Best 2 Filipino Polvoron Recipes

Polvoron, a widely adored Filipino dessert, enchants taste buds with its crumbly texture, delightful flavors, and distinct appearance. Derived from the Spanish word "polvo," meaning "powder," this delectable treat features a powdery coating that adds a unique sensory experience to each bite. While its origins trace back to Spain, polvoron has become an integral part of Filipino cuisine, cherished for its nostalgic charm and versatility. Embark on a culinary journey as we explore the rich history, diverse flavors, and easy-to-follow recipes that make Filipino polvoron a beloved confection across generations.

Let's cook with our recipes!

FILIPINO POLVORON

Filipino Polvoron image

Polvoron are Filipino milk candies that you can get in all different flavors in the Philippines. You need a polvoron mold to shape them.

Provided by lola

Categories Desserts Candy Recipes

Time 1h20m

Yield 20

Number Of Ingredients 5

Ingredients

2 cups all-purpose flour
2 cups unsalted butter, melted
1 cup white sugar
1 cup powdered milk
1 tablespoon lemon extract

Steps:

Toast the flour in a non-stick skillet over medium heat, stirring constantly to prevent burning, until it turns light brown, about 5 minutes. Let cool, at least 15 minutes.
Cut waxed paper into twenty 4-inch squares.
Stir butter, sugar, powdered milk, and lemon extract into the flour. Mix well. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 22 g, Cholesterol 55 mg, Fat 20.2 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 12.8 g, Sodium 26.5 mg, Sugar 12.5 g

POLVORON WITH CASHEWS (FILIPINO SHORTBREAD)

Polvoron With Cashews (Filipino Shortbread) image

Polvoron is a shortbread cookie/candy and a delicacy in the Philippines. Unlike normal cookies, it's not baked. It's typically made up of toasted flour, sugar, and powdered milk and then pressed into a Polvoron press/molder. If you don't have a molder (like me) you can use a mini cupcake pan. I typically make mine with toasted cashews. Polvoron is typically individually wrapped like candies and given as gifts. I usually don't wrap mine since I make them for myself. I just store them in an airtight container. Watch out, these are highly addictive and delicious with tea!!!

Provided by Pamelamb

Categories Dessert

Time 1h

Yield 30 Polvoron Cookies, 30 serving(s)

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
2 cups powdered whole milk (ex ( Nestle Nido)
1 cup sugar
1 cup melted butter
1 pinch salt
1 cup of crushed cashews (optional)
30 pieces paper, cellophane cut into 5-inchx5-inch squares (will be used for wrapping each Polvoron)

Steps:

If you want to make it with cashews: If you haven't done so already, crush the cashews. I like to crush it to the point where about half of it is almost powder and the rest is in small pieces. Over medium heat, melt a sliver of butter and toast the crushed cashews stirring occasionally until golden brown.
Using a large skillet, toast the flour over medium to low heat. You want to make sure that you are stirring it continuously to avoid burning. Be patient! This can take up to 20-30 minutes. Just continue until the flour is tan/beige in color. Once toasted, remove from heat and allow it to cool completely.
Sift cooled toasted flour with the pinch of salt into a large mixing bowl.
In another large mixing bowl, sift together the powdered milk and the sugar.
Add the flour mixture into the powdered milk/sugar mixture and stir well.
Once combined, sift all the ingredients together back into the other large bowl (the one that previously held the flour).
Pour in the melted butter into the mixture and stir well. The texture will be like lightly damp sand.
If you have a molder, simply fill the mold with the mixture and press firmly with the back of a spoon. Release the shaped polvoron and set aside and repeat.
If you don't have a molder (like me), use a mini cupcake pan:.
Fill the mini cupcake pan with the mixture and press with the back of a spoon. If you want a completely flat surface on top, you can use the cap of a bottle. Once all cupcake holes are filled, place a tray (or a cutting board) big enough to cover the whole tray and carefully flip it over. The result will be perfectly shaped biscuits. If it doesn't come out, you can try using a meat pounder and lightly hit the tray when it's flipped over.
Once you have molded all of the Polvorons, stack and store into an airtight container. Freeze for a couple of hours and remove.
If you want to, wrap each Polvoron individually with the cellophane paper.

Tips:

Use a food processor or blender to grind the toasted rice finely. This will help create a smooth and consistent texture for the polvoron.
Be careful not to overmix the dough. OveroutWeightxing can make the polvoron tough.
If the dough is too dry, add a little more butter or oil. If the dough is too wet, add a little more toasted rice.
Chill the dough before baking. This will help the polvoron hold its shape and prevent it from spreading too much.
Bake the polvoron until it is just set. Overbaking can make the polvoron dry and crumbly.
Allow the polvoron to cool completely before dusting it with confectioners' sugar.
Polvoron can be stored in an airtight container at room temperature for up to a week.

Conclusion:

Polvoron is a delicious and versatile cookie that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow steps, it’s a great choice for beginner bakers. Polvoron is also a popular gift, as it’s a symbol of love and prosperity. So, next time you’re looking for a sweet treat to make, give polvoron a try. You won’t be disappointed!