AuthorBiteSizedTry this level-up polvoron!
In a medium heat pan, toast the all-purpose flour for about 15-20 minutes. Stir constantly to avoid burning. The flour is ready when it turns tan in color. Transfer to a big mixing bowl and set aside.
In another small bowl combine the coffee powder and hot melted butter. Mix well.
Add the powdered milk, coffee-butter mixture, rice crispies, sugar, and salt to the toasted flour. Mix well.
Shape the polvoron using a metal presser mold. Press the flour mixture well by patting it with a spoon. Gently release the molded flour on a prepared tray line with parchment paper. If the flour mixture won’t hold its shape after pressing, add more butter. When all the flour has been molded chill them in the refrigerator until firm, at least 30 minutes.
When the polvoron has firmed up individually wrap each piece with Japanese paper or cellophane.
Ingredients
Directions
In a medium heat pan, toast the all-purpose flour for about 15-20 minutes. Stir constantly to avoid burning. The flour is ready when it turns tan in color. Transfer to a big mixing bowl and set aside.
In another small bowl combine the coffee powder and hot melted butter. Mix well.
Add the powdered milk, coffee-butter mixture, rice crispies, sugar, and salt to the toasted flour. Mix well.
Shape the polvoron using a metal presser mold. Press the flour mixture well by patting it with a spoon. Gently release the molded flour on a prepared tray line with parchment paper. If the flour mixture won’t hold its shape after pressing, add more butter. When all the flour has been molded chill them in the refrigerator until firm, at least 30 minutes.
When the polvoron has firmed up individually wrap each piece with Japanese paper or cellophane.
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