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)
1 cup corn flour
½ cup all purpose flour
1 cup sugar (white, brown, or muscovado)
1 cup powdered milk
6 tablespoons melted butter
- In a mixing bowl, combine the powdered milk and sugar.
- 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.
- Add the mixture of powdered milk and sugar.
- Stir well until every ingredient is well distributed and while the mixture is still hot.
- Pour in the melted butter or margarine and mix well.
- After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
- Scoop the mixture using a Polvoron molder.
- Wrap the scooped Polvoron using cellophane or Japanese paper.
- In a large bowl, mix the corn flour, powdered milk, and evaporated milk.
- In a pan, cook the mixture over low heat until it reaches a texture similar to a dough.
- Scoop the mixture and mold into cylinders.
- Roll each molded cylindrical mixture on sugar.
- Wrap the molded mixture in cellophane or wax paper.
1 cup corn grits
Sugar (white, brown, or muscovado)
- Soak the corn grits in water for 20 to 30 minutes.
- Soak the cocoa and sugar in water until melted.
- 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.
- Add cocoa and sugar according to taste.
- Serve with evaporated milk.
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