POLVORIÑAS

WHAT YOU WILL NEED:
2 cups all-purpose flour
1 cup sugar
1 cup powdered milk
1 can (234 g) DEL MONTE Fresh Cut Crushed Pineapple, well-drained
1/3 cup margarine or butter
2 pc white Japanese paper (or colored cellophane), cut into 5” x 4-1/2” pieces or depending on the size of the polvoron

HERE'S HOW:

1. TOAST flour in carajay over moderate heat until golden brown (20-30 minutes). Cool. Sift into a mixing bowl then combine with sugar and powdered milk.
2. SIMMER DEL MONTE Fresh Cut Crushed Pineapple and margarine for 3 minutes or until slightly dry. Cool. Blend with flour mixture. Form using polvoron molder then chill. Wrap each piece in Japanese paper or cellophane. Put in a covered container. Chill until ready to serve.

Makes 55 pieces

Rich in Vitamin B1- prevents beriberi.