Polvoron – This powdery little sweet has a Spanish origin. Polvoron is a type of heavy, soft and crumbly Spanish shortbread made originally from sugar, flour, milk and some nuts.
- 2 cups all purpose flour
- ¾ cup pinipig, crushed
- 1 cups powdered milk
- ¾ cup granulated sugar
- 1 cup butter, melted
- Heat an oil-free frying pan and add the flour. Toast it until the color turns light brown. Stir constantly to prevent burning.
- Allow the flour to cool for about 20 minutes. When it has cooled off, put it in a mixing bowl.
- With a whisk, mix the flour and powdered milk together. Add the sugar and continue stirring. Add the pinipig and mix all the ingredients together until they are evenly distributed.
- Add the melted butter to the mixture. Let it stand for 10 minutes to allow the butter to cool off.
- Scoop the mixture into a mold. Prior to wrapping, you can freeze them to firm them up.
- Wrap them securely and it’s now ready to serve.
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
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