Special Polvoron Recipe


Yesterday was crazy! Tropical cyclone Egay hit parts of the country. In Ilocos, it rained the whole day. We felt at least two earthquakes at past nine o’clock in the evening, and then crazy winds left me worried. I hope everyone’s well.

While being holed up, the family made polvoron. Polvoron (sometimes spelled pulburon or polboron) is a favorite Filipino snack or dessert made of toasted flour, powdered milk, sugar and butter or margarine. The delicious crumbly sweets, likened to shortbread, can be traced to the Spanish colonization in the country.

I’m going to show you how to make basic traditional polvoron that I learned when I was little. Hahah, I think you will have to adjust the recipe ‘coz we made about 180 pieces, which is enough to start a home-based polvoron business. I used quality ingredients and premium butter, so the result should be much better than store-bought polvoron.

Polvoron Making

You will need the following:

  • 1 k flour
  • 7 cups powdered milk
  • 6 cups white sugar
  • 3 packages of 225 g butter
  • 4 pcs cellophane wrapper (or Japanese paper) cut into smaller pieces, the size should be enough to cover one polvoron.

polvoron making

First, toast the flour in a large pan over medium heat. Break lumps and keep stirring until light brown. Set aside. Melt butter in another pan. In a large bowl, mix together cooled down flour, milk and sugar and pour melted butter starting on the center and mix thoroughly.

Polvoron Molder

The next step will be shaping the polvoron. If you don’t have a polvoron molder, you can purchase one from craft and baking supplies stores. They are usually available in specialty stores in public markets here. Online, you can check stores like Amazon.

Transfer a portion of polvoron mixture into a medium sized bowl. Use the polvoron molder to scoop out mixture, press with pressure on the side or the center of the bowl. If you are the one pressing, you will be able to feel it if it’s dense or tight enough. Release and drop the polvoron carefully over the center of the wrapper. Gather the sides of the wrapper and fold, then fold the sides of each end upward and twist. Imagine wrapping a fragile gift.

Pistachios are my favorite nuts, so I thought of making a batch of polvoron with ground pistachios. Besides nuts, you can actually infuse dried fruits, cookie bits, Rice Krispies or even chocolate to make gourmetish  polvoron.

pistachiosPistachio Polvoron
Photographed by BlauEarth © Blauearth™ All Rights Reserved 2009-2015

Postres del Cielo Polvoron

I received an elegant elongated box from our generous neighbor. Initially, I thought it contained incense until I realized they were chocolates. Well, it turns out they’re not chocolates but polvoron with strange flavors like rose, lavender, cranberry, kiwi, pineapple, blueberry, etc..

Traditional polvoron is a type of shortbread made with flour, powdered milk, sugar and melted butter. Polvoron is Spanish for “dust” — a very literal name for the crumbly and gritty cakes — a legacy from our Spanish colonizers.

The polvoron of today is a departure from the polvoron of yesteryears.  Besides Pinoy pinipig, kasuy and mani variations, more recent creations are infused with Western influences such as cookies and cream, chocolate, and coffee, and now from Postres del Cielo, I’m sampling fruit and flower polvoron innovations.

Among the Postres del Cielo (Heavenly Desserts) “gourmet” polvoron I tried, it’s the one with kiwi that I liked. After relishing the “glorious taste of butter” moment, I was left with chewy bits of tartness — a wonderful treat that goes well with the iced lemon tea I was about to have.

Postres del Cielo

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2011