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Recipe: Classic Polvoron

Posted by on July 18, 2012

My main job descriptions are housewife and mother, but in order to earn a little money for my enormous appetite, I dabble in this and that. No, I don’t sell polvoron, if that’s what you’re thinking. One of the things I do “on the side” is, I write product descriptions (blurbs) for food packaging materials. It’s really simple — I write a few lines (and hey, I do love writing about food), send the copy to the “client” through email or facebook, and then I get paid via bank deposit. So I get to earn money without even having to leave the house. Great.

What I’ve noticed is that I’ve written mostly about polvoron — a childhood favorite that still tickles my adult tastebuds. So I thought, how difficult can it be to make polvoron at home? I mean, sure, it’s a lot easier to just buy polvoron, and knowing myself, I’m usually very lazy to make something when I know I can easily purchase it. So why did I suddenly feel the urge to make polvoron? I guess I wanted to challenge myself and see if I can make something so simple yet delicious. And I found out any kitchen moron can do this.

my first attempt at making polvoron

I got the recipe off the internet, and let me just say there are hundreds of them — so I chose the one that seemed like the most basic, most traditional recipe. This one yields about 30 pieces regular-sized polvoron.

You will need —

  • 1 cup all-purpose flour
  • 1/2 cup powdered filled milk
  • 1/2 cup refined sugar
  • 1/2 cup butter, melted

Actually, you can use either butter or margarine but I always subscribe to Julia Child’s philosophy: Everything’s better with butter!

  • In a non-stick pan or heavy skillet, lightly toast the all-purpose flour. Make sure to set the heat to medium or low and keep mixing the flour to prevent it from burning.
  • When the flour turns light brown in color, add in the powdered milk and sugar. Keep stirring for a couple of minutes then remove from heat.
  • Transfer the dry ingredients in a large bowl and then slowly add the melted butter. Mix very well.
  • Use a polvoron mold to scoop from the mixture and then gently press it out.
  • Refrigerate for at least 10 minutes so the polvoron can set firmly.

I did it!

The result? It tastes just like the store-bought kind! I didn’t have to wrap them individually in colored paper. I just put them in a microwaveable container for me and Bea to enjoy. When Bea came home from school yesterday and I gave her a piece of polvoron to taste, her eyes lit up and she said, “Oh, yummy! You’re a professional [polvoron-maker]! ” Ah… I’m so proud of myself!

cookies & cream polvoron

For variety, try adding crushed peanuts, cashew, pili nuts or cookies and cream — just like the ones that Bea and I made together. Terribly addicting!

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6 Responses to Recipe: Classic Polvoron

  1. aimee

    I am going to try that one of these days 🙂

  2. marichu

    Hi Joy,

    My husband makes polvoron too, pareho mga ingredients nyo. And would you believe, he makes about 5 kilos of it (3 kilos flour and 2 kilos filled milk). Wonder why lots of it??? No, we don’t sell either.. Marami lang mga pamangkin and in-laws na nag-aabang, all of them ready with containers 🙂

  3. teresa

    where do you get the cookie plungers?

    • gerome

      hi!! paano gumawa ng polvoron,,cookies and cream flavor,,kasi parang maayos kang gumawa,,thank you,,plss replay this message,,thank you again!!

      • Joy

        thanks. add mo lang yung finely crushed oreos to the original recipe. you may or may not remove the cream filling of the oreos before crushing them. 🙂

  4. Joy

    hi, teresa! did you mean the polvoron mold? i got it from the landmark department store in makati. it’s not very hard to find, just look for it in the kitchen tools/home section of supermarkets and department stores.

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