- 2 cups all purpose flour
- 1 ½ cup instant non fat dry milk
- 1 cup sugar
- 1 cup butter, softened (plus more as necessary)
- ¼ cup ground chocolate cookies (such as Oreos)
- ¼ cup Milo or malted chocolate milk of choice
- ¼ cup crushed toasted pinipig (toasted rice flakes)
- In a big skillet or wok over medium heat, toast flour with constant stirring for about 15 minutes or until light brown. Remove from heat and transfer flour to a big bowl. Allow to completely cool before proceeding.
- Add the powdered milk and sugar to the toasted flour and whisk until well combined. Add the softened butter and mix well using a pastry blender.
- Divide mixture into 3 equal portions. Add ground chocolate cookies in one portion, Milo in the other, and pinipig in the last portion. Mix well.
- Prepare pieces of parchment to wrap the polvoron.
- Scoop mixture into the mold and compact it using a spatula or spoon (or press the mold against the mixture and pack with a spoon or spatula). Be sure that the mold is filled to the rim without gaps so it won't fall apart once gently released into prepared paper. Carefully wrap the polvoron and twist both ends of the paper to seal. (If you find that the polvoron mixture is too crumbly to form, add more butter a tablespoons at a time until you get your desired texture.)
Source: The Tummy Train
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