Strawberries and Cream or Matcha Polvoron

This isn’t the first polvoron recipe on this blog. But it’s a week until Christmas and I needed to make more presents for our Girl Scout troop, plus I couldn’t turn down an opportunity to make holiday- colored polvoron. I had my youngest help me with these, and she was eager to help with the process as much as sampling them, because as soon as she processed the Pocky Sticks, the aroma was intoxicating!

The flavors I chose are more of a fusion of Japanese and Filipino, unlike my previous recipe. And though this blog is focused more on exploring our family’s heritage, that doesn’t mean we don’t explore other cultures as well. In fact, one of our most favorite grocery stores, Uwajimaya, is a Japanese store and my oldest daughter’s favorite food is sushi!

I will keep it short for this blog post, I’m sure you all are busy with holiday preparations. Holiday greetings from our family to yours!

Strawberries and Cream or Matcha Polvoron

Strawberries and Cream Polvoron

Yield: 30 one inch polvoron

Total Time: 1 hour

Ingredients:

1 cup flour

1/2 cup full cream milk

1/3 cup toasted sugar*

½ cup of butter, melted

¼ cup ground strawberry Pocky sticks

Pink food coloring, optional

Equipment: 1 small mooncake mold

Instructions:

In a skillet, toast flour until color turns a shade of cream. Set aside to cool.

In a bowl, combine all dry ingredients well.

Blend in butter and stir until completely incorporated.

Fill mooncake mold, press and freeze for 5-10 minutes.

Individually wrap with tissue paper, if desired.

*NOTE: feel free to swap toasted sugar with cane sugar. To make toasted sugar, pour cane sugar in a baking sheet and bake in the center rack of your oven for 5 hours at 300 degrees fahrenheit. Check every hour and sift if needed.

Green Matcha Polvoron