A sweet treat made with flour, milk and butter, polvorón is another legacy of Spanish colonialism. Derived from polvo, the Spanish word for dust, Filipino-style polvorón is made by mixing together the ingredients then molding the mixture using a special tool.
This is a recipe for the basic polvorón.
- 1 c. of all-purpose flour
- 1 c. of powdered full cream milk
- 1/2 c. of white sugar
- 1/3 c. of butter, melted and cooled
- First, prepare the polvorón mold. Make sure it’s clean and dry.
- That’s what the mold looks like. This is oval-shaped and rather small. There are larger sizes and there are round molds too. There is a spring in the handle that, when pressed, pushes the plate on the bottom of the mold. You’ll see that in action below.
- Toast the flour in an oil-free pan until lightly browned and nutty in aroma. Cool completely. Otherwise, the milk and sugar will melt if mixed with the hot flour and you’ll end up with a pasty mixture. So, cool the flour.
- When cool, mix together the flour, milk and sugar in a bowl. Pour in the melted butter and mix until well-blended.
- Fill the mold with the mixture. Use the back of a spoon to press the mixture into the mold to make sure it is firmly packed.
- Push the mold handle to release the polvorón. Repeat for the rest of the mixture.
- I like to stack my polvorón in a container, separating the layers with non-stick paper. Then, I freeze the polvorón prior to wrapping.
- Traditionally, polvorón is wrapped individually in small squares of colored cellophane or Japanese paper. But since the polvorón I made were for home consumption, I skipped the wrapping part. For presentation purposes (for the photos), I used mini cupcake pan paper liners.
- The polvorón will keep in the freezer for several weeks. At room temperature, I have no idea.
Preparation time: 20 minute(s)
Number of servings (yield): 40 pcs using a small oval mold