A polvoron recipe you’ll love
Since the gods of commerce decided to make February the month of love, for this post, I decided to join the bandwagon and write a bit about my love affair with food. I don’t know if you’ve noticed it too, but the vast majority of the health and fitness enthusiasts I know of love food. Not just like, mind you, but head over heels love food. I have yet to come across an active lifestyle advocate who isn’t also into food. Look at TV hosts Marc Nelson and Drew Arellano, and even restaurant owner, triathlete, and senator Pia Cayetano. They care about fitness, but their enthusiasm for good eats is undeniable. It makes sense, though. For your body to function optimally, you need to nourish and give it what it needs (and sometimes, also what it wants).
Talking about giving my body what it wants, every now and then I succumb to my intense craving for polvoron. It’s a sweet concoction made of toasted flour, powdered milk, sugar, and butter. My love of polvoron is probably only matched by my love of pastillas (another milk-based concoction, but that’s another story). In fact, I’m glad I don’t live near any Goldilocks branch because I feel that I could probably polish off an entire pack of their classic polvoron. Sheesh! Anyway, last week we decided to create a healthy version of the polvoron at home. Googling for recipes led us to the site Pinoy Cooking Recipes. We then substituted the ingredients listed there with the following:
1 1/2 cups powdered Anchor Shape-Up milk
2 cups toasted oatmeal flour
1 cup coconut sugar and dark muscovado sugar
3/4 cup melted DariCreme light butter
The procedure is simple. First, toast the flour ’til it’s light brown in color and then let it cool. Second, melt the butter and then set aside. Combine the powdered milk, sugar (coconut sugar has a subtle taste whereas a little goes a long way when it comes to dark muscovado sugar, so ratio the two sugars according to taste), and toasted flour. Add the melted butter and mix until well combined. Finally, mold the mixture into individual polvorons. Most people wrap polvorons in colorful paper wrappers. Here’s our finished product:
I had a hell of a time molding the polvorons into individual shapes, which is why – in order to take a picture for this blog – I just settled for these two samples. Haha! The measurements above made a batch of about two dozen polvorons.
How do you think this version holds up to the original? What’s your guilty pleasure?
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Original recipe from Pinoy Cooking Recipes.