Name: ____________________________
Polvoron is a traditional sweet from the Philippines that is inherited from the Spanish colonialism. It is derived
from the word Spanish word ‘polvo’ which means dust, that’s why polvoron is a powdered milk candy. It's
prepared by toasting flour, add milk and flavor with sugar and butter.
They are wrapped in colorful cellophane or Japanese paper with the end leafs cut into strips for a fancy
appearance. Polvoron make great gifts on special occasions, placed in a box and tied with a ribbon. Today it
comes in various shapes like flower, star or heart and different variations in flavor adding toasted-pounded
young glutinous rice, peanuts and cashew nuts bits, cookies and cream, and cocoa powder have gained fame.
POLVORON
Ingredients
Tools and materials needed
Mise en Place
2 cups All Purpose Flour
1 cup powdered full cream
milk
1 cup sugar
1 cup Star Margarine,
melted
1 cup chocolate cookies,
coarsely chopped (optional)
Polvoron molder
Cellophane
Procedure:
1. Melt butter.
2. On a pan, toast flour in moderate heat for about 15 minutes or until light brown,
stirring constantly to avoid burning.
3. Remove the pan and transfer the mixture into a big bowl.
4. Add the powder milk and toss for another 3-4 minutes, then add sugar, melted
butter and chopped cookie. Mix well using wooden spoon.
5. Fill the polvoron mold with the mixture, press it hard by using a spoon, then release
it. If it still loose, add more butter or olive oil. Make sure that you could pick up the
polvoron without it crumbling straight away.
6. Place the polvoron in an airtight container, then chill in the fridge until firm.
7. Carefully wrap the polvoron individually in Japanese paper or cellophane.
8. Keep polvoron refrigerated.