Special Polvoron Recipe

2 cups all purpose flour

1 cup  powdered whole milk

• 1/4 cup skimmed milk

1/4 cup rice flour

1 cup sugar

1/2 cup lard melted

For the Pinipig Flavor

1/2 cup pinipig

For the Cookies and Cream

• 8 Oreo cookies

1 tablespoon butter, melted melted

In a skillet over medium heat, add all purpose flour, rice flour Toast, stirring regularly, until lightly browned and aromatic. Remove from heat and allow to cool.

In a bowl, whisk together toasted flour, both powdered milk, and sugar until well-combined. Add lard and continue to stir until well-combined.

Transfer mixture into a flat baking dish and using a polvoron mold, shape into solid cookies. Make sure mold is as compact as possible.

Arrange in a single layer on a baking sheet and freeze until firm for about 1 hour.

 Wrap individually in cellophane or Japanese paper wrappers.

For the Pinipig Flavor

In a skillet over medium heat, add pinipig. Toast, stirring regularly, until lightly browned and begins to pop. Remove from pan and allow to cool.

In a food processor, process until coarsely ground.

Add to polvoron mixture and whisk together until well-combined.

For the Cookies and Cream Flavor

Scrape off cream filling from cookies.

In a food processor, process until coarsely ground.

Add to polvoron mixture plus additional 1 tablespoon butter and whisk together until well-combined