@chefblackbeard
Polvoron is a no-bake shortbread-style cookie that is popular in the Philippines. This sweet treat doesn’t get as much recognition here in the states as ube, halo halo, and turon, but we promise it deserves just as much love! It doesn’t hurt that we added fruity pebbles to the mix to give it a modern twist. Ingredients 2 cups cake flour 1 cup milk powder ¾ cup sugar 12 tablespoons (¾ cup) unsalted butter, melted 1 cup Fruity Pebbles Preparation 1. Line a baking sheet or plate with parchment paper. 2. Add the flour to a medium pan and toast, stirring constantly, over low heat until the color changes to a light tan and the flour smells roasted, 15–25 minutes. 3. Transfer the toasted flour to a large bowl. Add the milk powder and sugar and mix well to combine. 4. Mix in the melted butter, then add the fruity pebbles and mix until incorporated, breaking up any large clumps of dough. 5. Scoop the dough into a polvoron mold, using the side or bottom of the bowl to make sure it is tightly packed, then release onto the prepared baking sheet. (If you do not have a polvoron mold, a tablespoon measure will also work well). Repeat until all of the dough has been shaped. 6. Place each polvoron in a paper cupcake liner, or wrap in colorful cellophane as is traditionally done in the Philippines. 7. Enjoy!
what’s up ketchup today we’re going to
make Filipino pulon with Fruity Pebbles
when I was a kid pulon was one of my
favorite souvenirs to receive when
someone would come back from the
Philippines it’s kind of like a
shortbread cookie made with toasted
flour milk powder sugar and butter my
favorite kind was spine big which is
made with toasted rice crisps today I
thought I should mix it up with another
childhood favorite Fruity Pebbles this
is a Pon
mold scoop the pulon into the mold use
the side of the bowl to make sure it’s
tightly packed press it on to a baking
sheet you can use a measuring spoon if
you don’t have a pulon
mold transfer it to a cupcake liner
because presentation matters