How to Make Polvoron (Pulburon)
April 29, 2008 by Leo 12,427 Views
Method #1
Ingredients:
- 4 cups of all purpose flour
- 2 cups powdered milk
- 1 1/2 cup melted butter
- 2 cups sugar
Materials:
- Japanese paper or cellophane
- Polvoron Moulder
Procedure:
- On a pan, toast flour in a moderate heat for about 15 minutes, or until light brown, stir constantly to avoid burning.
- Remove the pan and transfer the mixture on a big bowl.
- Add the powdered milk, toss for another 3-4 minutes.
- Add sugar and melted butter. Mix well.
- Fill the 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 a airtight container, chill in the fridge until firm.
- Carefully wrap the polvoron individually in japanese paper or cellophane.
Keep refrigerated until you want to eat them. You can store them on the fridge for about a week, or you can freeze them.
Method #2
Ingredients:
- 1/4 Cup of Crushed Raw Peanuts
- 1 Cup of Flour
- 1/3 Cup of Sugar
- 1/2 Cup of Powdered Milk
- 1/3 Cup of Melted Unsalted Butter
- Gift Tissue Paper
Procedure:
- Sauté the peanuts with a little butter in a shallow skillet until brown
- Add flour and toast until light brown
- Add sugar and powdered milk
- Mix butter thoroughly in skillet
- Compact mixture in polvoron molder/press
- Set molded candies on a cookie tray and refrigerate for a couple of hours so that the butter can harden them
- Cut tissue paper in 5†x 5†squares
- Wrap when the polvoron is hard enough so that it does not break
Method #3
Ingredients:
- 1 1/2 c. all-purpose flour
- 3/4 c. sugar
- 1 c. powdered milk
- 1 tsp. lemon extract
- 1/2 lb. butter, melted
Procedure:
Toast flour in frying pan until light brown, stirring constantly over moderate fire. Remove from heat and cool. Then add sugar, powdered milk, lemon extract and melted butter. Mix well and mold, using polvoron mold. Wrap in wax paper and serve.
sources: hubpages.com, cooks.net, answers.yahoo.com, photo from filipinasoul.com
good day i want to known what kind of white sugar i put,thank u ,i wait for your reply.
@imelda salazar, usually its refined sugar, the white one.
hello there! do you know how to cook polvoron with special ube flavor im really intrested because i want to make a business made by polvoron and i want to gather some variety of flavor thats why i am really intersted.
gud am! juz wanna ask i already made the polvoron, and it’s really yummy, all i want to ask is if im going to sell it, how much will it cost base from the recipe..tanx
@anyang, add the cost of all ingredients+gas and add 30-50% overhead then divide it by the number of pieces yield.
tnatagal ng polvoron is 3months kung maganda ang packaging…
lagay nyo s friege… mas at lalong masarap…
mas mabebenta sya lalo…
happy eating
my RECIPE
1k cake flour
4 1/2cups of white sugar
3 1/2cups of margarine/butter (melted)
4 cups of (ALASKA) powdered milk
cost 261.00
u can make 220pcs of polvoron…
what kind of milk powder to be used?
cAn u post the history of poLvOron..
cAuse im very interested.,iM cRving 4 that.
.,hOpe it will hapPen…
@michiko, i will post later the costing and other info of making pastillas and polvoron, just check it here from time to time. for pastillas recipe, read this post: http://www.mixph.com/2008/03/making-kesong-puti-pastillas-de-leche-from-carabaos-milk.html
I’m planning to sell Polvoron and Pastillas, I want to know how long is the shelf life of Polvoron and Pastillas? How much is the SRP of these items? How much is the Initial Capital?
Thank you.