INGREDIENTS

• • 1½ cups 2% milk
• • ½ cup heavy cream
• • 2 Tbsp sugar
• • 1 Tbsp butter
• • ½ cup powdered milk, sifted (whole milk or soy)
• • 1 tsp Aiya Culinary Grade Matcha, sifted
• • sugar for rolling
• • regular paper 2 x 4 inches
• • decorative paper 3 x 6 inches

DIRECTIONS

• 1. In a saucepan, heat milk and heavy cream at medium-low heat. Maintain a low simmer, stirring continuously, for 15 min.
• 2. Add sugar. Lower the heat so there are nearly no bubbles. Stir continuously for 30-45 min or until you reach a thick, condensed-milk texture.
• 3. Remove from heat. Place in a mixing bowl and add butter. Mix well until the butter is incorporated.
• 4. Add the sifted powdered milk and Matcha. Mix well until you get a dough-like consistency.
• 5. Let the dough cool to room temp. Then roll and divide into 20-30 cylindrical pieces.
• 6. Toss the pastillas in sugar by adding sugar and pastillas in a tupperware, cake pan, or bowl. Then give it a gentle back-and-forth shake.
• 7. Finally, roll each piece in regular paper, then roll with decorative paper. Twist the ends to close.