A delightful Filipino shortbread treat with various flavors including classic, pinipig, cashew or peanut, and cookies 'n cream.
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In a skillet over medium heat, add flour. Toast, stirring regularly, until lightly browned and aromatic. Remove from heat and allow to cool.
In a bowl, whisk together toasted flour, powdered milk, and sugar until well combined.
Add butter 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 30 minutes.
Wrap individually in cellophane or Japanese paper wrappers.
Scrape off cream filling from cookies.
In a food processor, process until coarsely ground.
Add to polvoron mixture plus additional butter and whisk together until well combined.
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 the polvoron mixture and whisk together until well combined.
In a skillet over medium heat, add cashews or peanuts. Toast, stirring regularly, until aromatic. Remove from pan and allow to cool.
In a food processor, process until coarsely ground.
Add to the polvoron mixture and whisk together until well combined.
Ensure the flour is toasted evenly to avoid a burnt taste.
Use a polvoron mold to achieve the traditional shape and compactness.
Freezing the polvoron before wrapping helps them hold their shape better.
How do I make Milky Cookies 'n Cream Polvoron from scratch?
To make Milky Cookies 'n Cream Polvoron, start by toasting 2 cups of flour in a skillet until lightly browned. In a bowl, combine the toasted flour with 1 cup of powdered full cream milk and 1 cup of sugar. Mix in 1 cup of melted butter until well combined. Shape the mixture into cookies using a polvoron mold and freeze for about 30 minutes. For the cookies 'n cream flavor, process 6 Oreo cookies and mix them into the polvoron mixture along with additional melted butter.
What are some dietary substitutions for Milky Cookies 'n Cream Polvoron?
If you're looking for dietary substitutions for Milky Cookies 'n Cream Polvoron, you can use gluten-free flour instead of regular flour for a gluten-free version. For a dairy-free option, substitute the powdered milk with a plant-based milk powder and use vegan butter. You can also replace the cashews or peanuts with sunflower seeds for a nut-free alternative.
How should I store Milky Cookies 'n Cream Polvoron?
To store Milky Cookies 'n Cream Polvoron, wrap each cookie individually in cellophane or Japanese paper wrappers to keep them fresh. Place them in an airtight container and store them in the refrigerator for up to two weeks. For longer storage, you can freeze them for up to three months. Just make sure to let them thaw at room temperature before serving.
What can I pair with Milky Cookies 'n Cream Polvoron for a dessert platter?
Milky Cookies 'n Cream Polvoron pairs wonderfully with a variety of desserts. Consider serving them alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent treat. You can also include fresh fruits like strawberries or bananas to balance the sweetness. For a Filipino twist, serve them with a side of leche flan or ube halaya.
Can I make Milky Cookies 'n Cream Polvoron ahead of time for a party?
Yes, you can definitely make Milky Cookies 'n Cream Polvoron ahead of time for a party! Prepare the cookies and freeze them as instructed. They can be made up to three months in advance. Just ensure they are well-wrapped to prevent freezer burn. When you're ready to serve, simply thaw them at room temperature for a delicious treat that will impress your guests.
A government employee, an aspiring food blogger and a certified food lover. Come and help me share some delicious dishes that are underrated yet must be celebrated.
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