Polvoron Recipe

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

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.

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.

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.

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.

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.

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!

4.50 from 2 votes

Polvoron Recipe

Sweet and crumbly shortbread dessert made from powdered milk

Prep: 12 minutes minutes

Cook: 5 minutes minutes

Total: 17 minutes minutes

Print Recipe Rate Recipe

Pin

Email

8 people

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

Serving: 8g Calories: 769kcal (38%) Carbohydrates: 100g (33%) Protein: 15g (30%) Fat: 35g (54%) Saturated Fat: 22g (110%) Polyunsaturated Fat: 1g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 100mg (33%) Sodium: 339mg (14%) Potassium: 504mg (14%) Fiber: 2g (8%) Sugar: 50g (56%) Vitamin A: 1271IU (25%) Vitamin C: 4mg (5%) Calcium: 309mg (31%) Iron: 4mg (22%)

© copyright: Vanjo Merano

Watch How to Make Polvoron