Pinipig Polovoron

PINIPIG POLVORON


Here is something native (for Filipinos) and easy to do on a lazy afternoon. Kids will not hesitate in helping. To make the wrapping process a breeze, chill the molded polvoron first before wrapping. I prefer to use cellophane for wrapping instead of Japanese paper because Japanese paper tends to absorb the butter and after quite sometime, making the wrapped polvoron looking sloppy.


INGREDIENTS:
¼ cup raw pinipig
1 cup sifted all-pupose flour
½ cup full cream powdered white sugar
½ cup soft butter
½ teaspoon pandan or vanilla extract


PROCEDURE:

1. Toast the raw pinipig in a non-stick frying pan until puffed. Set aside. Toast the flour in the same pan, stirring continuously with wooden spoon until light brown. Transfer the toasted flour to a large mixing bowl. Add the rest of the ingredients to the flour and mix well with a rubber scraper.
2. Form into ovals or round pieces using the polvoron molder. Refrigerate for at least 30 minutes before wrapping to firm up a bit.

This recipe is from the book entitled "DOROTHY'S COOKING SCHOOL COOKBOOK" by Dorothy MJ Ferreria.