Filipino Pastillas de Leche (Milk Candies)

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1. 1 Step 1: Toast the flourPut 45 g plain flour in a clean, dry frying pan over very low heat, and keep stirring with a wooden spoon or spatula. When it turns from pure white to a light creamy yellow and smells slightly nutty, turn off the heat and tip it out. If using milk powder, let the toasted flour cool a little, then mix in 20 g milk powder. Never toast the milk powder in the pan — it burns very easily.
   Toast 5–8 min
2. 2 Step 2: Heat the milk mixtureWipe the pan clean and add 150 ml condensed milk, 50 ml evaporated milk and 15 g butter. Heat slowly over low heat, stirring, until the butter has melted and everything is smooth and thick (small bubbles at the edges are enough).
3. 3 Step 3: Bring it togetherSift the flour and milk powder into the hot milk mixture (adding it in 2 batches makes it easier to mix). Keep stirring and pressing with a spatula until all the flour has absorbed the liquid. When it is very thick, forms a dough and no longer sticks to the pan, turn off the heat. Tip it onto a plate or baking paper and let it cool until warm but not hot to touch.
4. 4 Step 4: Shape and coatRub a little soft butter on your hands so it doesn't stick. Take a small piece (about 10–15 g) and roll it in your palms into a small log (about the length of your little finger) or a ball. Roll it in a plate of caster sugar until lightly coated.