Features

Recipes from UPLB: Korn Polvoron, Korn Pastillas, and Korn Champorado

  • Written by  Jemo Azores
  • Published in Features

Recipes developed by Dr. Wilma A. Hurtada (College of Human Ecology) and Dr. Felicito M. Rodriguez (College of Human Ecology) in coordination with Dr. Artemio M. Salazar (Institute of Plant Breeding, College of Agriculture)

KORN POLVORON

Ingredients:
1 cup corn flour
½ cup all purpose flour
1 cup sugar (white, brown, or muscovado)
1 cup powdered milk
6 tablespoons melted butter

Cooking Procedure

  1. In a mixing bowl, combine the powdered milk and sugar.
  2. In a heated frying pan, combine and toast the corn flour and all purpose flour until the colors turn light brown. Make sure to stir while toasting to prevent the flour from being burnt. Turn off the heat afterwards.
  3. Add the mixture of powdered milk and sugar.
  4. Stir well until every ingredient is well distributed and while the mixture is still hot.
  5. Pour in the melted butter or margarine and mix well.
  6. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
  7. Scoop the mixture using a Polvoron molder.
  8. Wrap the scooped Polvoron using cellophane or Japanese paper.
  9. KORN PASTILLAS

    Ingredients:
    1 cup corn flour
    2 ½ cups powdered milk
    2 ½ cups sugar white, brown or muscovado
    1 large can evaporated milk
    ¼ teaspoon vanilla essence
    2 tablespoons butter
    1 cup water

    Cooking Procedure:

    1. In a large bowl, mix the corn flour, powdered milk, and evaporated milk.
    2. In a pan, cook the mixture over low heat until it reaches a texture similar to a dough.
    3. Scoop the mixture and mold into cylinders.
    4. Roll each molded cylindrical mixture on sugar.
    5. Wrap the molded mixture in cellophane or wax paper.

      KORN CHAMPORADO

      Ingredients:
      1 cup corn grits
      Cocoa
      Sugar (white, brown, or muscovado)
      Evaporated milk

      Cooking Procedure

      1. Soak the corn grits in water for 20 to 30 minutes.
      2. Soak the cocoa and sugar in water until melted.
      3. Cook the soaked corn grits according to preferred consistency. Modify the consistency by adjusting the water to be added. Make sure that the corn grits are already soft before adding the melted cocoa and sugar.
      4. Add cocoa and sugar according to taste.
      5. Serve with evaporated milk.