Kulinarya Cooking Club: Polvoron

This month’s Kulinarya  Cooking Club theme is polvoron, a part of  every Filipino’s childhood; even those who grew up abroad know polvoron.   Once you take a bite of this, you’ll find it hard to stop..I sometimes find myself mindlessly opening wrapper after wrappers of these sweet and addictive powdery  treats.   I also remember choking on this as my siblings and I used to try to whistle while eating polvoron…lol..a silly game and a potentially dangerous one I realized now.

Polvoron is basically milk, toasted flour, sugar, ground nuts, binded by melted butter, it’s molded using a polvoron press and wrapped in colorful Japanese papers.  It’s easy to make, in fact I just made today, the hard part for me is wrapping them in paper..I only wrapped half of the polvoron, and the rest I put in cupcake liners.

For Kulinarya, I made cashew polvoron, I was planning to make pinipig (immature rice,ptoasted and pounded flat..it’s very fragrant too)  my fave flavor but I wasn’t able to buy pinipig.

Here’s how I made it…pardon my wrapping skill…

make sure you pack the polvoron really well into the mold/press…

..press to release..

and wrap..I used parchment paper here..

The recipe I adapted this from (pinipig polvoron from Maya cookbook, p15) makes a LOT of polvoron..way too much for us, so I did only a fourth of the recipe and tweaked it a little. I know polvoron (wrapped) can be stored for a few days..or maybe even weeks in a jar at room temp..for exactly how long I’m not so sure, guess I’ll have to experiment and make an update to this post.


note:  I made about 14 pcs polvoron with this recipe using an oval press; it can actually make 15 if you don’t eat some while making this like I did 😀 ..if you want more polvoron, just multiply the ingredients by 4 to make 5 dozens 

1 cup cake flour*
1/2 cup powdered milk (skim or regular milk..not formula)
1/2 cup caster sugar
1/4 cup cashew, roasted and ground
1/4 cup butter or margarine, melted
1/8 teaspoon vanilla oil, optional
a pinch of salt to balance the sweetness 🙂

you will also need:
polvoron press/mold..
japanese paper, cut into squares for wrapping

* if you don’t have cake flour, put 2 tablespoon of cornstarch in a measuring cup and fill it with all purpose flour to make a cup of cake flour substitute.

Here’s how

Toast cashew in a pan over medium heat or in the oven at 350F for ten minutes. Set aside. Toast flour in a pan over medium heat, stirring constantly until lightly browned. Process roasted cashew and a tablespoon of toasted flour in a grinder or food processor until fine; add this to the rest of the toasted flour along with powdered milk and sugar..mix well to combine then pour in the melted butter. Mix thoroughly. Using a polvoron press, shape the mixture and wrap in japanese paper.

To my KCC friends, sorry I’m late in posting this..

Please visit my Kulinarya friends and their delicious versions of polvoron
Kath of ACupcakeorTwo.com
Trissa of Trissalicious.com
Trisha of Sugarlace.com
Olive of http://www.LatestRecipes.net
Caroline of WhenAdoboMetFeijoada.Blogspot.com /
Peach of ThePeachKitchen.com
Cusinera of BusogSarap.com
Asha of ForkspoonnKnife.Blogspot.com
Malou of ImpromptuDiva.com
Cherrie of SweetCherriePie.blogspot.com
Acdee of Acdee.blogspot.com
Valerie of ACanadianFoodie.com
Bel of FoodGeeks.webs.com
Divina of Sense-Serendipity.blogspot.com


If you want to join Kulinarya Cooking Club, just leave a comment below or on any of the member’s blog…

♥ Thanks everyone for reading…have a nice day!! ♥ 

I wish for a cool summer..it’s so hot here in the Philippines!

11 Responses to "Kulinarya Cooking Club: Polvoron"

  1. cathy b. villaluz   May 26, 2011 at 5:11 am

    sarap nman..slmat mdmi me mtutunan d2

  2. cris12   September 5, 2010 at 9:38 pm

    wow! thnks at for sure mdami ako m22nan d2 promis! God bless!!!

    • Nitai   February 19, 2014 at 2:52 am

      I was lost in the WEB and tried another pvooorln recipe. I KNOW I like your flour/milk ratio better and more butter! YUMMY. Thank you for sharing your recipe. I shall try it soon.

  3. Olive   May 5, 2010 at 7:39 am

    same here, Malou 🙂

  4. Pinkyrose   May 3, 2010 at 9:51 am

    Like you, I am also a big fan of polvoron since day 1. I have learned to cook a big batch and then store them in my freezer. They keep for several months if properly packed. I have used all kinds of flavors and add-ons. I guess the limit is only my imagination. For a twist on the sweetness, I have added bacon bits (usually added to salads).

    • Olive   May 5, 2010 at 1:48 am

      I’m afraid to make a big batch for fear that I migh eat it all LOL.. but thanks for the tip on how to store them, I usually just leave it in a jar..bacon bits in polvoron sound interesting..I will give it a try too! Thanks Pinkyrose!! 🙂

  5. Divina   April 24, 2010 at 12:25 am

    Olive, I know polvoron is easy to do but yours is just top notch. It’s really hard to stop eating them. I have to skip this month’s Kulinarya too.

  6. A Canadian Foodie   April 22, 2010 at 6:01 am

    I am late, too. It is report card time for me, and I will be posting Saturday. I tried to make them for my mom’s 80th birthday last Saturday, but just didn’t get them done…. too much happening. I thought you could use nuts. That is what I found in the recipes I researched. They look gorgeous!

  7. chef_d   April 21, 2010 at 11:18 pm

    Nice, yummy–next time I’m going to buy a polvoron molder !! I remember playing that game too 🙂

  8. Bridgett   April 21, 2010 at 8:40 am

    I have never heard of this before but it sounds (and looks!) yummy.

  9. MaryMoh   April 21, 2010 at 2:57 am

    Looks perfect and delicious!


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