Polvoron Recipe – Filipino Milk Shortbread Treat
This classic Filipino dessert is soft, crumbly, and melts in your mouth. Made with just a few pantry staples—flour, powdered milk, sugar, and butter—polvoron is a nostalgic, no-bake treat that’s perfect for gifting or enjoying at home. Customize with add-ins like cookies and cream, pinipig, or nuts for extra flavor and texture.
Ingredients
- Base Ingredients:
- 1 cup all-purpose flour
- 1 cup powdered milk
- ¼ cup granulated sugar
- ½ cup salted butter melted
- 1 ⅛ cup unsalted butter softened
- Optional Add-ins:
- ¾ cup pinipig toasted and crushed
- Crushed cashews or peanuts as preferred
- Cookies and cream filling to taste
- 1 tablespoon extra butter for cookies and cream variation
Instructions
- Step 1: Toast the Flour
- In a dry, non-stick pan over medium heat, toast the flour, stirring constantly for 10–15 minutes until it turns light brown and smells nutty.
- Remove from heat and let it cool completely (about 10 minutes).
- Step 2: Mix the Ingredients
- In a large bowl, combine the cooled toasted flour, powdered milk, and sugar.
- Add the softened butter and mix well until the texture is cohesive but crumbly.
- Optional: Fold in your desired add-ins like pinipig, nuts, or cookies and cream.
- Step 3: Mold the Polvoron
- Press spoonfuls of the mixture into a polvoron molder or small cookie cutter, compacting firmly.
- Gently release each shaped piece and place on a tray lined with parchment paper.
- Step 4: Wrap and Store
- Wrap each piece in Japanese paper or cellophane.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.
- Step 5: Serve and Enjoy
- Serve with hot chocolate, coffee, or milk tea.
- Pair with fruits like banana or mango for a tropical touch.
Notes
- Refrigerate in an airtight container for up to 1 week
- Freeze for longer storage (up to 2 months)
- No reheating required—serve chilled or at room temperature