- 4 cups of all purpose flour
- 2 cups powdered milk
- 1 1/2 cup melted butter
- 2 cups sugar
- Japanese paper or cellophane
- Polvoron Moulder
- 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.
- 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
- Saute 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
- 1 1/2 c. all-purpose flour
- 3/4 c. sugar
- 1 c. powdered milk
- 1 tsp. lemon extract
- 1/2 lb. butter, melted
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.
Shelf life of polvoron lasts a few months, with proper storage.
sources: hubpages.com, cooks.net, answers.yahoo.com, photo from filipinasoul.com