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Polvoron
​Betty Ann Besa-Quirino
Cookbook Author and Food Writer

Picture
Picture
Polvoron
Polvoron comes from the word polvo which is Spanish for ‘powder’. Polvoron, the powdered candy is a classic Filipino favorite dessert or snack which tastes like a sweet, crumbled version of shortbread cookies.

It consists of powdered milk, flour, sugar and melted butter. For the traditional candy, simply combine the ingredients and shape them into delightful round or oval-shaped treats that measure anywhere from 1 to 2-inches in length, depending on the size of your polvoron molds. One can buy the polvoron candy mold from Amazon or other online sources.
​
But if you don’t have the time to shape and wrap them in colorful crepe papers, then here’s what you can do. Put the powdered concoction in small jars. Tie a bright red ribbon around it. Attach your cheery holiday message with a brief explanation of the Polvoron in a Jar. Give them as presents.

​- Betty Ann Quirino


​

ingredients

Equipment
  • Mason jars - 4 oz. each; Polvoron candy mold

Ingredients
  • 1 cup melted unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 cup powdered milk
  • 3/4 cup granulated sugar​


Procedure

  • Melt the butter in a small saucepan over medium heat for about 8 minutes. Or microwave on high for one minute. Set the melted butter aside to cool.
  • In a large skillet or wok, with a clean, dry surface, add the flour. Over medium-high heat, using a wooden spoon, mix the flour around to toast. In about 8 to 10 minutes, the flour’s color turns from white to a light brown. There will be a nutty aroma coming from the skillet. This is a sign the flour is now toasted. (Note: do not leave the flour unattended. Stir it continuously or it can burn and will affect the outcome).
  • Remove toasted flour from the stovetop and transfer to a large mixing bowl. Let it cool on the counter for 5 minutes.
  • Add the powdered milk and sugar to the flour. Mix well.
  • Gradually add the melted butter to the dry ingredients, mixing well till it is incorporated.
  • Cool the powdered mixture on the counter for at least 30 minutes or until it reaches room temperature.
  • Fill each jar with the polvoron powder. This recipe fills about 3 (4 oz. each) mason glass jars. Wrap with bright-colored ribbons for gifts.


 
Picture
The Filipino Food Movement® name and illustrations are the copyrighted work of the Filipino Food Movement® a 501(c)3 public not-for-profit corporation for public benefit.  Federal Tax ID No. 47-1292926   All Rights Reserved.
We are an all-volunteer organization. Funds from our sponsors, sales of merchandise, and participation in events enable us to make a sustainable impact on the Filipino Culinary Arts industry.
1101 Railroad Lane, Pittsburg, CA 94565  |  2740 38th Avenue, San Francisco, CA 94116 |   info@filipinofoodmovement.org
  • Home
  • ABOUT
    • BOARD OF DIRECTORS
  • KULINARYA LIVE!
  • RECIPES
    • Food for the Gods
    • Ahi Ginataan
    • Aligue Pasta
    • Arroz Caldo
    • Black Longganisa Paella
    • Bibingka
    • Atchara
    • Banana Kunafa Cones in Malagos Chocolate
    • Beer Braised Beef Shortrib Caldereta
    • Bangus Sisig
    • Pork Barbecue
    • Beef Kilawin
    • Bicol Express
    • Black Sesame Penoy No Churn Ice Cream
    • Bopis (Sizzling)
    • Boudin Lumpia
    • Bringhe Kapampangan
    • Calamansi Curd & Lime Poppy Seed
    • Chicken Adobo Pie with Homemade Banana Catsup
    • Chicken Binakol
    • Chicken ala King
    • Chicken Relleno
    • Crispy Pork SInigang
    • Clam Sinigang
    • Croquettas & Albondigas Con Patatas
    • Ensaladang Talong (Eggplant Salad)
    • Satori Cocktails
    • Vegan Kare-Kare
    • Ginataang Gulay
    • Ginataang Manok, Kalabasa at Sitaw
    • Grilled Cheese
    • Halo-Halo
    • Impossible Longganisa Ramen Burger
    • Instant Pot Chicken Adobo
    • Jackfruit Adobo Taco
    • Kaldereta Nachos
    • Kilawen Pulpo (Octopus Ceviche)
    • Longganisa Balls
    • Lumpia Burger
    • Lumpiang Sariwa
    • Mango Salsa
    • Mango Salad
    • Misua Almondigas
    • Mit-chado
    • Nilingta Ikan
    • Tsokolate Financier
    • Lamb Pancit with Handmade Noodles
    • Pancit Palabok
    • Pandan Crepe Cake
    • Pol Pog
    • Polvoron
    • Pork Belly Sisig
    • Pork Tenderloin Adobo with Banana Ketchup, Potatoes and Jalapeño Pepper
    • Sinigang Na Salmon sa Miso
    • Sinilihan aka Ginataang Kalabasa at Hipon
    • Shrimp Sinigang
    • Filipino Spaghetti
    • Steak Salpicao Sizzler
    • Filipino Tacos
    • Spiced Heritage Carrots
    • Ube Pudding
    • Ube White Chocolate Chip Macadamia Coolies
    • Ube Whoopie Pie
    • Vegan Crispy Bicol Express
    • Side of Zuke (Zucchini Rice)
  • GLOBAL RESTAURANT DIRECTORY
    • A – B - C
    • CALIFORNIA - Northern
    • CALIFORNIA - Southern
    • D - E - F - G
    • HAWAII
    • I - J - K - L - M
    • N
    • O - P - Q - R - S
    • T - U - V - W
    • CANADA
    • DENMARK
    • GERMANY
    • PHILIPPINES
    • UNITED KINGDOM
  • BLOG
  • SAVOR FILIPINO SUMMIT
  • PRESS
  • VOLUNTEER
    • CONTACT
  • Product
  • Pork (Baboy)
  • New Page