Just like pastillas, polvoron has become a favorite gift to give to overseas friends and family. There is such a huge demand for polvoron that in a survey conducted by the Business section of the Philippine Daily Inquirer last 2007, Goldilock’s Bakeshop named polvoron as their top-selling item—it sold more than their cakes!
Materials & Ingredients needed:
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Saucepan
- Japanese paper or cellophane
- Polvoron molder, P24
- 4 cups all-purpose flour
- 2 cups powdered milk
- 1 1/2 cup melted butter
- 2 cups sugar
Getting started:
On a pan, toast flour in moderate heat for about 15 minutes, or until light brown, stirring constantly to avoid burning.
Remove the pan and transfer the mixture into a big bowl.
Add the powdered milk, and toss for another 3-4 minutes.
Add sugar and melted butter. Mix well.
Fill the polvoron mould 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.
Place the polvoron in an airtight container, then chill in the fridge until firm.
Carefully wrap the polvoron individually in japanese paper or cellophane.
Keep the polvoron refrigerated until you want to eat them. You can store them on the fridge for about a week, or you can freeze them.
