Heny Sison’s Malunggay Pinipig Pulvoron. (link posted below)
500 grams all-purpose flour
250 grams powdered milk
250 grams sugar
250 grams shortening
1/2 cup Magnolia Gold butter
2 cups pinipig, toasted
1 tablespoon malunggay powder
In a wok, toast the flour over low heat until light brown. Set aside.
Melt shortening and butter in a saucepan. Set aside.
Place powdered milk and sugar in a bowl. Add the toasted flour and malunggay powder. Stir to combine. Make a well in the center, then pour in the melted butter and shortening. Carefully mix in the dry ingredients making sure that they are evenly distributed. Cool.
Fold in the toasted pinipig.
Dip polvoron mold in granulated sugar. Mold the mixture and release on greaseproof paper. Let set for about an hour. Wrap in cellophane.
http://www.newsflash.org/2004/02/tl/tl013026.htm
hello puh.nabasa ku puh ang recipes ninyo malunggay polvoron with pinipig, sa 500grams na all purpose flour mga ilan puh pulboron ang pwede magawa?
By: rea bustos on July 19, 2009
at 5:48 pm
Where can I buy malunggay powder and how much?Thank you
By: Vicky V. Alcanzare on July 24, 2009
at 7:28 pm
vicky,
i can supply you if you want. Are you from Cebu? Tell me where you from and i will try to find out where you can buy it.
By: cristina on July 26, 2009
at 7:55 pm
how long can you store the pulvoron-the shelf life?
By: dhail on July 28, 2009
at 5:33 pm
dhail
I usually finish selling the polvoron in one week or less so I really didn’t know how long is the shelf life. But I know ssomeone who knows a korean who makes this and exports moringa polvoron to south korea. He says that their polovoron lasts for three months. That’s their claim.
cris
By: cristina on July 30, 2009
at 6:28 am