixture is too wet, you can cook it for a few more minutes or add more powdered sugar to thicken it.
Food safety advice:
Make sure to use clean and fresh ingredients, and wash your hands and utensils before and after handling food.
Food history:
Pastillas de piña is a traditional Filipino sweet made with pineapple and condensed milk. It is believed to have originated in the province of Bulacan, where pineapples are abundant.
Flavor profiles:
The pastillas have a sweet and tangy flavor, with a creamy and chewy texture.
Serving suggestions:
Serve the pastillas as a dessert or snack, or give them as a gift to friends and family.
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Region: Philippine