Monday, February 25, 2013

Home made POLBORON

I've been itching to make some polboron (like short cake maybe)  for years and last week I finally cooked some. What happen was my aunt went back to the Philippines last month and I asked her to buy me some polboron mold :-). So last week she came back from the Philippines and guess what... I got my polboron mold. Thanks a lot to her!

Anyway, I search some recipes of how to make polboron. I found few websites that I like but this one site is easier and uses less sugar and butter. This is the website This taste really good! But when it cooled it gets harder like a candy. My youngest daughter can't bite it unless I smash it before I give it to her...but it was good.
 So, I tweak the ingredients a little bit. I'd like it a little soft and easy to melt in my mouth plus I like it less sugary. In this picture the lighter color is the best and the darker one is taste burnt. So, when you toast the flour make sure it doesn't stays in the pan longer. But it was still good though.
Here is the ingredients:
1 1/2 cup of Shifted flour
9 tbsp of butter ( 1/2 cup + 1 tbsp) milted
1/2 cup of sugar
3/4 of powdered milk ( NIDO without the word Kinder+) or Anchor milk
1/2 tsp of vanilla extract

- Toast the flour in the pan over a medium heat. Stir continuously until light brown roughly 5-7 minutes.

- In a separate pan, transfer the toasted flour, add sugar and powdered milk mix well 
- Then milt the butter and add the vanilla extract. Mix it to the dry ingredients until the butter is fully incorporated to the dry ingredients.
- Use the mold to form the mixture
- Refrigerate for 30 to 45 minutes then serve.

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