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.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
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 Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Tammy says
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.
Lalaine Manalo says
Glad it worked out for you! 🙂
Imelda h morado says
Hi p wede po b makahingi po mga recepe
Lalaine Manalo says
Ano pong recipe ang gusto? Lahat po nang mga recipes dito available for you 🙂
Reynaldo says
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.
Lalaine Manalo says
Hello Reynaldo,
I like to freeze them for a few minutes before wrapping to sturdy them up a little. And thanks for the info!
Cristeta Ramos says
Hello po ms lalaine, maraming salamat po sa lahat ng recipe , i love it talaga,,
Lalaine says
Thank you so much, Cristeta! I am glad nagugustuhan mo ang mga recipes and find them helpful 🙂
Mai Perez says
Hello po, puedi po ba gumamit mg powder milk na may vanilla flavor? Thanks po
Lalaine says
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 🙂
angelina s, sevilla says
where can we buy the polvoron presser
Lalaine says
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.
Ra says
Hi, do you use unsalted or salted butter? Thanks
Lalaine says
I use unsalted 🙂
Joshua says
Hi po.
Lalaine says
Hello 🙂