Polvoron Receipe?? any have.. also looking for Mold.

[WStreeter]

Looking for Polvoron receipe like Goldilocks style and where can I buy a
polvoron mold..
Thanks.

[Rona Yuthasastrakosol]

WStreeter wrote in message <19990912234851...@ng-cm1.aol.com>...

>Looking for Polvoron receipe like Goldilocks style and where can I buy a
>polvoron mold..
>Thanks.
>
>

I'm not sure where you can buy the molds, but try a Filipino grocery store
if you have one near you. You could probably use the molds used for making
chocolates if you really wanted to use a mold.

This recipe is from Philippine Recipes Made Easy by Violeta Noriega. I
don't know how it compares with the polvoron from Goldilocks. I would
suggest, though, that you use cane sugar if you can get it, since the sugar
used in the Philippines is usually from sugar cane, not from beets. Also do
*not* use skim milk powder in this recipe. If at all possible, try to find
one of the milk powders from the Philippines (I can't remember any names
off-hand but I think Nestle is one brand). The flavour will not be the same
(IMO) if you use one of the NA made ones.

Polvoron

1 1/2 cups flour
1 1/4 cups milk powder
1 teaspoon pure vanilla extract
1/2 cup plus 1 tbsp. granulated sugar
1 1/2 sticks of butter (3/4 cup?)
polvoron mold or small biscuit cutter

In a non-stick pan over low heat, toast flour until light brown. Remove
from heat and let cool in a bowl. Add powdered milk and sugar to the cooled
flour, blending well. Set aside.

Melt butter in a pan over medium low heat. Add vanilla extract and mix
well. Pour melted butter mixture into the bowl of dry mixture, blending
well with a wooden spoon until evenly moist. Press mixture into a polvoron
mold, using the back of a spoon to pack it tightly. Release into a flat
container. Refrigerate 20 minutes or so until firm. Wrap individually with
cellophane or tissue paper. Keep in a tightly covered tin container in the
refrigerator.

To use a biscuit cutter: Press mixture in a large square container to about
1/2-inch thick. Refrigerate for 2 hours and when firm, cut through to
bottom of pressed mixture with a biscuit cutter. Carefully transfer molded
polvorons into prepared wrappers. Repeat with left-over mixture.

Makes 35-40 polvorons.