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Sunday, August 25, 2019

How to Make Polvoron

I enjoy making polvoron and my daughter always helped me, she likes the activity associated with it, especially the molding part and that she can put what she molds in her mouth makes the job fun for her.

But when I was young, it was a different story, my mother taught me how to make pulvoron, not for our own consumption but for business, we make polvoron and she delivers it to her regular "suki" in the market and she also delivers to a store near the school. 

We sometimes get orders during fiesta and Christmas season, it's hard work. The profit is not that big but it helped augment our family income. It does make me an expert in molding and wrapping the polvoron.

In the years that I have been making pulvoron, I have modified the measurement several times, I have used cake flour, I tried, self-raising flour and of course, all-purpose flour. I also experimented adding flavours, like pinipig, nuts and chocolate, but I still like the original. Here is my recipe.

Ingredients:
4 cups of all purpose flour
2 cups powdered milk
1 cup melted butter

2 cups sugar
Japanese paper or cellophane

Cooking Procedures:

1. On a pan, toast flour in a moderate heat for about 15 minutes or until light brown and 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. Then add the sugar and melted butter. Mix well.
5. 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.
6. Place the polvoron in a airtight container.
7. Chilled then in the fridge for a few hours or until firm. This will minimise crumbling.
8. 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. But I have never freeze the polvoron because it doesn't last long, they are all gone.






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