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Polvoron, the fun exploding candy
Polvoron, also known as Filipino shortbread or exploding candy, makes for an exciting treat. When we were little, my sister and I would compete to see who could stuff the most into their mouth without choking on it. I almost got in trouble when I brought some to school, as the teacher watching us during lunch thought the powder was something else.
It's always fun to watch someone who's never eaten it before figure out how. If you're not careful, it explodes in your hand and gets all over the place. If you pop the whole thing into your mouth, it has the same effect as eating a huge spoonful of peanut butter. While it's easier to make if you have the mold for it, you can still get away with pressing it into balls in your hand.As it includes butter and sometimes powdered milk, it counts as dairy. I don't recommend making it pareve unless you really like the taste of shortening. Polvoron1/2 cup butter
3 cups flour
1/2 cup powdered milk
1 to 1 1/2 cups granulated sugar
Optional flavorings: 1/4 cup ube, 1/2 cup pinipig (ground toasted sweet rice), 1/2 cup ground nuts like peanuts or cashews (if using pinipig or nuts, decrease flour by 1/2 cup) Polvoron mold
Tissue paper or cellophane for wrapping, cut into 4 inch squares1. Toast the flour: Heat a large wok or pan over medium heat. Add flour and stir continually until the color changes to light brown and the flour becomes fragrant and toasty-smelling. This can take around 5-10 minutes or so.
3 cups flour
1/2 cup powdered milk
1 to 1 1/2 cups granulated sugar
Optional flavorings: 1/4 cup ube, 1/2 cup pinipig (ground toasted sweet rice), 1/2 cup ground nuts like peanuts or cashews (if using pinipig or nuts, decrease flour by 1/2 cup) Polvoron mold
Tissue paper or cellophane for wrapping, cut into 4 inch squares1. Toast the flour: Heat a large wok or pan over medium heat. Add flour and stir continually until the color changes to light brown and the flour becomes fragrant and toasty-smelling. This can take around 5-10 minutes or so.
2. Pour the toasted flour into a bowl. Let cool slightly for about a minute or two.
3. Using a pastry cutter or a large fork, mash the butter, powdered milk, sugar, and flavorings into the flour until well incorporated. It should be dry and quite crumbly, but hold together when packed.
4. Assemble the polvoron.
If you have a mold, pack the polvoron mixture into the mold.
If you don't have a mold, use two spoons (or your hands, but that is quite messy) to pack the polvoron into a small tablet shape.
Orient the tissue paper such that a corner is at the top. Place molded polvoron in the center of the tissue paper. Pick up the top and bottom corners of the tissue paper and fold them in half together. Continue folding until you get to the polvoron. You should have a flat-sided tube of tissue paper, with openings on the left and right side. Twist each side closed.
(At this point, it looks a little like the wrapped hard candies in the store.)
To eat, take small bites. If you pop the entire thing into your mouth at once, you'll learn why I recommend taking small bites. Keep a glass of milk handy!
