My main job descriptions are housewife and mother, but in order to earn a little money for my enormous appetite, I dabble in this and that. No, I don’t sell polvoron, if that’s what you’re thinking. One of the things I do “on the side” is, I write product descriptions (blurbs) for food packaging materials. It’s really simple — I write a few lines (and hey, I do love writing about food), send the copy to the “client” through email or facebook, and then I get paid via bank deposit. So I get to earn money without even having to leave the house. Great.
What I’ve noticed is that I’ve written mostly about polvoron — a childhood favorite that still tickles my adult tastebuds. So I thought, how difficult can it be to make polvoron at home? I mean, sure, it’s a lot easier to just buy polvoron, and knowing myself, I’m usually very lazy to make something when I know I can easily purchase it. So why did I suddenly feel the urge to make polvoron? I guess I wanted to challenge myself and see if I can make something so simple yet delicious. And I found out any kitchen moron can do this.
I got the recipe off the internet, and let me just say there are hundreds of them — so I chose the one that seemed like the most basic, most traditional recipe. This one yields about 30 pieces regular-sized polvoron.
You will need —
- 1 cup all-purpose flour
- 1/2 cup powdered filled milk
- 1/2 cup refined sugar
- 1/2 cup butter, melted
Actually, you can use either butter or margarine but I always subscribe to Julia Child’s philosophy: Everything’s better with butter!
- In a non-stick pan or heavy skillet, lightly toast the all-purpose flour. Make sure to set the heat to medium or low and keep mixing the flour to prevent it from burning.
- When the flour turns light brown in color, add in the powdered milk and sugar. Keep stirring for a couple of minutes then remove from heat.
- Transfer the dry ingredients in a large bowl and then slowly add the melted butter. Mix very well.
- Use a polvoron mold to scoop from the mixture and then gently press it out.
- Refrigerate for at least 10 minutes so the polvoron can set firmly.
The result? It tastes just like the store-bought kind! I didn’t have to wrap them individually in colored paper. I just put them in a microwaveable container for me and Bea to enjoy. When Bea came home from school yesterday and I gave her a piece of polvoron to taste, her eyes lit up and she said, “Oh, yummy! You’re a professional [polvoron-maker]! ” Ah… I’m so proud of myself!
For variety, try adding crushed peanuts, cashew, pili nuts or cookies and cream — just like the ones that Bea and I made together. Terribly addicting!