It is a filippino specialty - a cross between the shortbread and sugee cookie. And very very sweet. Not a surprise cos we know filippino has sweet tooth. But it is sooo great, my sensitive tooth withheld the ache so that I can savour the Polvoron in pleasure!
Apart from the sweetness, it is also high in Fat (41.5%) and Carbs (46.2%). I wanted my mum to try this but of not the one from goldlilocks cos the sugar level will kill her (no thanks to diabetes). Found the recipe now... just need to go out to get the sugar replacement.
Recipe from here
1 cup plain flour
1 1/2 cup full cream powder milk (like Nido)
1/2 cup sugar ( preferable very fine sugar)
1 cup melted butter or half marg. half butter
1/2 tsp. salt
1/4 cup roasted pinipig (an immature glutinous rice - read more about pinipig here )
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.
If you visit Philippines, you can easily get it from the mall. The local told me Goldilocks is the best brand. Since I had no time to go shopping, I buy these from the airport, presumably at a premium :-(