Polvoron or Filipino polvoron is made by toasting all-purpose flour, then adding powdered milk and sugar.
Unsalted butter or margarine is then added as binder.
An oval, round or flower-shaped aluminum tin mold is used to form this sweet concoction, and it's wrapped in either Japanese paper or colored cellophane.
It is a variant of the Spanish shortbread of the same name, an almond cookie popular during Christmas season.
The ingredients are more or less the same for both, except that the Spanish kind are cooked further by baking after they have been formed.
Both have toasted flour, sugar and butter and both are formed using a cutter or mold to shape them, but the Filipino polvoron is wrapped and ready to serve after being molded.
Pulburon is often used in whistling contests during town fiestas. The contestants were made to eat a pulburon, then made to whistle - which is quite hard to do.
Give it a try it, you'd be amused yourself!
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IN THE PANTRY:
COOKING TIME : 10 minutes
PREPARATION TIME : 20 minutes
1 Toast the all-purpose flour on the stove top, stirring continuously, for about 8 - 10 minutes or until it is medium brown in color.
2 In a big bowl, mix the sugar and powdered milk, and add the toasted flour.
3 Add the softened butter and mix thoroughly.
4 Wrap using a cut Japanese paper or colored cellophane.
5 Serve and enjoy the sweet confection.
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