Polvoron

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.

Update: I was desperately looking for polvoron molds online and was able to find some. Although it will be cheaper if you will buy it in the Philippines, sometimes we have to give-in when the need arises. This Polvoron Molder can be used in making small polvoron.

Polvoron or Polvorones

Polvoron Recipe

Ingredients

  • 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

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Comments

  1. mary ann tucay says:

    pede po bang gmitin ang dairy cream?ano po b ibang butter n pede gmitin s paggawa ng polvoron?tnx po.

  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..