“Polvoron” is derived from the Spanish word “polvo” which means powder or dust. It is a sweet milky and sometimes nutty holiday delicacies traditionally prepared before Christmas season but are now available all throughout the year. Usually wrapped in colorful cellophanes or Japanese paper to distinguish flavor.
- ½ cup cooking oil
- ½ cup pinipig
- ½ cup melted butter
- ¾ cup white sugar
- 1 ½ cup toasted cassava flour
- 1 ½ cup skim milk
- 4” x 4” square cellophane as wrapper
- Fry pinipig in cooking oil (boiling). Strain and set aside.
- Toast cassava flour in hot skillet or pan until it turn to light golden brown. Remove from heat.
- Add skim milk in the pan or skillet and mix thoroughly with flour. Add sugar, drained fried pinipig and melted butter. Mix thoroughly until all ingredients come together perfectly.
- Mold into circled or oblong shaped depending on your preference and wrap in cellophane.
YIELD: 15-20 pieces when medium cup molds are used.