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You are here: Home / Sweets & Desserts / How to make: Polvorón

How to make: Polvorón

07/28/2012 //  by Connie Veneracion

How to make: Polvorón | casaveneracion.com
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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.

There are many variations of polvorón, some contain pinipig (toasted pounded rice), nuts, cocoa powder and, recently, chocolate-coated polvorón has become very popular.

Polvoron recipe with step-by-step guide

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.

Polvoron recipe with step-by-step guide

To use the polvoron mold, pack the mold with the polvorón mixture. Push the mold handle to release the compressed polvorón.

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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.

Here is the recipe for the basic polvorón.

Polvoron recipe with step-by-step guide

How to make: Polvorón

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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 40 polvoron
Author: Connie Veneracion

Ingredients

  • 1 cup all-purpose flour
  • 1 cup powdered full cream milk
  • 1/2 cup white sugar
  • 1 pinch salt
  • 1/3 cup butter melted and cooled

Instructions

  • First, prepare the polvorón mold. Make sure it’s clean and dry.
  • 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, sift together the flour, milk, sugar and salt into 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.
  • Polvoron recipe with step-by-step guide
  • I like to stack my polvorón in a container, separating the layers with non-stick paper. Then, I freeze the polvorón prior to wrapping.
Polvoron recipe with step-by-step guide
181shares
Sweets & DessertsFilipino Food

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Reader Interactions

Comments

  1. 1 Picky Eater

    08/15/2013 at 4:52 am

    This dessert reminds me of Indian Burfi, which uses ghee instead of butter and full cream milk. It’s interesting to see a different variation of this delicious dessert from another culture. Thanks!

  2. evelyn

    08/20/2013 at 10:24 pm

    I found cake flour in my pantry. Can I use this for making polvoron in place of all-purpose flour?

    • Connie Veneracion

      08/21/2013 at 12:09 am

      No.

  3. Andrea

    05/15/2015 at 3:33 pm

    Hi Connie, I just want to ask. What is the best Powdered Milk that can be use in making Polvoron? Been meaning to make one though i have been told that butter milk powder makes it better, thus, am confuse. Thank You.

    • Connie Veneracion

      05/15/2015 at 3:39 pm

      Buttermilk is tart and has no fat. How does that make better polvoron? :)

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