polvoron recipe
A crumbly, buttery Filipino shortbread treat made with toasted flour, powdered milk, sugar, and butter.
Ingredients
Base Ingredients:
- 2 cup all-purpose flour
- 1 cup unsalted butter, melted
- 1 cup powdered milk
- 1 cup granulated sugar
Optional Add-ins:
- 1/4 cup pinipig (toasted rice flakes)
- 1/4 cup crushed nuts
- 1/4 cup cocoa powder (for chocolate polvoron)
Instructions
Toast the Flour:
- In a large skillet, toast the all-purpose flour over low heat, stirring constantly, until it turns light golden brown and emits a nutty aroma (about 10 minutes).
Combine Dry Ingredients:
- Remove the skillet from heat and let the flour cool. Add powdered milk and sugar, mixing thoroughly.
Add the Butter:
- Gradually pour the melted butter into the dry mixture. Stir until well combined and the mixture holds together when pressed.
Shape the Polvoron:
- Use a polvoron mold or cookie cutter to shape the mixture into discs or ovals. Press firmly to ensure the mixture holds its shape.
Wrap or Serve:
- Carefully wrap each polvoron in colored cellophane or wax paper. Chill in the refrigerator for 15–20 minutes before serving.
Notes
Ensure the toasted flour has cooled before adding the butter to avoid a greasy texture.