Polvoron is a semi-sweet concoction made of toasted flour, powdered milk, sugar, and butter. This is considered as a dessert or snack in the Philippines wherein roasted rice puffs referred to locally as “pinipig” is added.There are several polvoron recipes available today. There are the cookies and cream polvoron, peanut polvoron, chocolate polvoron, and many more. The polvoron recipe that we have here is the classic and simplest.

I tend to associate this snack with town fiestas. When I was still a child, I always join contests during our town’s fiesta and one of them is some sort of a whistling contest wherein you are asked to consume a piece of polvoron or puto seco before whistling; the first one who can make a sound wins.

I haven’t made polvoron in years since I don’t have any available mold. Good thing one of my friends was able to get me one when she went for a vacation in the Philippines. By the way, I made more or less 60 pieces of polvoron out of the ingredients that we have.

Polvoron or Polvorones

Polvoron Recipe


  • 4 cups all purpose flour
  • 2 cups powdered milk
  • 3/4 cup pinipig, crushed
  • 1 1/8 cup butter, softened
  • 1 1/2 cup granulated sugar

Watch the cooking video:

Cooking Procedure

  1. Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
  2. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl.
  3. Add the powdered milk then stir using a balloon whisk.
  4. Put-in the granulated sugar then stir again.
  5. Add-in the crushed pinipig then stir until very ingredient is well distributed.
  6. Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
  7. Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
  8. Serve. Share and enjoy!

Number of servings (yield): 8


  1. Yes, you can use the unsalted variety of that brand.

  2. Did u use salted or unsalted butter for this recipe?

  3. Hi. What’s the conversion of butter to grams? I’m in Australia and I know the u.s uses different size cups to ours. Thanks!

  4. This website is really helpful for feeling-chef like me. :) Thanks!

  5. rodelyn says:

    tino-toast po ba yung skimmed milk??tnx po..

  6. rosemarie biongcog says:

    i love it..thanks kuya

  7. hello po! I am a grade five pupil I would like to know what kind of milk should I buy and how do you melt the butter sorry it’s my first time… It’s our project ♥

  8. what if I will add the bitter melon seeds(ampalaya)??? is it okay?? can you give me a procedure to do that?? thanks a lot and have a good day,,, GOD BLESS!! :-)

  9. hi, if i will be using margarine, should it be melted or room temp is ok. thanks 😀

  10. Hi, can I ask what kind of powdered milk did you use to make the polvoron? I’m here in Canada and they only have skimmed milk here, is there other alternative? Let me know please. Thanks!

  11. elliella says:

    Hi there,
    You can buy your mold on ebay. I found mine there. Also, I too am curious if it makes a difference regarding salted and unsalted butter….please advise!
    thanks :)

  12. Kuya pwde po ba buttermilk powder ang gmitin for this recipe? thanks and Godbless..

  13. hi po?pd po ba kahit wlang milk.

  14. i’ve tried it earlier, it’s so yummy..tnx kuya! ingat po palagi. God bless.

  15. I suggest you use butter to achieve the best taste possible.

  16. macris, try to refrigerate the mixture for a few minutes to harden the butter before molding. Hope this helps.

  17. haidee says:

    yup pwd ka gumamit ng nido, un din kasi ang ginamit ko nido full cream milk powder.

  18. rochelle says:

    hello po,,aside from pinipig pde rin b akong gumamit ng almond powder or nuts as an alternative? thnx po.

  19. try mo rice crispies, ok din…

  20. Pinipig are roasted rice puffs. You can make polvoron without this.

  21. Hi haidee, what kind of flavoring do you have in mind?

  22. Looks pretty neat even if you have no mold around. Good job Claire!

    • Thanks to you, I would have not tried this again. The last one I made was a disaster, LOL!
      NAg order na ako ng mold and I’m so excited na :-)
      Thanks again!

    • Haidee, Di ako mag try sa yema kasi baka kainin ko lahat, hahahha.

    • Kuya pwedo po ba ang buttermilk powder for this recipe? thanks.. & GODBLESS.. :)

  23. Hmmm, miss ko na ito :-(
    I better call my sista to send me some.

  24. yes yanzy, try melting the margarine before using.

    • sheryl says:

      anu po ung butter softened?at un po bang powdered milk ay skinned milk..?at ung po bang butter eh ung margarine taz tutunawin?pakisagot lang po plsssssss ty..

  25. conichiwa73 says:

    hello po.
    try ko to tomorrow….tnx for the recipe…

  26. conn cosio says:

    will try this one tomorrow!
    thanks kuya! ^ ^

  27. Anong brand ng powder milk ang ginamit mo? and2 rin ako sa usa..

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