1/2 cup Maya cake flour
1/2 cup Birch Tree Milk Powder
2/3 cup white sugar
1/2 cup unsalted butter, melted
1. Toast the flour in medium heat until light brown, stirring constantly. You will need lots of patience here because it feels like forever before the fine white powder that is the flour even starts to turn remotely brown. You will know when this starts to happen because you can smell it. And there will be a shift in taste also, an almost nutty, quite good even on its own. We like ours really toasted but not burned; the flavor is just better that way.
2. In a bowl, mix very well together the flour, milk, sugar and melted butter.
3. Shape into rounds or ovals using a polvoron molder.
The third step is the most fun for kids, the first is the one they dread the most because it really does take a long, slow time. But it has to be that way, lest you burn the flour. Once molded let it sit for a while for each one to settle and come together, otherwise it will still be too crumbly to handle. We wrapped ours in bright pink and yellow Japanese paper but that tore easily under our inexperienced fingers when we tried to twist it on both ends so pretty soon we shifted to using cellophane. But I think I will still persist in using Japanese paper because not only is it obviously prettier, it is also more eco-friendly.