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Thursday, April 26, 2012

Polvoron: Cookies 'N Cream, Milo and Pinipig

I was cleaning the pantry the other week when I found something which I haven't seen since we moved here in 2010. I really thought that I've lost it during the move. Glad to know that I didn't! I'm talking about my polvoron molds...
They were sent to me by Ryan's mom, after I broke the one that my mom gave me before we left for the US. She said I should always have these special molds so I can always make polvoron, a type of Spanish shortbread that is a popular dessert in the Philippines and is commonly given as a "pasalubong” or homecoming gift for friends and family. It is made with toasted flour, powdered milk, sugar and melted butter then pressed in the mold shown above and then wrapped in wax paper or cellophane.
 
After finding the molds, I just couldn't resist making these delicious treats! The ingredients are very simple and I have them all so there was really no reason not to make them. Clarise and Cherlin helped and we came up with three different flavors: Cookies 'N Cream, Milo and Pinipig(rice flakes).
We were able to make 108 pieces...and guess what? They're almost gone! Well, the girls really love polvoron and they are really excited with the thought that we can now make them instead of buying from the Asian store. :)


Ingredients:
Yield 108 pieces
  • 2 cups all purpose flour
  • 1 ½ cup instant non fat dry milk
  • 1 cup sugar
  • 1 cup butter, softened
  • ¼ cup ground Oreos (I removed the cream first before putting the Oreos in the chopper)
  • ¼ cup Milo
  • ¼ cup crushed toasted pinipig (rice flakes)
You will need:
  • Polvoron mold
  • Japanese paper or gift tissue paper cut into 5" squares, for wrapping
Procedure:
1. In a big skillet or wok over medium heat, toast flour with constant stirring for about 15 minutes or until light brown. Remove from heat and transfer flour to a big bowl. Allow to completely cool down.
2. Add the powdered milk and sugar and whisk until well combined. Add the softened butter and mix well using a pastry mixer.
3. Divide mixture into 3 equal portions. Add Oreos (including the cream you removed) in one portion, Milo in the other, and pinipig in the last portion. Mix well.
4. Scoop mixture into the mold and compact it using a spatula or spoon. Be sure that the mold is filled to the rim without gaps. Release it into prepared paper. Wrap and twist both ends of the paper. 
 5. Serve as dessert. Place leftover polvoron in an airtight container.
 

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