Using a fine-mesh sieve or colander, drain the macapuno preserve. Pour about 2 cups of water over it to remove some of the heavy syrup.
1 ½ cup macapuno preserves
In a saucepan, combine the cornstarch and water. Make sure to dissolve the cornstarch by whisking and mixing well. Add the condensed milk and macapuno to the slurry.
1 cup cornstarch, 1 cup water, 1 small can condense milk, 1 ½ cup macapuno preserves
Cook over medium-low heat and stir until the mixture thickens. Cook, stirring regularly, until the mixture separates from the pan and forms a sticky dough. Remove from heat and let it cool down.
Once fully cooled down, put some oil on your hands to prevent the dough from sticking. Scoop about a tablespoon from the dough and roll them into balls.
On another plate, place powdered skim milk. Roll the balls in the powdered milk until fully coated.
Skimmed milk for coating
Wrap individually in colored cellophane or pack in small containers or bags.