- 4 cups cake flour
- 2 cups powdered milk
- 2 cups sugar
- 1 cup toasted pinipig, ground
- 1 cup butter or margarine, melted
- Toast flour in moderate heat until light brown, stirring constantly.
- In a bowl, mix together toasted flour, milk, sugar, pinipig and melted butter.
- Mix thoroughly, use a round or oval polvoron molder to get the desired shape.
- Wrap in Japanese paper or cellophane.