Homemade Filipino Desserts: Polvoron Recipe
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Homemade Polvoron Recipe
What is Polvoron?
Polvoron is a popular Filipino homemade delicacy made from basic ingredients namely: toasted all purpose flour, granulated sugar, powdered full-cream milk, melted butter or margarine, and vanilla.
Polvoron was originally made only for gift-giving and for local private consumption during family gatherings, festive celebrations and other special occasions. But due to the growing consumer demand, it is now exported, commercially mass-produced and is available all year round.
A number of variants from the basic polvorón recipe have been made by adding favorite local and imported ingredients. Popular variants include polvorón with nuts like cashew, peanut and almond, polvorón with toasted pinipig (beaten young green rice), polvoron with rice crispies, polvoron with toasted sesame seeds and with toasted shredded coconut. There's even strawberry-flavored, mocha-flavored, ube-flavored, mint-flavored polvoron.
Chocolate and chocolate covered polvorons is a product of the Filipinos love for chocolate. By tweaking and replacing basic ingredients with ingredients that are rich in nutrient value makes this dessert ideal for individuals who have a sweet tooth but have to watch weight and sugar intake. The ingenuity, creativity and love of the Filipinos for the dessert had what made this delicacy very versatile. Versatile in the sense that you can mix and match with your preferred ingredients and it doesn't need precise measurements to be able to make this popular Filipino delicacy.
Basic Polvoron Recipe:
Preparation time: 25 – 30 minutes
Yield: 2 dozen
2 cups toasted All Purpose Flour
1 1/3 cup powdered full cream
1 cup sugar
1 cup melted butter or margarine
1 teaspoon vanilla
- In a skillet over medium heat, toast all purpose flour until lightly brown in color. Let cool.
- In a microwave-safe bowl, melt butter or margarine.
- Place toasted flour in a mixing bowl and mix with the sugar and powdered milk.
- Mix the melted butter or margarine with the vanilla.
- Make mixture a well at the center of the mixed dry ingredients and pour in the butter/vanilla.
- Mix well until well blended.
- Mold using round or oval polvoron molder.
- Wrap with clear or colored plastic cellophane or Japanese paper.
Tips and Techniques:
For a melt in the mouth polvoron: replace granulated sugar with icing sugar.
To make chocolate polvoron: add 1/2 cup chocolate powder, powdered malt chocolate, or shredded chocolate to the dry ingredients before putting in the melted margarine and vanilla
For a longer shelf life without refrigeration, use margarine.To prolong shelf life, keep refrigerated.
To make a sugar-free and low fat, low sodium polvoron:
Replace granulated sugar with Isomalt with a 1:1 ratio (replace the amount of granulated sugar with equal amount of Isomalt) and use unsweetened chocolate. Replace powdered full-cream milk with powdered skim milk and replace salted butter with unsalted butter.
To make a chocolate polvoron:
Add 1/2 cup grated chocolate to the dry ingredients after putting in the cooled melted butter or margarine and vanilla mixture to keep the chocolate from melting. For a chocolate chunky polvoron add coarsely chopped chocolate.
To make Nutty polvoron: add 1/2 cup toasted and finely chopped nuts of your choice and mix it with the dry ingredients before putting in the melted margarine or butter and vanilla mixture.
To make Pinipig Polvoron: add ½ cup toasted and coarsely ground pinipig.
To coat the polvoron with chocolate, refrigerate the molded polvoron for at least 30 minutes for it to harden for easy handling (polvoron tends to crumble easily making it hard to handle when coating with chocolate).
How to properly mold the polvoron to keep it from crumbling:
Press polvoron mixture firmly on a ceramic or glass plate making sure the molder is filled to the rim without gaps before releasing the polvoron from the molder.
How to coat polvoron in chocolate:
Melt 250 grams semi-sweet chocolate or white chocolate with 1 tablespoon Cocoa Butter Substitute (CBS) over low fire in a double boiler. Remove from heat when melted and slightly cool the melted chocolate. Drop the refrigerated molded polvoron into the melted chocolate. Turn upside down to coat the entire polvoron. Using a dipping tool or a fork, carefully lift the chocolate coated polvoron and slightly tap the dipping tool or fork on the rim of the bowl to remove excess chocolate. Let rest on a tray lined with greaseproof paper and let the chocolate set. Drizzle with more melted chocolate if desired.
How to dip polvoron in chocolate:
Hold polvoron and dip half in chocolate or coat one side with melted chocolate.
Decorate with icing flowers or make a customized cake-like polvoron.
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