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
Print Recipe
user rating
Rate this Recipe Bookmark Recipe

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.




    NEWSLETTER

    Recipe of the Day

    Potato Poppers
    Try these light and fluffy pastry sticks dipped in Cheez Whiz!
    View Recipe »

    Poll

    What sauce do you like with your pasta?
    VIEW RESULT
    38%
    18%
    23%
    22%
    Get a copy of our