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. 

Pisang Goreng Recipe

INGREDIENTS:

1 foot-long Banana

Glutinous Rice Flour

All-Purpose Flour

Fresh Jackfruit

Cinnamon

1 Large Egg

Water

Dash of Salt

Brown Sugar

Canola Oil, for deep-frying

All-Purpose Flour, for dusting sliced banana

Put the jackfruit with a bit of water and cinnamon powder in a blender. 

Puree smoothly.

Mix the jackfruit puree with flour, egg, salt and brown sugar.  
Add water to make it into a pasty batter.

Slice the banana into bite size pieces.

Dust the sliced banana with All-Purpose Flour before dipping into the batter. 
Dip the banana into the batter.

Deep-fry in oil until golden brown.

Use the absorbent napkin to remove excess oil.

Serve warm.