Polvoron is one the many favorite confections in the Philippines.
They are buttery, fragile and literally melt-in-your-mouth powdered candies.
They are usually wrapped in papel de hapon, (Japanese paper) a kind of paper that are also used in making kites and dressing up Christmas lanterns or parol. Since I don't have access to that kind of paper, I used the tissue paper that are used for gift bags.
They work so well and the colors are wonderful. I love them!!Typically the ends of the wrappers are twisted up but my mother always tucked them under. So that's what I do.
Cut the wrapping papers to 5" x 6 1/2" squares.
Polvoron has only 4 basic ingredients:
Here are the ingredients:
2 cups powdered skim milk
2 cups white sugar
1 cup (2 sticks) butter, softened but not melted
My mother used to make these with Star margarine back home instead of butter. I wonder if they still have Star margarine over there?
The key to a flavorful polvoron is toasting the flour which is the most tedious part of the process. The rest of the procedure is really easy. How to toast the flour:
Place the flour in a dry (no oil) skillet or wok, over medium heat. Constantly stir the flour for about 20 minutes until it is lightly browned. Let it cool a bit.
To the toasted flour add in the sugar and the powdered milk. Mix them all together, then strain using a fine sieve to get rid of lumps. To the strained mixture, add in the softened butter and mix thoroughly using your 2 hands. If you want to add pinipig (rice crispies) or ground peanuts, this is the best time to mix them in.
This Polvoron Mold
is retractable so it is a breeze to unmold them.
The moulds come in different sizes and shapes like oval or heart shapes, etc.
Fill the polvoron mould with the mixture and press it down onto a flat and very smooth surface like a plate, moving it in a circular motion as you press down, and make sure that the molded polvoron is compressed so they will not crumble easily.
Refrigerate shaped polvoron for at least 2 hours before wrapping them.
Moulded polvoron ready to be wrapped.
This recipe yields 40 pieces using the 5/8 inch thick mould,
unless you keep putting some in your mouth as you wrap them, like I do...
I think everybody does that because it is
very temptingly and irresistibly sweet!!!
NOTES:
1) If you want to add some peanut, make sure to use the toasted, unsalted ones and crush them using mortar and pestle.
2) Somebody had mentioned to me that a food processor might work to blend in the butter into the flour mixture. I'll have to give that a try.
Special Polvoron...
flavored with candy bars.
Click here
Candy Bars Polvoron for the Fundraising
Polvoron is one the many favorite confections in the Philippines.
The key to a flavorful polvoron is toasting the flour which is the most tedious part of the process. The rest of the procedure is really easy. 
To the toasted flour add in the sugar and the powdered milk. Mix them all together, then strain using a fine sieve to get rid of lumps. To the strained mixture, add in the softened butter and mix thoroughly using your 2 hands. If you want to add pinipig (rice crispies) or ground peanuts, this is the best time to mix them in.
This Polvoron Mold
