This month’s Kulinarya Cooking Club theme is polvoron, a part of every Filipino’s childhood; even those who grew up abroad know polvoron. Once you take a bite of this, you’ll find it hard to stop..I sometimes find myself mindlessly opening wrapper after wrappers of these sweet and addictive powdery treats. I also remember choking on this as my siblings and I used to try to whistle while eating polvoron…lol..a silly game and a potentially dangerous one I realized now.
Polvoron is basically milk, toasted flour, sugar, ground nuts, binded by melted butter, it’s molded using a polvoron press and wrapped in colorful Japanese papers. It’s easy to make, in fact I just made today, the hard part for me is wrapping them in paper..I only wrapped half of the polvoron, and the rest I put in cupcake liners.
For Kulinarya, I made cashew polvoron, I was planning to make pinipig (immature rice,ptoasted and pounded flat..it’s very fragrant too) my fave flavor but I wasn’t able to buy pinipig.
Here’s how I made it…pardon my wrapping skill…
make sure you pack the polvoron really well into the mold/press…
..press to release..
and wrap..I used parchment paper here..
The recipe I adapted this from (pinipig polvoron from Maya cookbook, p15) makes a LOT of polvoron..way too much for us, so I did only a fourth of the recipe and tweaked it a little. I know polvoron (wrapped) can be stored for a few days..or maybe even weeks in a jar at room temp..for exactly how long I’m not so sure, guess I’ll have to experiment and make an update to this post.
note: I made about 14 pcs polvoron with this recipe using an oval press; it can actually make 15 if you don’t eat some while making this like I did 😀 ..if you want more polvoron, just multiply the ingredients by 4 to make 5 dozens
1 cup cake flour*
1/2 cup powdered milk (skim or regular milk..not formula)
1/2 cup caster sugar
1/4 cup cashew, roasted and ground
1/4 cup butter or margarine, melted
1/8 teaspoon vanilla oil, optional
a pinch of salt to balance the sweetness 🙂
you will also need:
japanese paper, cut into squares for wrapping
* if you don’t have cake flour, put 2 tablespoon of cornstarch in a measuring cup and fill it with all purpose flour to make a cup of cake flour substitute.
Toast cashew in a pan over medium heat or in the oven at 350F for ten minutes. Set aside. Toast flour in a pan over medium heat, stirring constantly until lightly browned. Process roasted cashew and a tablespoon of toasted flour in a grinder or food processor until fine; add this to the rest of the toasted flour along with powdered milk and sugar..mix well to combine then pour in the melted butter. Mix thoroughly. Using a polvoron press, shape the mixture and wrap in japanese paper.
♥ Thanks everyone for reading…have a nice day!! ♥
I wish for a cool summer..it’s so hot here in the Philippines!
Kulinarya Cooking Club: Polvoron
- 1 CUP CAKE FLOUR*
- 1/2 CUP POWDERED MILK SKIM OR REGULAR MILK..NOT FORMULA
- 1/2 CUP CASTER SUGAR
- 1/4 CUP CASHEW ROASTED AND GROUND
- 1/4 CUP BUTTER OR MARGARINE MELTED
- 1/8 TEASPOON VANILLA OIL OPTIONAL
- A PINCH OF SALT TO BALANCE THE SWEETNESS 🙂
- YOU WILL ALSO NEED:
- POLVORON PRESS/MOLD..
- JAPANESE PAPER CUT INTO SQUARES FOR WRAPPING
- * IF YOU DON’T HAVE CAKE FLOUR PUT 2 TABLESPOON OF CORNSTARCH IN A MEASURING CUP AND FILL IT WITH ALL PURPOSE FLOUR TO MAKE A CUP OF CAKE FLOUR SUBSTITUTE.
- TOAST CASHEW IN A PAN OVER MEDIUM HEAT OR IN THE OVEN AT 350F FOR TEN MINUTES. SET ASIDE. TOAST FLOUR IN A PAN OVER MEDIUM HEAT, STIRRING CONSTANTLY UNTIL LIGHTLY BROWNED. PROCESS ROASTED CASHEW AND A TABLESPOON OF TOASTED FLOUR IN A GRINDER OR FOOD PROCESSOR UNTIL FINE; ADD THIS TO THE REST OF THE TOASTED FLOUR ALONG WITH POWDERED MILK AND SUGAR..MIX WELL TO COMBINE THEN POUR IN THE MELTED BUTTER. MIX THOROUGHLY. USING A POLVORON PRESS, SHAPE THE MIXTURE AND WRAP IN JAPANESE PAPER.