1 1/2 c. all-purpose flour
3/4 c. sugar
1 c. powdered milk
1 tsp. lemon extract
1/2 lb. butter, melted
Toast flour in frying pan until light brown, stirring constantly over moderate fire. Remove from heat and cool. Then add sugar, powdered milk, lemon extract and melted butter. Mix well and mold, using polvoron mold. Wrap in wax paper and serve.



1 pkg. active dry yeast or 1 cake fresh
1 tbsp. sugar
1/4 c. lukewarm water
1 c. lukewarm water
4 c. sifted all-purpose flour
2 dozen 2 inch sq. pieces waxed paper
1. Sprinkle yeast and sugar into 1/4 cup lukewarm water. Let stand 3 minutes, then stir to dissolve them completely. Let stand 5 minutes.
2. Sift flour in large bowl. Slowly pour in yeast mixture and lukewarm milk, stirring with a wooden spoon, then with the hands until mixture is thoroughly combined.
3. Knead the dough on a lightly floured surface for about 5 minutes. Place the dough in a large bowl, cover with a damp towel and let rise in a warm draft-free place for 1 1/2 to 2 hours or until the dough doubles in volume.
4. Punch the dough down with fist. Cover and let rise for another 30 minutes or until it has doubled in volume again. Meanwhile, prepare filling, see recipe below.
5. Turn the dough on a slightly floured board again and knead until smooth and satiny in texture (about 5 minute). Roll dough to form a long cylinder about 2 inches in diameter. Slice into 1 inch rounds. Flatten each to a 4 to 5 inch diameter round.
6. Place 1 heaping tablespoon of filling and cubes of salted egg in center. Gather edges of dough to form a pouch. Press edges together and give it a twist to seal in filling. Place each bun of 2 inch square of waxed paper sealed edges down. Cover with a dry kitchen towel and let rise in a warm place for 30 minutes.
7. Put enough boiling water in lower part of steamer to come to within an inch of steamer rack. Arrange buns 1 inch apart on rack or use steamer substitute. Cover steamer, bring water to a rolling boil and steam for 10 minutes. Serve hot with soy sauce or oyster sauce.
FILLING:
1 lb. lean pork, diced
2 tbsp. soy sauce
1/2 tsp. salt
2 tsp. sugar
2 tbsp. cornstarch
3 tbsp. cooking oil
1 c. broth
1 tsp. sesame oil (optional)
2 shelled salted eggs, cut into big cubes (optional)
1. Combine pork, cornstarch, soy sauce, salt and sugar.
2. Saute pork in hot oil until light brown. Add sesame oil and broth. Simmer for 15 minutes or until pork is tender and sauce thickened. Set aside until dough is ready to be filled.
Preparation time: 1 hour plus rising time.
Cooking time: 1 hour.
Makes 2 dozen buns.

Ingredients
* 1 1/2 cups fresh milk
* 3 Tbsps. sugar
* 1 tsp. butter
* 5 Tbsps. full-cream powdered milk
* 1/2 cup sugar for rolling pastillas
METHOD
1. Boil milk and sugar into a paste.

2. Add butter and powdered milk. Mix thoroughly. Let the paste rest until firm enough to handle. Divide into 20 pieces and roll into small cylinders. Roll in sugar. Wrap in colorful papel de japon (Japanese paper).
VARIATIONS

Pastillas de Nangka:
Add to basic recipe ½ cup fresh, finely chopped nangka.
Mocca Pastillas:
Dissolve 1 tbsp. Instant coffee and 2 tbsp. Unsweetened cocoa, in ¼ cup boiling water. To the basic recipe, increase powdered milk by ¼ cup.
Pinipig Pastillas:
Using the basic recipe, roll the pastilles balls on toasted pinipig (coat well), pressing a little to the ball. Then, roll on sugar.