The classic polvoron recipe is a family favorite — even my late father-in-law craved it. And my kids love it, too, so I make this from time to time, which my schedule permits. Here, I am sharing this very simple recipe with you. Feel free to copy or share it.

Memories with the Classic Polvoron Recipe

It seems that every family has their own classic polvoron recipe. Meanwhile, others prefer the flavored variants, like those with cashew nuts, peanuts, pinipig, or cookies and cream.

But there’s something very comforting about the classic polvoron. Every time I made it, my father-in-law would reminisce about how his mom made it after World War II and made a living out of it. He told me how his mom would work long hours mashing the little flour balls to make the texture consistent.

In my case, I am quite lazy, so it’s okay for me to have some flour balls in there. Besides, I don’t sell my polvoron. We just eat them all.

Polvoron is a kind of shortbread made of only four ingredients: flour, milk, sugar, and butter. It is very simple but tastes so good. Sharing with you my polvoron recipe, which also made for a fun bonding time with my daughters.

Classic Polvoron Recipe

Most commercial polvoron uses a proportion that has more flour than milk. But since this is only for our family’s consumption, I prefer to use more milk powder. After all, the nutrition will just go to my kids.

Cooking Note:
If you prefer flavored polvoron, like cookies and cream, you can still add about 3/4 cup of crushed chocolate cookies to this recipe. This has enough butter to make the dry ingredients stick together. Depending on what you will add, you may need to adjust the sugar levels.

Ingredients:

• 2 cups all-purpose flour
• 2 1/4 cups powdered milk
• Less than 1 cup of refined sugar
• 1 cup butter, melted

Procedure:

1. In a pan, toast the all-purpose flour, moving around continuously to avoid burning. Turn off heat when the flour has turned light brown. Keep moving the flour around until the pan is cool, as the cooking process will continue on the heated pan.
2. When the flour has cooled down a bit, mix in the milk.
3. In the bowl of melted butter, add the sugar and mix well. You can choose to add a whole cup of sugar but I chose not to fill up the cup, so that this polvoron will have less sugar. I am not very comfortable with giving a lot sugary foods to my kids.
4. Pour the butter with sugar into the powder mixture and mix well.

Cooking Note:
You may opt to use the metal polvoron mold to make individual pieces. But to make things easier, just store the sweet and milky powder in a jar. When you want to eat, just spoon some out. This way, you don’t need to make use of paper or cellophane as wrappers. Less work, too.

Expiry: I am not really sure how long this polvoron will last at room temperature, as this is almost always consumed by at most 3 days at our home. You cannot refrigerate this either.