Polvoron Recipe is classified as a “mantecado” which is a name for a variety of Spanish shortbreads. The polvoron recipe is commonly prepared as dessert in special occasions like Christmas.
This has also been popular to many other countries including, Cuba, USA, and of course the Philippines. In Cuba, it is one of the most popular ice cream flavors, which is also known as the “Latin Vanilla”. The Spanish influence to Cuba had resulted to the country adopting the polvorones flavor.
In the Philippines, the version is quite different as it’s dry, powered, and toasted with butter or margarine. There are also different local versions made, like polvoron with cashew nut or with rice crispies.
There are also ube, chocolate, buko pandan, and cookies and cream flavors available in the market. On the other hand, it is made with anise and is known as Pan de Polvo in the south Texas region of the United Stated of America.
I do not personally get the point of literally eating a powder as it can get stuck in your throat and can cause serious injuries, seeing people eat it is quite fascinating and this is where you can see the how culture evolved in many and distinct ways.
The coolest about the Filipino version of Polvoron Recipe is that they innovated by adding more powder flavor such is cooking and cream, peanut butter as well as coffee, you can commercially buy it from Goldilocks.
- 4 cups flour
- 2 cups powdered milk
- ½ cup sugar
- 4 tbsp butter
- Heat a pan or wok in low fire.
- Roast the flour until light brown.
- Continuously stir to avoid uneven or over cooking.
- Turn off the heat and add in the powdered milk and mix well.
- Add in the sugar mix well and add the butter.
- Mold the mixture using the special polvoron molder.
- Wrap of you want to sell or keep for future consumption.
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