The document provides the ingredients, materials, procedure, and cost of production for making chewy squash pastillas. It lists ingredients like squash, condensed milk, flour, salt, and butter. The procedure explains how to mix and cook the ingredients into a dough, shape it into balls, roll them in sugar, and store them for up to 2 weeks.

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