Just like pastillas, polvoron has become a favorite gift to give to overseas friends and family. There is such a huge demand for polvoron that in a survey conducted by the Business section of the Philippine Daily Inquirer last 2007, Goldilock’s Bakeshop named polvoron as their top-selling item—it sold more than their cakes!
Materials needed:
Mixing bowl
Measuring cups and spoons
Wooden spoon
Saucepan
4 cups all-purpose flour
2 cups powdered milk
1 1/2 cup melted butter
2 cups sugar
Japanese paper or cellophane
Polvoron molder, P24
(All available in supermarkets)
Getting started:
1. On a pan, toast fl our in moderate heat for about 15 minutes, or until light brown, stirring constantly to avoid burning.
2. Remove the pan and transfer the mixture into a big bowl.
3. Add the powdered milk, and toss for another 3-4 minutes.
4. Add sugar and melted butter. Mix well.
5. Fill the polvoron mould with the mixture, press it hard by using a spoon, then release it. If it is still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron without it crumbling straight away.
6. Place the polvoron in an airtight container, then chill in the fridge until firm.
7. Carefully wrap the polvoron individually in japanese paper or cellophane.
8. Keep the polvoron refrigerated until you want to eat them. You can store them on the fridge for about a week, or you can freeze
them.
Making and selling puto and kutsinta are hit business opportunities because (1) they are ridiculously easy to make; (2) they require very little capital; (3) you can mark them up to as high as 300 percent but (4) they will still be affordable to the masses.
Materials needed:
Steamer
Mixing bowl
Strainer
Muffin pan
Measuring cups and spoons
Wooden spoon or wire whisk
2 cups rice flour
1/2 teaspoon salt
3 teaspoon baking powder
2 cups coconut milk
1 cup white sugar
1 teaspoon anise seeds (optional)
1 cup grated coconut (or coconut flakes)
1. Sift the rice fl our, salt, baking powder and white sugar together.
2. In a bowl, add the coconut milk to the sifted ingredients and blend until the mixture is smooth.
3. Add anise seeds or whatever flavoring you wish (i.e. vanilla, pandan, etc.) Mix and blend thoroughly.
4. Carefully pour the mixture into the muffi n pans (greased with butter beforehand), making sure you leave 1/3 space at the top. This is to give the puto space to expand upon cooking.
5. Steam for about 30 minutes.
6. Check for doneness by inserting a toothpick into the center of each puto—the toothpick must come out clean.
7. Top with grated coconuts.
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