Tuesday, March 18, 2008

Polvoron Recipe




Yields 100 pieces

INGREDIENTS:
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. 

19 Comments:

Anonymous said...

hi helene,
where did you get your polvoron moulder? let me know. natasha here from malaysia (admin@brabonsentertainment.com)

Helene @ Home... Cooking said...

hi Natasha... i requested my sister to buy me the moulders in Manila as they aren't available here in S'pore. are you Malaysian or Filipino? i have some extra unused moulders here. if you want i can mail you one via post.

Anonymous said...

omg! my favorite! yumm.. hehe
i just got back from the philipinnes.
and i bought a lot of polvoron. and finished it.
now, i'm trying to make it. whee can i get the moulders? i should buy it there.

Helene @ Home... Cooking said...

i ordered mine from my sister in Philippines.
check your Asian shops, perhaps they do sell.
thanks for dropping by.

Anonymous said...

Hi helene, I'm interested in buying your extra unuse Polvoron moulders...u selling it?

thks Iriandy (atindi_99@yaho.com)

Helene @ Home... Cooking said...

Hi Iriandy... i can mail it to you. no need to pay. it's cheap ;)
which country are you staying?

Anonymous said...

Hi Helen, I really appreciate that. I lived in eastern part of singapore. Will email to you my address. Thanks so much (",) Iriandy

Anonymous said...

Hi helene, I've emailed to you my address...did u received it? Thks Iriandy

Helene @ Home... Cooking said...

hi Iriandy... i saw your email but i was in audio recording at that time. then i went over quota on email that i mistakenly deleted your email on address. pls re-send the address. sorry about that. i've been running around for a movie shoot.

Anonymous said...

Hi helene, ok sure I've re-forward the email on my address to ur email...thks again yeah helene..and sorry for troubing u.

Anonymous said...

Hi Helene, I am also interested in the polvoron moulders. Can I buy it from you. Do you have different shapes? My email address is hlkwa4165@yahoo.com.sg

Thanks

rgds
Jen

Anonymous said...

Hi. Do you still have any extra polvoron moulder?

Anonymous said...

Hi helene. May I buy your extra polvoron moulder?

Helene @ Home... Cooking said...

hi Iriandy... i sent you email but it bounced. pls re-send to me your address. i'll mail the polvoron moulder to you. cheers!

Helene @ Home... Cooking said...

hi Jen, i already promised the moulder to iriandy. i lost her address as i changed computer. i'm waiting for her reply so i can send it to her. if she didn't reply after 3 weeks, then i'll pass it to you. let's give her time to see my message.

cheers

Helene @ Home... Cooking said...

to Anonymous... thanks for your note. unfortunately, i only have one extra moulder. and have promised it to one writer, Iriandy.

cheers!

Anonymous said...

Hi Helene,

Any luck on the moulder?

rgds
Jen

Anonymous said...

Hi helene.. Thanx for your recipe.. Polvoron is my favourite but its hard to find here in Brunei.. I usually asked my filipino friend to buy some for me from manila.. I tried to make it but its wet.. Is it too much butter Helene? I bought once last time here,it's mixed with crushed rice crackers.. Crunchy n yummy..

Regards,
Eben

Helene @ Home... Cooking said...

Thank you, Eben.
three reasons why your polvoron could have ended up wet...
it could be due to having too much butter.
you poured the butter too much, too fast.
your flour was undercook that it absorbed the butter just like when you are making batter.

try to avoid the above and hope it works :)
goof luck. and thanks for dropping by.

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