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.