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How To Make Polvoron Polvoron is powdered milk candy, made of flour, sugar butter and powdered milk. The flour is toasted, all the ingredients are mixed and shaped into round or oval-shaped molds. It is believe that making polvoron started during the American occupation to use up the huge amount of powdered milk brought in by the Americans. Polvoron over the years has become one of the most loved sweet Filipino delicacy. Today, in the Philippines, there are many home based small business that are making polvoron and selling then in the market, you will even find it in the supermarket shelves and the traditional version have come a long way, now you will find polvoron and choco flavour, polvoron and pinipig, polovorn and nuts and the latest one is white and dark chocolate covered polvoron, they dipped the polvoron in chocolate, I haven't tried it but there must be a special technique or equipment they use because the polovorn will break before you can dipp it on the chocolate. Polvoron is now becoming a favourite "pasalubong" gifts to overseas friends and family. It is easy to make, even the kids could help, my daughter enjoys moulding the polvoron and then straight to her mouth. Easy steps in making polvoron In the years that I have been making polvoron, I experimented adding flavours, like pinipig, nuts and chocolate, but I still like the traditional and original. Here is my recipe. Ingredients: y 4 cups of all purpose flour y 2 cups powdered milk y 1 1/2 cup melted butter y 2 cups sugar Polvoron Moulders
The moulder compresses the flour mixture into delicate shape. You will also need the following: y Japanese paper or cellophane y Polvoron Moulder - if you live overseas, polvoron moulder may be available in some Pinoy Stores in your area. When I went back to the Philippines I bought these polvoron moulder at SM. There are round and oval moulders and they can be available in regular size or extra large.
Toast flour in a moderate heat.
Stir constantly to avoid burning
-Remove the pan and transfer the mixture on a big bowl. -Add the powdered milk, toss for another 3-4 minutes. -Add sugar and melted butter. Mix well.
What to Do:
1. On a pan, toast flour in a moderate heat for about 15 minutes, or until light brown, stir constantly to avoid burning. 2. Remove the pan and transfer the mixture on a big bowl. 3. Add the powdered milk, toss for another 3-4 minutes. 4. Add sugar and melted butter. Mix well. 5. Fill the mould with the mixture, press it hard by using a spoon, then release it, if it is still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron without it crumbling straight away. 6. Place the polvoron in a airtight container, chill in the fridge until firm. 7. Carefully wrap the polvoron individually in japanese paper or cellophane. Keep refrigerated until you want to eat them. You can store them on the fridge for about a week, or you can freeze them. Home made Polvoron are wonderful food gift idea, by using colourful cellophane or Japanese papers, they give the polvoron a festive look, They make great gifts during the holiday seasons and if you put them in a box or in a small basket and tie a ribbon in the traditional holiday colours of red and green. How to Make Yema Candy Yema is a Filipino candy, traditionally anyway but it's meaning has evolved. New school of thoughts have refined the basic sugar and condensed milk candy to whole new level. The modern Yema now includes peanut butter and powdered milk. This is the step - up version of the classic Yema. This is softer than the old Yema and is more delicious. Other variations exist. Ingredients y 1 can condensed milk y 1 pack of powdered milk (small size about 230 - 290 grams) y Sugar (the same amount as the powdered milk) y 1 jar of smooth peanut butter Steps Mix the condensed milk, sugar and peanut butter in a blender first before adding to a sauce pan and boil for a few minutes just to dissolve the sugar particles. 2 Boil for a few minutes until sticky consistency and just before you turn the stove off, add the powdered milk and mix thoroughly. Don't worry cause it is really supposed to feel powdery when you eat it. Cool it down before wrapping it in plastic. For presentation purposes you can roll it in powdered sugar. Don't worry cause the Yema is really meant to be sweet because the sugar acts as a food preservative. y Don't worry cause this is a rebellion of the older version of the hard Yema so it will really be soft. Edit Warnings y Don't add too much sugar as this will make your modern Yema taste like the traditional hard Yema candy. y Remember that powdered milk is just added to regulate the water content and to make the Yema softer so adding too much powdered milk will cause your yema to spoil quickly. y If powdered milk is added the expiration date is 3 months keep in a chiller. y One week - 2 weeks in room temperature depending on the quantity of sugar content. How to Make Pastillas: The Simplest Way The Simplest Pastillas. Pastillas are ever since favorite of many as desert or sweets. It is because it taste so good and so creamy that anyone can really love it. There are ways to make or prepare pastillas but this one is the simplest! Bet you would say that even your children or grandchildren can do it just knowing these details. You will only need 4 (Four) things. 1. Skimmed Milk 2. Conmdensed Milk (any brand may do)
3. Spatula or mixing rod 4. and a Basin Steps 1. Pour the skimmed milk in the basin. 2. Pour the condensed milk into the skimmed milk while mixing them together to let them be mixed as one note: the amount of condensed milk depends on the amount of skimmed milk, they should be well mixed and the mixture should be just enough to mold the mixture into long shape or just make small circles to make it easier. And««. That¶s EAT!
The moulder compresses the flour mixture into delicate shape. You will also need the following: y Japanese paper or cellophane y Polvoron Moulder - if you live overseas, polvoron moulder may be available in some Pinoy Stores in your area. When I went back to the Philippines I bought these polvoron moulder at SM. There are round and oval moulders and they can be available in regular size or extra large.
Toast flour in a moderate heat.
Stir constantly to avoid burning
-Remove the pan and transfer the mixture on a big bowl. -Add the powdered milk, toss for another 3-4 minutes. -Add sugar and melted butter. Mix well.
What to Do:
1. On a pan, toast flour in a moderate heat for about 15 minutes, or until light brown, stir constantly to avoid burning. 2. Remove the pan and transfer the mixture on a big bowl. 3. Add the powdered milk, toss for another 3-4 minutes. 4. Add sugar and melted butter. Mix well. 5. Fill the mould with the mixture, press it hard by using a spoon, then release it, if it is still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron without it crumbling straight away. 6. Place the polvoron in a airtight container, chill in the fridge until firm. 7. Carefully wrap the polvoron individually in japanese paper or cellophane. Keep refrigerated until you want to eat them. You can store them on the fridge for about a week, or you can freeze them. Home made Polvoron are wonderful food gift idea, by using colourful cellophane or Japanese papers, they give the polvoron a festive look, They make great gifts during the holiday seasons and if you put them in a box or in a small basket and tie a ribbon in the traditional holiday colours of red and green. How to Make Yema Candy Yema is a Filipino candy, traditionally anyway but it's meaning has evolved. New school of thoughts have refined the basic sugar and condensed milk candy to whole new level. The modern Yema now includes peanut butter and powdered milk. This is the step - up version of the classic Yema. This is softer than the old Yema and is more delicious. Other variations exist. Ingredients y 1 can condensed milk y 1 pack of powdered milk (small size about 230 - 290 grams) y Sugar (the same amount as the powdered milk) y 1 jar of smooth peanut butter Steps Mix the condensed milk, sugar and peanut butter in a blender first before adding to a sauce pan and boil for a few minutes just to dissolve the sugar particles. 2 Boil for a few minutes until sticky consistency and just before you turn the stove off, add the powdered milk and mix thoroughly. Don't worry cause it is really supposed to feel powdery when you eat it. Cool it down before wrapping it in plastic. For presentation purposes you can roll it in powdered sugar. Don't worry cause the Yema is really meant to be sweet because the sugar acts as a food preservative. y Don't worry cause this is a rebellion of the older version of the hard Yema so it will really be soft. Edit Warnings y Don't add too much sugar as this will make your modern Yema taste like the traditional hard Yema candy. y Remember that powdered milk is just added to regulate the water content and to make the Yema softer so adding too much powdered milk will cause your yema to spoil quickly. y If powdered milk is added the expiration date is 3 months keep in a chiller. y One week - 2 weeks in room temperature depending on the quantity of sugar content. How to Make Pastillas: The Simplest Way The Simplest Pastillas. Pastillas are ever since favorite of many as desert or sweets. It is because it taste so good and so creamy that anyone can really love it. There are ways to make or prepare pastillas but this one is the simplest! Bet you would say that even your children or grandchildren can do it just knowing these details. You will only need 4 (Four) things. 1. Skimmed Milk 2. Conmdensed Milk (any brand may do)
3. Spatula or mixing rod 4. and a Basin Steps 1. Pour the skimmed milk in the basin. 2. Pour the condensed milk into the skimmed milk while mixing them together to let them be mixed as one note: the amount of condensed milk depends on the amount of skimmed milk, they should be well mixed and the mixture should be just enough to mold the mixture into long shape or just make small circles to make it easier. And««. That¶s EAT!
