Polvoron came for the Spanish word “Polvo” which means powder, or dust. This was introduced by the Spaniards when they dominated the Philippines long time ago. Polvoron is a type of soft and heavy, very crumbly Spanish shortbread made of milk , flour, sugar and nuts specially almonds.
This is considered as a dessert or snack in the Philippines wherein roasted rice puffs referred to locally as “pinipig” is added. There are several versions and flavours for this Filipino treat that are available today such as peanut, cookies and cream, chocolate and Etc.
Today, this is my version of Polvoron Recipe classic and simplest. Enjoy!
1 1/2 cups powdered milk
2 cups all-purpose flour (toasted)
3/4 cup melted butter
1 cup sugar
In a pan over medium heat, toast the flour until turns brown in color, remove from heat, set aside and let it cool.
Melt butter then set aside.
Then combine powdered milk, toasted flour and sugar.
Add the melted butter and mix until well combined. Make sure you break the lumps while stirring the mixture.
Press the mould in the Polvoron mixture till you have filled up the cavity.
On a plate, press the mould to make the mixture more compacted.
Push the ejector handle to release the moulded Polvoron, “if it is still sticking to the flat metal plate, gently hold the sides of the Polvoron with your thumb and forefinger and move it a little bit, it will release itself.
Use a cellophane wrapper to wrap the molded Polvoron.
Share and Enjoy!!!