Contributed by Miriam Loder


* 1 cup plain flour
* 1 1/2 cup full cream powder milk ( like Nido)
* 1/2 cup sugar ( preperable very fine sugar)
* 1 cup melted butter or half marg. half butter
* 1/2 tsp. salt
* 1/4 cup roasted pinipig


* Roast the flour in a wok (slow heat to avoid burning)
* Roast flour until it is slightly brown
* Take it off the heat
* Mix milk, sugar, pinipig, salt and melted butter with the flour
* Bind them together
* Try your molder
* Mold one and if it is still too loose, add more butter to it. make sure that you could pick up the polvoron without it crumbling straight away
* Wrap them with papel de hapon. I don’t know what you call it in USA, but here in U.K., we call it tissue paper from any stationary shop.


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