Polvoron is a candy made up of flour, butter, sugar and powdered milk. This Filipino candy brings back memories of childhood in most Filipinos as this is usually given as loot in birthday parties and fiestas. Speaking of birthday parties and fiestas, Polvoron recipe is used in one of the usual parlor games on these occasions. This game’s mechanics tells the contestants that they are to eat a mouthful of polvoron (or sometimes “Puto Seko” due to its dryness) and have to whistle. The first one who then produces sound wins.
Today, Polvoron can be found in variety stores, in supermarkets and even in fast food chains where it comes in a variety of versions such as polvoron with pinipig, cookies and cream and even chocolate.In this Polvoron recipe, however, we will be using the basic ingredients of flour, sugar, butter and powdered milk. Make sure that you also have a polvoron mold and Japanese or wax paper for its cover.Cookies and Cream, Milo and Classic Polvoron
Polvoron Recipe Preparation
The key to attaining that crispiness in this Polvoron recipe is making sure that the flour is brown enough and not burnt. To do this, one must stir the flour while heating it until it becomes brown. Add in the milk, sugar and add in the butter which acts as the hardener for this entire mix. Make sure though that the mixture is hard enough. If not, then you can put in more powdered milk. Put it into a mold and cover with Japanese paper.
Polvoron, consumed on its own, can be partnered with anything bitter enough to balance out its sweetness; thus, coffee is a possible candidate. However, due to its sweetness, polvoron is perfect as a dessert after a fulfilling meal.
Instead of buying from the fast food chains, you can totally whip-up this polvoron recipe as you actually do not need to cook at all whenever you are having a craving for something sweet.
Below is the Method on How to Make Pinoy Classic Polvoron
- 4 cups all-purpose flour
- 2 cups powdered milk
- 1 1/2 cup melted butter
- 2 cups sugar
- On a pan, toast flour in moderate heat for about 15 minutes, or until light brown, stirring constantly to avoid burning.
- Remove the pan and transfer the mixture into a big bowl.
- Add the powdered milk, and toss for
another 3-4 minutes.
- Add sugar and melted butter. Mix well.
- Fill the polvoron
mouldwith the mixture, press it hard by using a spoon, then release it. If it is still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron without it crumbling straight away.
- Place the polvoron in an airtight container, then chill in the fridge until firm.
- Carefully wrap the polvoron individually in
japanesepaper or cellophane.
- Keep the polvoron refrigerated until you want to eat them. You can store them
onthe fridge for about a week, or you can freeze them.