Polvoron Recipe


The Polvoron Recipe is a candy recipe that is very popular here in the Philippines. It is so popular that even Goldilocks listed Polvoron as one of their top-selling products! The Polvoron is a sweet, powdered milk candy made of butter, milk, sugar, and flour. It is so easy to prepare and is usually eaten after meals (as a dessert) or as a snack. In case you have forgotten what this famous Filipino delicacy looks like, here it is.


The Polvoron comes in many flavors and colors. A few years ago, there was only the milk and pinipig flavor. Now, you have a variety of Polvoron Recipes like the Chocolate, Ube, and Vanilla Polvoron. You also have the coated and non-coated ones. The Polvoron is also my excellent choice for “pasalubongs” to families and friends. For this Polvoron Recipe, I will be guiding you how to make your own special, home-made, milk-flavored Polvoron. Here are the things you will need: a polvoron molder, a frying pan, some cellophane or Japanese paper, milk, butter, sugar, and some all-purpose flour.


How To Make Polvoron


polvoron-recipe

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

Cooking Procedure:
  • Heat the frying pan and put-in the flour. Toast the flour for about 15 minutes or until the color turns light brown. Make sure to stir constantly to prevent the flour from burning.
  • Transfer the mixture in a big bowl and let cool for about 20 minutes.
  • Add the powdered milk then stir for about 3-4 minutes.
  • Add the granulated sugar and melted butter and mix well.
  • Let the mixture stand for at least 10 more minutes to allow the butter to cool.
  • Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
  • Fill the molder with the mixture and press hard with a spoon. If the mixture is still too loose, add more butter. Your polvoron mixture is perfect if it does not crumble when you pick it up with your hands.
  • Place in an airtight container and store in a fridge until firm.
  • Wrap in Japanese paper or cellophane

Hot Tip:
  • If you want to try the pinipig flavor, just add crushed pinipig after adding the sugar and mix well.



Would you like to add something to this recipe? For your comments or suggestions, feel free to write it in the comments section below. We love to hear from you!


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...