I can't remember how many of these Polvoron I stole during the Gotham Grove collaboration dinner with Poi Dog and Pelago in Philadelphia. Who knew vinegar would be so great in a dessert? Serve these on its own or with ice cream or sorbet like we did during our dinneer. Thank you Kiki for sharing the recipe!
MAKES 40 mini polvoron pieces
- 2 cups all purpose flour
- A binch of salt
- 2 cups Nestle Nido powdered milk
- 1 cup granulated sugar
- 1 cup melted unsalted butter
- 1.5 cups crushed roasted macadamia nuts
- 1/3 cup Okolehao (or moonshine or light rum)
- A little more than a 1/2 cup of Hanega Winter Melon Vinegar
- 40ish paper mini muffin cups
- A mini muffin tin
- A wooden pestle that fits inside the muffin compartments or a full water bottle with cap on
- In a large, very clean, preferably heavy non-stick or cast-iron skillet, toast the flour on medium heat, stirring with a wooden spoon constantly. Toast until light brown, about 20 minutes. Stir to avoid burning the flour and lower the heat if you feel that may happen.
- Transfer toasted flour to a large mixing bowl. Let the toasted flour cool and then add a pinch of salt and the granulated sugar.
- Add the powdered milk and mix thoroughly, sifting if there are any large lumps. Tiny lumps are fine.
- Add the crushed macadamia nuts.
- Combine the melted butter, okolehao (or moonshine or light rum), vinegar and whisk.
- Pour the butter, alcohol and vinegar mixture into the dry ingredients and mix. This is easiest to do with your hands.
- Spoon a teaspoon of the polvoron mixture into a muffin tin lined with paper muffin cups.
- Tamp down the polvoron mixture with the pestle or the upside down water bottle.
- Add more polvoron mixture to the muffin cups if it fits. Top of polvoron should be level with the edge of the muffin cup.
- Refrigerate for about an hour to let it set, then serve.
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