Polvoron Recipe
Polvoron is a semi-sweet Filipino treat made from toasted flour, powdered milk, sugar, and butter. Its name comes from the Spanish word “polvo,” which means “powder,” highlighting its crumbly texture.
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The recipe for polvoron arrived in the Philippines during Spanish colonial times and has since become a popular local snack. While it retains its basic ingredients, Filipino versions often include unique additions like pinipig (roasted rice puffs) or nuts, which give it a distinctive flavor. Pinipig is also used in halo-halo, another popular Filipino dessert.
How To Make Polvoron
Toasting the Flour for Enhanced Flavor
Begin by heating a frying pan or wok over medium heat. Add 4 cups of all-purpose flour to the pan. Toast the flour, stirring continuously until it develops a light brown color and releases a pleasant aroma. This process enhances the flavor and gives the polvoron a slightly nutty taste. Be careful not to let it burn.
Cooling and Mixing with powdered milk
Once toasted, remove the pan from the heat and let the flour cool for about 20 minutes. After cooling, transfer the flour to a mixing bowl. Next, add 2 cups of powdered milk and stir with a balloon whisk until well combined. The powdered milk adds creaminess and helps bind the ingredients together.
Adding Sweetness and Crunch
After mixing the milk, incorporate 1½ cups of granulated sugar into the bowl. Stir well to ensure the sugar evenly distributes throughout the mixture. Then, add ¾ cup of crushed pinipig, which is roasted rice puffs. This ingredient adds a delightful crunch and traditional Filipino flavor to your polvoron.
Binding the Mixture with Butter
Next, pour in 1 ⅛ cups of softened butter and mix thoroughly. You can use a spoon or your clean hands to combine the ingredients at this stage, ensuring everything blends well. Allow the mixture to sit for at least 10 minutes. This resting time helps the butter cool slightly, improving the binding of the polvoron.
Molding and Wrapping the Polvoron
Finally, using a polvoron molder, scoop out the mixture and place it onto pre-cut Japanese paper or cellophane. Wrap each piece tightly to secure the shape. Your delicious polvoron is now ready to serve. Share and enjoy this delightful treat with family and friends!
Polvoron In The Philippines
Polvoron brings back memories of town fiestas. As a child, I enjoyed taking part in different contests at our town’s fiesta, including a whistling challenge where we had to eat a piece of a dessert candy called polvoron or puto seco (Filipino cookies made from glutinous rice and cornstarch) before we could whistle. The first person to make a sound won the game. Let’s make this classic treat at home!
I haven’t made polvoron in years because I didn’t have a mold. Fortunately, a friend brought one back for me from her vacation in the Philippines. With the ingredients we used, I was able to make around 60 pieces of polvoron!
There are many different versions of this dessert candy you can find these days, including cookies and cream, peanut, chocolate, and more. The recipe we’re using here is the classic and simplest version.
Polvoron Ingredients
Making desserts or snacks like this is different from cooking regular dishes because missing an ingredient can significantly affect the final texture and taste. So, be sure to include everything listed in the ingredients below.
- 4 cups all purpose flour – All-purpose flour serves as the main base for the polvoron, providing the structure and texture. It is toasted to enhance its flavor and give the polvoron a crumbly, slightly nutty taste.
- 2 cups powdered milk – Powdered milk adds creaminess and a rich, dairy flavor to the polvoron. It also helps in binding the ingredients together and contributes to the sweet, milky taste of the treat.
- 3/4 cup pinipig crushed – Pinipig, or roasted rice puffs, adds a crunchy texture and a slightly nutty flavor. It also gives the polvoron its distinctive, traditional Filipino twist.
- 1 1/8 cup butter softened – Butter adds richness and helps bind the ingredients together. The softened butter makes it easier to mix with the other ingredients, ensuring a smooth, consistent texture in the finished polvoron.
- 1 1/2 cup granulated sugar – Granulated sugar provides sweetness to the polvoron. It helps balance the flavors and contributes to the treat’s overall texture.
How To Wrap Polvoron
To wrap polvoron, start by placing a portion of the mixture onto a piece of wax paper or cellophane. Use small plastic molds that press and seal the polvoron, making the wrapping process simpler and giving it a neat appearance. Next, fold the edges of the paper or cellophane over the polvoron and twist the ends to seal it. For a more decorative touch, you can use colorful wrappers or ribbons. Wrapping it tightly helps keep the polvoron fresh and maintains its shape. Alternatively, you can
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
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.4 cups all purpose flour
- 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.2 cups powdered milk
- Put-in the granulated sugar then stir again.1 1/2 cup granulated sugar
- Add-in the crushed pinipig then stir until very ingredient is well distributed.3/4 cup pinipig
- 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.1 1/8 cup butter
- 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!
Notes
Adding Flavors to Polvoron: Creative Ingredient Ideas
To create different flavors of polvoron, you can experiment with various ingredients. Mixing these ingredients into the basic polvoron mixture before shaping and wrapping will allow you to create a variety of delicious flavors.- For a rich chocolate taste, try adding cocoa powder to the mixture.
- If you prefer a subtle coffee flavor, mix in some coffee grounds.
- Coconut flakes can give your polvoron a tropical twist and chewy texture.e.
- For a unique flavor, consider incorporating matcha powder, which provides a distinct green tea flavor and vibrant color.
- Crushed nuts, such as almonds, cashews, or walnuts, can add a delightful crunch and extra flavor.
- Finally, spices such as cinnamon or nutmeg can infuse warmth and depth into the treat.
Nutrition Information
Watch How to Make Polvoron
Jelly Cala says
I tried making polvoron for the first time using this recipe and it came out so good! My white boyfriend claimed that it was better than the ones we get whenever we come visit the Philippines! Thank you for sharing your recipes Kuya! I grew up in the Philippines and living in the US makes me miss a lot of the foods I grew up eating. Your recipes are very authentic that’s why your page is my go-to whenever I crave Filipino food especially the sweets and kakanin. Thanks for sharing your gift!
Btw, I used cashews instead of pinipig and I also added more butter so it’s not as crumbly.
Ester says
Thanks a lot for this recipe…
Ask ko lng po kung puwedeng gamitin ang buttered milk instead of powedered milk…mas mura kasi ?
ella says
any replacement for the Pinipig? as i could’nt find any pinipig here
Vanjo Merano says
there are no alternatives for pinipig, but you can omit it if not available.
Vanjo Merano says
there are no alternatives for pinipig, but you can omit it if not available.
Vanjo Merano says
Yes, you can use the unsalted variety of that brand.
Ninay says
Did u use salted or unsalted butter for this recipe?
Vanjo Merano says
It should be unsalted.
Marj says
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!
Che says
This website is really helpful for feeling-chef like me. 🙂 Thanks!
rosemarie biongcog says
i love it..thanks kuya
gwyn dayniel says
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 ♥