Polvoron

Polvoron

2 cups all-purpose flour
1/2 cup powdered milk
1/2 cup white sugar (or to taste)
1/3 cup melted butter

Cooking Instructions:

1. Toast flour until lightly brown. Cool and sift.
2. Add powdered milk and sugar. Mix well.
3. Add melted butter and mix until well blended.
4. Mold in polvoron molder.
5. Wrap individually in colorful cellophane or japanese paper. 

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Bukayo

Bukayo

2 pieces of coconut meat, grated or cut into small strips
•    young coconut (buko) juice
•    1 set of pandan leaves
•    1 kilo of brown or white sugar
•    2 tablespoons of vanilla extract
•    ¼ teaspoon of all-purpose flour or cornstarch
•    1 tablespoon of cooking oil

Cooking Instructions:

1. Boil young coconut juice together with sugar and pandan leaves in a pot. Constantly stir until the sugar dissolves. Continue to cook over medium heat until the mixture thickens.
2. Carefully remove pandan leaves and add vanilla extract. Stir thoroughly.
3. Meanwhile, pour oil into a frying pan. Put the coconut meat (grated or strips) and stir fry until it turns light brown. Remove from the pan and drain cooking oil.
4. In a separate bowl, dissolve all-purpose flour or cornstarch in a tablespoon of water. Pour the solution to the cooked coconut meat.
5. Put everything into the sugar mixture. Blend well until it caramelizes.
6.  Carefully remove the cooked bukayo from the pot while it’s still hot and transfer into a bowl or plate. Cautiously form it into any shape (preferably into a ball) using plastic wraps or wax paper. Let it cool down for it to solidify attractively.

source : entrepreneur.com.ph 

Polvoron

Polvoron

• 4 cups all purpose flour
• 2 cups powdered milk
• 3/4 cup pinipig, crushed
• 1 1/8 cup butter, softened
• 1 1/2 cup granulated sugar

Cooking Instructions:

1. Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
2. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl.
3. Add the powdered milk then stir using a balloon whisk.
4. Put-in the granulated sugar then stir again.
5. Add-in the crushed pinipig then stir until very ingredient is well distributed.
6. Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
7. Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
8. Serve. Share and enjoy!

source :  panlasang Pinoy