Polvoron is a Filipino-style shortbread made of toasted flour, powdered milk, sugar, and butter. Sweet, buttery, and easy to customize with different flavors, it’s a delicious snack or dessert and great for gift giving, too!
Every time I visit the Philippines, I make sure I bring at least a dozen polvoron molds back with me to the U.S. I love making different flavors of polvorones throughout the year but I always seem to misplace my molds and can’t find any when I need them.
Of course, when I DON’T need them, I find them everywhere.
What does Polvorones Mean?
Polvoron is a type of shortbread popular in Spain and its former colonies in Latin America and the Philippines. As its name which comes from the Spanish word polvo (“powder” or “dust”) suggests, it’s a soft, crumbly confection made of flour, milk, sugar, fat, and nuts.
While the traditional Filipino version uses powdered full cream milk, toasted flour, sugar, and butter or margarine, other ingredients such as ube (purple yam), strawberry, pinipig (crispy rice), cashew, and cookies are also commonly added as flavor variants.
The mixture is shaped into small portions using tin molds and then wrapped individually in colorful cellophane or Japanese paper to maintain freshness.
Tips on How to Make Polvoron
- I find the ratio of 2 cups toasted flour, 1 cup powdered milk, 1 cup sugar, and 1 cup melted butter yields a buttery and crumbly but sturdy texture. Combine the mixture until slightly moistened; if it feels a bit dry, add additional melted butter in 1 tablespoon increments.
- Make sure to pack the molds as compact as possible to keep the polvoron from falling apart.
- You can also freeze them before wrapping for about for 3 to 5 minutes or until firm to help them hold shape.
- Want another layer of yum? Freeze and then dip in melted white or dark chocolate!
Looking for more sweets and snacks? Check out this yema or pastillas recipe.
Polvoron
Ingredients
- 2 cups flour
- 1 cup full cream milk
- 1 cup sugar
- 1 cup butter, melted
For the Pinipig Flavor
- 1/2 cup pinipig
For the Cashew or Peanut Flavor
- 1/2 cup unsalted cashew or peanut
For the Cookies and Cream Flavor
- 6 Oreo cookies
- 1 tablespoon butter, melted
Instructions
- In a skillet over medium heat, add flour. Toast, stirring regularly, until lightly browned and aromatic. Remove from heat and allow to cool.
- In a bowl, whisk together toasted flour, powdered milk, and sugar until well-combined. Add butter and continue to stir until well-combined.
- Transfer mixture into a flat baking dish and using a polvoron mold, shape into solid cookies. Make sure mold is as compact as possible.
- Arrange in a single layer on a baking sheet and freeze until firm for about 30 minutes.
- Wrap individually in cellophane or Japanese paper wrappers.
For the Pinipig Flavor
- In a skillet over medium heat, add pinipig. Toast, stirring regularly, until lightly browned and begins to pop. Remove from pan and allow to cool.
- In a food processor, process until coarsely ground.
- Add to polvoron mixture and whisk together until well-combined.
For the Cashew or Peanut Flavor
- In a skillet over medium heat, add cashews or peanuts. Toast, stirring regularly, until aromatic. Remove from pan and allow to cool.
- In a food processor, process until coarsely ground.
- Add to polvoron mixture and whisk together until well-combined.
For the Cookies and Cream Flavor
- Scrape off cream filling from cookies.
- In a food processor, process until coarsely ground.
- Add to polvoron mixture plus additional 1 tablespoon butter and whisk together until well-combined.
Video
Nutrition
Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...
Just returned from SEA and loved these treats so much that I wanted to make them here in USA. I used Nestle Nido drink mix to get full fat powered milk, I used silicon ice cube trays, and I added 1/2 cup toasted rice cereal. I also increased the butter to accommodate for the added dry ingredients. Perfect! Thanks for the recipe. Now I can share a taste of the Philippines with friends and family.
Glad it worked out for you! 🙂
Hi p wede po b makahingi po mga recepe
Ano pong recipe ang gusto? Lahat po nang mga recipes dito available for you 🙂
Hello,
I just want to clarify one thing, do you mean refrigerate before wrapping or freezing before wrapping. To answer one of your letter sender, there’s a gluten free all purpose flour in the store. Thanks.
Hello Reynaldo,
I like to freeze them for a few minutes before wrapping to sturdy them up a little. And thanks for the info!
Hello po ms lalaine, maraming salamat po sa lahat ng recipe , i love it talaga,,
Thank you so much, Cristeta! I am glad nagugustuhan mo ang mga recipes and find them helpful 🙂
Hello po, puedi po ba gumamit mg powder milk na may vanilla flavor? Thanks po
Yes, you can use the flavored milk. Of course, medyo iba lang konti ang magiging lasa but I think vanilla flavor will go well in polvoron 🙂
where can we buy the polvoron presser
I bought mine when I went home to the Philippines but I think Seafood City grocery chain carries them as well (they’re mostly in Southern California). Your best bet is probably online at Amazon.
Hi, do you use unsalted or salted butter? Thanks
I use unsalted 🙂
Hi po.
Hello 🙂
Hi po, I’m your kababayang pinoy from Philippines. I just wonder if pwede bang maging alternative na ingredient ang Avocado na kapalit para sa Margarin o Butter? and what is your full name po, I just need it for my research. Kahit last name lang po. Thank you.
Hello Joshua,
I’ve never tried making polvoron with Avocado although I’ve seen it used as an alternative for butter/oil in baking. My name is Lalaine 🙂
Thank you for the recipe! I especially appreciate the tip to freeze before wrapping – that makes such a difference! Thank you!
You’re welcome, Faye. I am glad you enjoyed the recipe and found the tips helpful. 🙂
How many polvoron (minimum/maximum) can you make from this ingredients?
Quick reply would be highly appreciated, thanks!
The recipe makes about 40 pieces.
Hello po madam lalaine
Hello 🙂
Hi Lalaine. My husband is gluten-intolerant. What can I substitute for flour? Can I use rice flour instead?
Hello Marie,
Unfortunately, I haven’t tried rice flour so I can’t guarantee results but I think it might work. You just might have to make adjustments to the rest of the ingredients as rice flour is finer than all-purpose. Let me know how it turns out.
Where do you get powdered milk here in the US?
I buy mine at Seafood City (Nido brand) but I think I’ve seen it at Walmart as well in their baking aisle. If not, you can try Amazon 🙂
For those of you who operate a store or restaurant, we carry Nido here at Philippine Food Corporation in Chicago, IL
hello Ms Lalaine, just a quick question? – flour- it needs to be rice flour?? or could i use all purpose flour?? thanks heaps🙏🇦🇺
Hello Irene
The flour is actually all-purpose so you’re good to go 🙂
Just wondering po why ung sa sakin it lasted for about 4 days lang tapos prang stale ung lasa, samantalang sa iba nagbebenta na homemade lasts up to 3-4 wks po, ano po kaya ang problema? is it the double wrap na kailngan lagyn ng waxpaper bago iwrap sa cellophane?,
Hello Zmyrie
Hindi ko kasi masasagot yan dahil hindi ko alam kung ano ingredients nang iba na nagbebenta nang homemade. Parang masyadong matagal ang 3 to 4 weeks shelf like sa polvoron na made of milk. Yes, try mo na lang balutin nang maiigi. Yung mga binibili ko sa Goldilocks naka seal kaya rin tumatagal.
just wondering , where can I buy the plastic wrap or cellophane cause in my area its really hard to find po, what usually called it was.
Hello Bry,
I am sorry but I am not sure where to buy the cellophane. My mother sent them to me from the Philippines. You might want to try National Bookstore or order online from Amazon.
itS a water cellophane po,
Would rice crispies be a suitable substitute for pinipig? My area doesn’t have a decent Asian store, so needs must.
Yes, Rice Krispies will be fine. I use this cereal as well when I don’t have pinipig at home. 🙂
I was going to ask the same thing, as i wouldn’t know where to put pinipig here in Australia
It’s hard to find pinipig here in the U.S. too so I substitute rice krispies. 🙂
Instruction #2 must be powdered milk, right?
I made this last night, taste good.
Btw, some of my previous comments were cut short. Maybe because of moderation/subscription rules?
Thanks!
Hi Joyce
Yes, it was powdered milk and not powdered sugar haha. Corrected the recipe. Thanks
I am not sure what you mean by your comments getting cut short. Did you leave comments that did not show on the post?
Hi, Ms. Lalaine!
I have previously posted some comments/feedbacks which did not reflect the entire message. I have already encountered it twice, the recent is for the cheese puto. If my memory serves me right, I mentioned there (in the missing part) that I printed almost all of your recipes and made a “clearbook cookbook” because that was the time when I also read in your post that kawalingpinoy will soon have a mobile app and an ebook. My apologies for the inappropriateness of this message in this link as I have no idea on how to make this post private. Thank you for taking time!
Thank you for letting me know, Joyce. I haven’t really seen any cut-off comments from you but I will look into it.
Reading your comment made my day. It’s so inspiring to know you find my recipes useful.
Brought back memories of my mom making these when I was growing up 🙂 I wish to make this too if I just have the mold.
Hi Mia
Polvoron molds are available at Amazon. I’ve seen them for about $3 to $4 each.
Wow, love the flavor variations! I wonder if these are similar to Banh Dau Xanh, a little molded Vietnamese cookie made of toasted mung bean flour.
I can’t find a recipe for Banh Dau Xanh, though, I’ve only found the already-made cookies in stores 🙁 Maybe these will be similar! Thanks for the recipe!
I love polvoron. I want to make it, but I do not have mold.