They are buttery, fragile and literally melt-in-your-mouth powdered candies.
They are usually wrapped in papel de hapon, (Japanese paper) a kind of paper that are also used in making kites and dressing up Christmas lanterns or parol. Since I don't have access to that kind of paper, I used the tissue paper that are used for gift bags.
They work so well and the colors are wonderful. I love them!!
Cut the wrapping papers to 5" x 6 1/2" squares.
3 cups all purpose flour
2 cups powdered skim milk
2 cups white sugar
1 cup (2 sticks) butter, softened but not melted
My mother used to make these with Star margarine back home instead of butter. I wonder if they still have Star margarine over there?
To the toasted flour add in the sugar and the powdered milk. Mix them all together, then strain using a fine sieve to get rid of lumps. To the strained mixture, add in the softened butter and mix thoroughly using your 2 hands. If you want to add pinipig (rice crispies) or ground peanuts, this is the best time to mix them in.
is retractable so it is a breeze to unmold them.
The moulds come in different sizes and shapes like oval or heart shapes, etc.
Fill the polvoron mould with the mixture and press it down onto a flat and very smooth surface like a plate, moving it in a circular motion as you press down, and make sure that the molded polvoron is compressed so they will not crumble easily.
Refrigerate shaped polvoron for at least 2 hours before wrapping them.
unless you keep putting some in your mouth as you wrap them, like I do...
I think everybody does that because it is
very temptingly and irresistibly sweet!!!
flavored with candy bars. Click here