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 recipes for this Filipino treat that are available today. There are the cookies and cream, peanut, chocolate, 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 this 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.
Try this polvoron recipe. Let me know what you think.
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
Instructions
- 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.
- Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl.
- Add the powdered milk then stir using a balloon whisk.
- Put-in the granulated sugar then stir again.
- Add-in the crushed pinipig then stir until very ingredient is well distributed.
- 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.
- Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
- Serve. Share and enjoy!
Len says
March 7, 2010 at 11:49 pmAnong brand ng powder milk ang ginamit mo? and2 rin ako sa usa..
conn cosio says
March 8, 2010 at 1:24 amwill try this one tomorrow!
thanks kuya! ^ ^
conichiwa73 says
March 11, 2010 at 8:59 amhello po.
try ko to tomorrow….tnx for the recipe…
Panlasang Pinoy says
March 11, 2010 at 7:26 pmyes yanzy, try melting the margarine before using.
sheryl says
April 23, 2010 at 7:01 pmanu 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..
Claire says
March 12, 2010 at 8:48 pmHmmm, miss ko na ito 🙁
I better call my sista to send me some.
Panlasang Pinoy says
March 14, 2010 at 12:38 amLooks pretty neat even if you have no mold around. Good job Claire!
Claire says
March 17, 2010 at 7:05 amThanks 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!
Claire says
April 9, 2010 at 5:14 pmHaidee, Di ako mag try sa yema kasi baka kainin ko lahat, hahahha.
maria says
November 23, 2010 at 8:56 amKuya pwedo po ba ang buttermilk powder for this recipe? thanks.. & GODBLESS.. 🙂
Panlasang Pinoy says
March 30, 2010 at 6:43 pmHi haidee, what kind of flavoring do you have in mind?
haidee says
April 3, 2010 at 12:17 ambuko pandan. ok lng bah mag lagay ako nun?
Panlasang Pinoy says
March 30, 2010 at 6:47 pmPinipig are roasted rice puffs. You can make polvoron without this.
Lea says
March 30, 2010 at 9:32 pmtry mo rice crispies, ok din…
rochelle says
April 1, 2010 at 11:49 amhello po,,aside from pinipig pde rin b akong gumamit ng almond powder or nuts as an alternative? thnx po.
haidee says
April 5, 2010 at 3:39 pmyup pwd ka gumamit ng nido, un din kasi ang ginamit ko nido full cream milk powder.
Panlasang Pinoy says
April 13, 2010 at 6:05 pmmacris, try to refrigerate the mixture for a few minutes to harden the butter before molding. Hope this helps.
Panlasang Pinoy says
July 15, 2010 at 8:49 pmI suggest you use butter to achieve the best taste possible.
weng says
August 27, 2010 at 10:35 pmi’ve tried it earlier, it’s so yummy..tnx kuya! ingat po palagi. God bless.
marycharmie says
September 23, 2010 at 7:43 pmhi po?pd po ba kahit wlang milk.
maria says
November 23, 2010 at 9:02 amKuya pwde po ba buttermilk powder ang gmitin for this recipe? thanks and Godbless..
elliella says
December 2, 2010 at 1:45 pmHi 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 🙂
nice says
May 18, 2011 at 1:25 pmHi, 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!
dee says
September 20, 2011 at 10:48 pmhi, if i will be using margarine, should it be melted or room temp is ok. thanks 😀
liezl jane says
February 24, 2012 at 4:50 amwhat 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!! 🙂
gwyn dayniel says
March 1, 2012 at 7:48 pmhello 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 ♥
rosemarie biongcog says
March 8, 2012 at 11:26 pmi love it..thanks kuya
Che says
December 21, 2013 at 6:40 amThis website is really helpful for feeling-chef like me. 🙂 Thanks!
Marj says
December 22, 2013 at 7:45 pmHi. 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!
Ninay says
December 28, 2013 at 9:22 amDid u use salted or unsalted butter for this recipe?
Vanjo Merano says
December 28, 2013 at 3:22 pmIt should be unsalted.
Vanjo Merano says
April 20, 2014 at 7:45 amYes, you can use the unsalted variety of that brand.
ella says
March 6, 2016 at 10:01 pmany replacement for the Pinipig? as i could’nt find any pinipig here
Vanjo Merano says
March 8, 2016 at 9:47 amthere are no alternatives for pinipig, but you can omit it if not available.
Vanjo Merano says
March 8, 2016 at 9:47 amthere are no alternatives for pinipig, but you can omit it if not available.
Ester says
February 21, 2018 at 2:19 amThanks a lot for this recipe…
Ask ko lng po kung puwedeng gamitin ang buttered milk instead of powedered milk…mas mura kasi ?