Polvoron is really popular in the Philippines, especially during Christmas. A number of local variants on the traditional polvorón recipe have been made. These include polvorón with casuy (cashew), polvorón with pinipig (beaten young green rice), and even strawberry polvorón and cookies-and-cream polvorón.
Polvoron is powdered milk candy, made of flour, sugar butter and powdered milk. The flour is toasted, all the ingredients are mixed and shaped into round or oval-shaped molds. It is believe that making polvoron started during the American occupation to use up the huge amount of powdered milk brought in by the Americans.
|Polvoron Image Credit - Skip To Malou|
Polvoron Recipe Ingredients:
* 4 cups of all purpose flour
* 2 cups powdered milk
* 1 1/2 cup melted butter
* 2 cups sugar
* Japanese paper or cellophane
* Polvoron Molder - if you live overseas, polvoron moulder may be available in some Pinoy Stores in your area. There are round and oval moulders and they can be available in regular size or extra large.
Polvoron Cooking Instruction - How To Make Polvoron:
1). On a pan, toast flour in a moderate heat for about 15 minutes, or until light brown, stir constantly to avoid burning.
2). Remove the pan and transfer the mixture on a big bowl.
3). Add the powdered milk, toss for another 3-4 minutes.
4). Add sugar and melted butter. Mix well.
5). Fill the mold with the mixture, press it hard by using a spoon, then release it, if it is still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron without it crumbling straight away.
6). Place the polvoron in a airtight container, chill in the fridge until firm.
7). Carefully wrap the polvoron individually in japanese paper or cellophane.
Polvoron is best eaten after days of refrigeration.
You can also check out Skip To Malou's polvoron recipe via this blog post.