Tuesday, March 18, 2008 19 Comments

Polvoron Recipe

Yields 100 pieces

3 cups All-Purpose Flour
3 cups Full Cream Powdered Milk
1 cup Sugar
250 g Salted butter, 
softened at room temperature

Toast the flour in a wok over low heat.
Stir continuously to avoid burning.
Turn off the heat when the flour becomes slightly brown. 
Let cool.

Pour in the softened butter. Mix well.
Add the sugar. Mix thoroughly.
Mould the mixture using the polvoron moulder.
Wrap in square pieces of Japanese paper or cellophane.

For my family, we simply stack 'em up in an airtight container.
Grab the naked polovoron and yum yum. 
Just don't dare to laugh after putting the polvoron in your mouth.

You can add crushed cashew nuts, peanuts, pistachio, toasted pinipig,
some milo or horlicks into the polvoron mixture.