"Polvoron - Roasted Flour Molded Cakes....so start sifting the flour to see what it makes......"

Try out the ff. liqueurs for the added flavour.

E. g.:

Coffee - Kahlua (R) flavour

Blackcurrant (Cassis) flavour

Caramel - Baileys Irish Cream (R) flavour

Almond flavour

Licorice flavour

Lime flavour

Mint flavour

Method:

1. Take 2 c. all-purpose flour (sifted) and use a medium sized iron wok and roast by constant turning the wheat flour until semi-brown.

2. Add 2 c. unsalted butter (melted) to help bind the solids.

3. Add 1 c. of white sugar.

4. Add 1 c. of powdered milk.

5. Remove wok to room temperature by waiting 10-15 mins.

6. Add the remaining liqueur using 1/4 c. (to avoid wetting the mixture).

Take an aluminium oval mold press from a local Filipino store and press several dozen polvoron cakes and wrap in coloured cellophane or wax paper and twist on ends to seal.

Make about 3 batches at a time not to be too laborious with the cooking method to make 3-5 candy flavours for gifting during Easter, Independence Day, Halloween and Christmas for goodies around the tree.

It is no doubt a "cool" snack so serve it with a glass of after dinner apperitif for dessert. Don't "spill the beans" while nibbling by keeping the wrapper under it. No doubt you will come to agree that it is a uniquely dry and creamy concoction.

Another suggestion is to make for e. g. lime and mint jello and cut them to cubed size and serve it with polvoron served with chocolate syrup. (It is suggestable in this serving with choco fountain-style syrup topping to use a greater hygroscopicity with the addition of powdered milk with the added liquid liquid so that it handles properly with a fork.

The snack is sold in Goldilocks Bakeries (R) on W. Broadway St., Vancouver, B. C. Canada and also try Max's Restaurants around the Joyce-Collingwood SkyTrain station in Burnaby, B. C. Canada.