Yet another polvoron recipe. I already tried the original classic, ube, tabliya and now it’s time to try the peanut polvoron. Powdered ube (purple yam) was used in replacement of wheat flour and tabliya in replacement of margarine.
Student researchers from Father Urios High School, Byugan, Agusan Del Sur developed a polvoron out of ampalaya seeds. The seeds were used in replacement of flour.
According to hort.purdue.edu peanut contains 25 to 32% protein and 42 to 52% oil. No wonder why a pure and unsweetened peanut butter can be made out of it. Then the produced butter can be an ingredient to make peanut polvoron. Peanut as flavor and peanut oil as binder in replacement of margarine.
This only calls for three ingredients. The peanut, powdered skim milk and brown sugar.
1) Get good quality peanuts. Pan roast as stated here. Then grind to a peanut butter consistency.
2) Measure five parts brown sugar and three parts powdered skim milk. Mix well then add plain peanut butter gradually until it can be molded successfully with a polvoron molder.
3) Wrap or served immediately.
Roasting peanuts in oven or microwave oven is easier and yields the same less oil result. I have never tried it though so please discover your own cooking parameters.
Skim milk can be bought from bakery supplies store. It is slightly sour and has a bit disagreeable odor. Get a commercially prepared milk from a grocery shelf for the sake of delicate tongue and nose.
Buying a commercially prepared peanut butter brands prevents the trouble of roasting and grinding. On the other hand, homemade contains no chemical preservatives.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.