I remember back in the Philippines, We go to goldilocks and buy different variaties of Polvoron. I remember there is Polvoron with pinipig, cookies and cream polvoron, strawberry polvoron and polvoron with cashew nuts. But of all the variaties, nothing can beat the traditional polvoron.
Ingredients :

  • 2 cups all-purpose flour (or cake flour)
  • 1 cup sugar
  • 1 cup powdered milk
  • 1/2 cup melted butter

(Cooking Conversion Chart)

Cooking Procedures :

  1. Toast flour in a skillet over moderate heat for 10 to 15 minutes or until light brown, stirring constantly. Add powdered milk (or infant formula, it works too!), toss for another 3 to 5 minutes. Remove from heat and let it cool.
  2. If desired, transfer to a large bowl. Add in sugar and melted butter. Mix thoroughly until it has about the consistency of damp sand.
  3. Use a round or oval polvoron molder and shape them into compact bite-size cakes.
  4. Wrap them in tissue or Japanese paper.

Tagged with: polvoron

Filed under: Merienda and Snacks • Sweets

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