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16 July 2009


Now, who hasn't had a taste of polvoron? Practically everybody has (in the Philippines, that is). This sweet, powdered concoction usually molded into a thick, oblong shape and wrapped with either colorful cellophane or japanese paper is childhood fodder. Try to jam more than two pieces into your mouth and you end up coughing many of it out. I have yet to meet someone who can eat polvoron and talk at the same time. Polvoron is also a popular eating contest item at parties.

Our eldest sister used to cook polvoron at home. It usually does not have time to cool off; from the frying pan it is immediately dispensed onto funnels made from bond paper and distributed to us eager kids. To indulge, we simply pry open the narrow end, tilt it onto our mouth, and tap gently to let loose the powdery stuff. Ah, the stuff of fun childhood!

To make polvoron at home, you need these very basic ingredients:
2 cups plain flour
1/2 cup powdered milk
3/4 cup sugare (brown or white will do)
1/2 cup butter

Heat up the frying pan over medium heat. Toast the flour for around 15 minutes. It will turn light brown. You might want to lower down the heat if you notice the flour getting scorched too much.

Turn off the heat. Add the powdered milk and sugar and mix thoroughly.

"Dig" a hole in the middle of the pile and turn on the stove to low flame. Put the butter onto the hole so it softens up. Don't let the butter melt through and start burning up, though. Once it's soft, turn off the flame and start mixing the butter onto the flour-milk-sugar mixture.

I noticed that no matter how much I squished and pounded onto the mixture, I still had some solid lumps on it. There are even white ones, which are flour that stubbornly stuck together. You can sift the polvoron through a strainer, like I did. Believe me, the resulting fine-powdered polvoron is loads better. Try to squish the lumpy portions by: placing this in a sandwich bag and continuously rolling a bottle over it, or ground it fine with mortar and pestle. Then just create a separate batch out of this for guests you are less fond of. hahaha!

We tried using table napkin for the funnel but it didn't work out. Sturdier paper works best. My kid can't get enough of the polvoron, nonetheless!

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  1. Sarap! Dito mo na yan ginawa sa NZ, Nick? What brand of powdered milk did buy? I've been wanting to make one but don't know what powdered milk I should use.

  2. Hi KiwiP! Yeah, dito na sa NZ. My wife placed the powdered milk into containers and I didn't know what brand they were. Anchor raw yung brand, in the Philippines she used Nido. I don't remember what my sister used... I guess any regular powdered milk will really do.