2 cups all purpose flour
1 cup sugar
1 cup powdered milk
1 can (234 g) DEL MONTE fresh cut crushed pineapple, well drained
1/4 cup butter
2 pcs white Japanese paper (or colored cellophane), cut into 5" x 4 1/2"
Toast flour in carajay over moderate heat for 30 min or until light brown. Cool. Combine with sugar and powdered milk in a mixing bowl.
Simmer pineapple and butter for 3 minutes. Blend with flour mixture.
Mold with polvoron molder. Wrap each piece w/ Japanese paper.
55 pieces
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