From the recipe collection
Morado Banana Polvoron
Buttery Filipino polvoron flavoured with concentrated morado banana for a red-banana aroma without wetting the crumbly confection.
- Prep time
- 30 min
- Cook time
- 12 min
- Yield
- Makes 22–26 pieces
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Ingredients
Tick ingredients as you prepare.
Method
- Toast the all-purpose flour over medium-low heat until it smells nutty but remains pale; cool completely.
- Sift in powdered milk, sugar, salt, freeze-dried morado banana powder, and optional cinnamon or calamansi zest, breaking every fruit lump.
- Stir in melted butter gradually until the mixture resembles damp sand and compacts without smearing oil.
- Rest 5 minutes, then smell and taste a pinch; add extra banana powder rather than wet banana purée if flavour is weak.
- Pack firmly into the mould, levelling the base before releasing each piece.
- Chill the formed pieces 15 minutes if the room is hot and they feel fragile.
- Wrap individually once firm and dry to the touch.
- Store airtight away from humidity; refrigerate during very hot weather.
