yummy innovative pastillas!!!!

2. CHEWY SQUASH PASTILLAS
Presented by:
John Rey Fuertes
Philip Ernie Mejorada
Brylle Jay Udtohan
Johnel Dacillo
Von Bryan Cabil

3. MAIN MENU
Ingredients &
Materials
Procedure
Cost of Production
Label

4. INGREDIENTS AND
MATERIALS
 2-3 cups squash, peeled, sliced and steamed
 1 & 1/2 cans sweetened condensed milk
 3 Tbsp all-purpose flour (dispersed in 1/4 -1/3 cup
water)
 1/4 tsp salt
 1 tsp vanilla
 2-3 Tbsp butter
 white sugar for coating pastillas
 grated rind/zest of 5 large dark green calamansi
 Bowl
 Pan
 Spatula
 Spoon
 Wrapper

5. PROCEDURE
 Place first five ingredients in a bowl. Pulse until smooth
 Pour squash mixture into a pan.
 Turn on heat to medium low and alternately stir and scrape the
squash mixture to a very thick paste.
 A spatula is a real help because it scrapes up the sticky dough,
clean.
 However, a spoon will suffice. Add butter and calamansi zest
and continue stirring until you get a soft dough.
 Let dough cool a little bit, about 1 minute before transferring
into a bowl.
 Cut off the topside of the plastic bag to the pastillas dough.
 Let it cool completely. At this point, the pastillas will become
more solid and chewy.
 Roll in sugar. A spatula made our slicing easy. Dust off excess
sugar before wrapping.
 Keeps well without refrigeration for about 2 weeks, longer if
refrigerated. Make about 100 pcs.

6. COST OF PRODUCTION
 Squash…………………………..P5.00
 1 can condensed milk……….P36.00
 All-purpose flour …………….P10.00
 Salt………………………………..P2.00
 Vanilla……………………………P10.00
 Butter…………………………….P30.00
 White sugar……………………...P5.00
 Calamansi……………………….P2.00
 TOTAL…………………………….P100.00

7. LABEL