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Kulinarya Cooking Club: Polvoron

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Ingredients
  

  • 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.

Instructions
 

  • 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.
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