When I was younger in the era bereft of cheap flights and the Internet, it always baffled me that my mama would always make a mad scramble to hoard boxes upon boxes of polvoron as gifts for our balikbayan (i.e. Filipino expats / migrants visiting the Philippines) relatives. The polvoron, a beloved Filipino snack / dessert made from toasted flour, powdered milk, butter and sugar, formed into ovals and delicately wrapped in rainbow-colored papel de japon, was just one of those things that was worth their precious balikbayan baggage space. And they didn’t just want any ordinary polvoron, but they craved for the Goldilocks brand polvoron, piles of these sweet creamy, crunchy snack stuffed into those infamous yellow gingham boxes.
How OA (overacting) I thought. But why?!? Can’t they make their own polvoron?
My first visit to the US supermarkets gave me the answer: there was no powdered milk on the shelves. I didn’t see a single box of it, a stark contrast to the overflowing aisles of powdered milk in Metro Manila and in Dubai.
And in one of those days of jumping from thought to thought, I thought about the availability of powdered milk in the US. So I found that powdered milk is called INSTANT DRY MILK over here, which you can find in the baby section of the supermarkets.
So I guess one can now make polvoron here. No need to hoard ‘em Goldilocks polvoron when visiting home.
Have you tried making polvoron with instant dry milk?
Delirious about delicious,