FFE Magazine


Good day friends! I’m sure you have tasted or at least heard ofPolvoron? Well today, I will teach you how to make this sweet and special treat! Polvoron is a popular dessert, snack, and even pasalubong back home. It is sold both in sari-sari stores and high-end bakeries, that’s how popular Polvoron is in the Philippines!


But did you know that the Polvoron is not originally a Filipino creation? The original Polvoron is actually a type of Spanish shortbread that is mainly made from flour, sugar, milk, and nuts. The Polvoron is a popular Christmas treat in Spain. It is also a known delicacy in Latin America and of course, the Philippines.


The main difference between the Spanish Polvoron and the Pinoy Polvoron is the use of lard or pork fat; the Filipino version of Polvoron only uses butter or margarine. The Pinoy Polvoron also uses a large amount of powdered milk and the finished product is wrapped in different- coloured cellophane or Japanese paper. The Japanese paper is made from different kinds of tree bark; it is sturdier than the ordinary paper that is made of wood pulp. Japanese paper is used in making origamis and even parols or Christmas lanterns.


Polvorons wrapped in cellophane.


The Polvoron has a lot of variants in the Philippines. I have tasted Polvoron with pinipig or rice crispies, cashew nuts, and even peanut butter flavor! In this recipe, I will teach you how to make the plain Polvoron and when you’ve learned how to make it, you can put together your own version later on.




  • 4 cups of sifted all-purpose flour
  • 2 cups of powdered milk
  • 1 ½ cups of sugar
  • 1 ½ cups of unsalted butter, softened
  • Polvoron molder
  • Pre- cut Japanese/cellophane wraps

You can buy Polvoron molders in Filipino stores or order online.




The first thing you have to do is take the raw taste off the flour. Heat a pan and add in the flour. Reduce heat to medium temperature and stir the flour regularly to avoid from burning. I suggest you use a heat-proof spatula because cooking the flour might take a while.


Once the flour turns slightly brown, turn the heat off and let it cool for a few minutes.


Add the powdered milk and sugar in the pan and mix thoroughly.


Once the flour, milk, and sugar are combined, add the softened butter and mix well.


After you evenly distributeall ingredients, allow the butter to cool to make sure the mixture will be clumpierand won’t be too crumbly.


Lay out molded Polvoron on Japanese paper or cellophane.


Scoop out a spoonful of themixture using Polvoron molder and lay it on pre- cut Japanese or cellophane paper. Wrap it up by twisting the paper’s sides.


That’s it! You now have the Filipino version of Polvoron. Serve it to your Filipino friends and introduce them to you non Filipino friends next time they come around.


Chocolate-coated Polvorons!


Tita Kathy’s tip:

If you don’t have a Polvoron molder, oval cookie cutters can be a good substitute. If you want to have a chocolate- coated Polvoron, just stick a toothpick in a Polvoron and dip it in melted chocolate! Let it cool and dry first before wrapping it in Japanese paper.

Try adding in your favorite nuts in the mix and come up with your own version of Polvoron. Let us know what you came up with in the comment box below!



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