Polvoron

Add oomph, by tossing in toasted pinipig, nuts, or crushed cookies just before the final mix!


December 2011 | By Charina Maria Cano of The Maya Kitchen
Polvoron
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at a glance

Main Ingredient

Others

Type

Dessert

Preparation Time

00:00:00


Date Published

December 2011

For some oomph, toss in toasted pinipig, nuts, or crushed cookies just before the final mix at the end of step 2.

RELATED recipes:
Kiwi Polvoron,
Chocolate-covered Polvoron

Makes about 6

5 to 70 pieces,
      depending on size of mold
6 cups all-purpose flour
1 cup powdered milk
1/4 cup sugar
1/2 cup butter, melted

(Click on link for a step-by-step guide on How to Make Polvoron)

Toast flour until light brown in color, stirring constantly. Run toasted flour through a strainer to remove lumps.

In a bowl, combine the hot toasted flour, milk, sugar; mix using two wooden spoons. Add butter and mix well.

3  Mold into oval or round shapes. Pack polvoron mixture into molds well by pushing the molds against the side of the bowl. Wrap individually in colored Japanese paper or cellophane.




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