in different variants...cashew, cookies and cream, graham crackers etc and some are even
dipped in dark chocolate, milk chocolate and white chocolate. Lately, I saw they also are
presented like a mini cupcake with a tiny fondant decor.
But I still prefer the Classic Polvoron. I am sharing the classic recipe but then if you want
to make different variants, just chop cashew or cookies or cream or graham crackers and
incorporate into the recipe.
If you will add the cashew or any nuts, it is best to toast them a bit.
3 cups sifted all-purpose flour
1 1/2 cups white granulated sugar
2 cups powdered milk
2 teasppons vanilla
1 cup melted butter
Polvoron Mold
Japanese Paper or Cellophane
Melt butter in a saucepan, add vanilla and set aside.
Toast the flour until ecru or super light brown in color, stirring constantly over moderate fire.
Remove from fire and set aside to cool.
Once cool, mix all the ingredients.
Once all the ingredients are mixed well, it will look like this.
Cut Japanese Paper or Cellophane into rectangular shapes. Fill your Polvoron Mold with
the Polvoron and relase on top of the cut paper.
Twist both ends of the paper.
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