Polvoron, which is of Spanish origin is a shortbread made of toasted flour, milk, sugar and butter. Its name is derived from the Spanish word polvo which means dust, as they are very crumbly and delicate.
There are a lot of regional (Spanish colonies) varieties of these treats. Some are complex which include baking and others are simple. The Filipino polvoron is probably one of the simplest recipes to make. It also requires a polvoron mold. It is usually made of tin with a spring mechanism that allows the polvoron to be released when pressed.
As a kid, I used to cook polvoron a lot of times. If I’m too lazy to form these into its mold, I would just store this in a jar and spoon out the polvoron to my heart’s content. I know, so unhealthy! There are also times that I would omit the butter in the recipe and would just eat it in its powdery form, though not as tasty, it is equally satisfying.
Today, there are a lot of flavors that polvoron makers came up with. Delicious varieties include cookies and cream, chocolate, coffee, pinipig, and cashew among others. I’ve even tasted recently a not-so-yummy mangosteen polvoron. But I tell you, nothing beats a plain, buttery polvoron.
Here’s my Polvoron recipe:
- 3 1/2 cups all purpose flour
- 3 cups powdered milk (full cream such as Nido and Bear Brand)
- 1 1/2 cups granulated white sugar
- 1/2 stick butter
- 1/2 cup margarine
- In a frying pan or wok over medium low heat, toast the flour until light brown and you smell the aroma. Around 15 minutes. Stir constantly to avoid burning.
- Transfer to a large mixing bowl and let it cool.
- Add the powdered milk and sugar and stir until evenly mixed.
- Meanwhile, in a saucepan, melt butter and margarine.
- Pour-in the butter-margarine mixture and combine well. Let it cool.
- Using a polvoron mold, scoop in the mixture and flatten with the back of a spoon.
- Release polvorons in a small tray (you may stack them) and chill in the fridge to set. (Around 20-30 minutes)
- Serve with a smile and enjoy!
* You may wrap them individually with Japanese papers.
* You may also not mold them into their usual forms and just store the mixture in an air-tight container.