Many of my childhood memories involve food of some sort. I guess it’s fitting that I decided to pursue a career in the food industry. Now that I’m older, I find myself thinking about the old dishes I used to eat and more specifically, the candies. Now that white rabbit is slowly making it’s comeback, I find myself craving it so bad. It’ll be awhile until it gets back to the states, so I move to my second favorite candy; polvoron. The only problem is that I live 45 minutes from the nearest Asian market. I suppose I could suck it up and go, but that’s way too much for some candy. So, what’s the next best thing? Making polvoron.
We normally bought the Goldilocks brand. This recipe tastes pretty close to that brand ,but isn’t all pretty like they do it. There are polvoron molds to purchase, but they are not necessary.
¾ cup powdered milk
1 ½ cups sugar
1 1/3 cups unsalted butter
1. In a nonstick skillet, toast the flour until light brown. (About 8 minutes) Remove and cool.
2. Sift together the flour,powdered milk,and sugar. Mix Well.
3. Add melted butter and mix throughly to form a ball of dough.
4. Pinch off enough dough to form 3/4 inch balls, place onto a cookie sheet and flatten.
5. Let rest for 30 minutes and wrap in waxed paper.
* If the dough is a little dry, then add more butter or water. Just enough to bring it together tho. If too wet, then add more powdered milk. This recipe is very forgiving, so mishaps can be fixed easily.