Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it’s colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes we hope you find the same passion and love for Filipino food as we do.
This week’s theme is Polvoron.
Polvoron is a popular sweet eaten by all, young and old. It is simply made with toasted flour, powdered milk, sugar and butter. Variations can include cashews and pinipig. (toasted young rice). It’s powdery when it’s eaten and it breaks down and coats your entire mouth making it really difficult to talk. It is fantastic.
We used to receive them as presents from family and friends who holidayed in the Philippines and brought back some for us. Unfortunately now, Australian customs forbids them from being brought into the country. We can still buy them from the local Filipino stores which are made locally but the best ones I remember are from Goldilocks, a bakery store in the Philippines. When we were younger, my brothers and I used to play a game. We placed a polvoron in our mouths and we talked and see who can blow out the most powder of polvoron.
I think I say this every month but I was really nervous about this month’s theme. I mean it more this month than any previous month. I knew making it was very simple as there is not much cooking. It was the molding that seemed to cause me most angst. There is a special tool especially used to mold the polvoron. My mum had one years ago but dad threw it out when it wasn’t being put to use. To be honest, I didn’t want to buy one because I knew I won’t be making polvoron often. After making the mix, I experimented with different methods and tools. I even raided my daughter’s play doh molds. I finally decided the easiest for me was a mini muffin tray. The trick is to really pack it in tight so it sticks together when you unmold it.
This sweet is so easy to make, so please try it.
For my version I decided to add pinipig (rice flakes) to add another dimension in flavour and texture.
Toast 1 cup of pinipig in a dry hot pan till the flakes are crispy then grind them down a little. Set aside
Toast 4 cups of plain flour in the same pan till light brown and it gives off an aroma.
In a large bowl, add the toasted flour, pinipig, 2 cups sugar, 2 cups powdered milk and 1 cup of melted butter.
Mix till combined well.
At this point, the aroma filled the kitchen and it immediately brought me back to my childhood.
Using a mini muffin tin as a mold, pack the powder in as tight as you can.
Tip the tray upside down and gently tap to get the polvoron out. Individually wrap each one in tissue paper.