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 65 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)
1 Toast flour until light brown in color, stirring constantly. Run toasted flour through a strainer to remove lumps.
2 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.
Photography by Patrick Martires | Demonstration by Charina Maria Cano of The Maya Kitchen (www.themayakitchen.com) | Pictorial Direction by Liezl Yap
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