Polvoron is a traditional Filipino dessert that is very easy to make. Philippines was colonized by Spain for 300 years, so it is no surprise that this tiny cake has Spanish origin.
- 1 1/2 cups powdered milk ( Anchor or Nido)
- 2 cups all purpose flour (toasted)
- 1 cup sugar
- 3/4 cup melted butter
HOW TO PREPARE POLVORON:
- Toast the flour until brown in color. Remove from heat. Let it cool.
- Melt the butter. Set aside.
- Combine powdered milk, sugar and toasted flour.
- Add the melted butter and mix until well combined. Make sure you break the lumps while stirring the mixture.
- Divide polvoron mixture if you want to add other flavors (2 tbsp of each like peanuts, cashew, etc.).
- Press the mould in the Polvoron mixture till you have filled up the cavity, it’s okay that it is overflowing a bit.
- On a plate, press the mould to make the mixture more compacted.
- Push the ejector handle to release the moulded Polvoron, if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself.
- 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.
Watch the video below: