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

Three-Cup Chicken recipe

three cups chicken

This is what my dear Lynne cooked on Mother’s Day. It’s Taiwanese-style Three-Cup Chicken. The popular chicken dish was named such because of the equal parts of sesame oil, soy sauce and rice wine. It is spicy, appetizing with steaming hot rice, and would also be so good with steamed Chinese buns (mantau) or even pan de sal, and would make an interesting filling for empanadas/pies. I ate it with pan de sal for dinner. Hope you enjoy the no-brainer recipe she prepared for us. Sorry for the so-so photo I took with Reny’s phone.


  • 1/2 kilo chicken breast, cut into chunks
  • 10 slices fresh ginger
  • 2 pcs. Thai chili (or green chili), halved
  • 20 cloves garlic
  • 1/3 cup sesame oil
  • 1/3 cup soy sauce
  • 1/3  cup rice wine
  • 3 tbsps.  sugar
  • 2 cups fresh Thai basil leaves
  • 1 cup leeks, sliced into 1 inch pieces


  • Heat sesame oil in a pan. Stir in ginger, pepper and garlic until fragrant.
  • Throw in chicken and cook all sides until they turn white.
  • In a bowl, dissolve sugar in combined soy sauce and rice wine. Pour mixture unto the chicken. Partially cover and bring to boil.
  • As soon as it boils, lower the fire and simmer. Stir in basil and leeks before liquid evaporates.
  • Remove from heat and serve with hot rice.

© Blauearth™ All Rights Reserved 2009-2015