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Polvorón or also known as “Pulburon” in Tagalog is a type of shortbread and holiday delicacy that originated from the Iberian Peninsula. It is produced mostly in Spain and Latin America and is a popular dessert in the Philippines. As its name which comes from the Spanish word Polvo (“dust”) suggests, it’s a soft, crumbly confection made of flour, milk, sugar, fat, and nuts. There are several recipes for this Filipino treat that are available today, there are cookies and cream, peanuts, chocolate, and many more.
- Butter or Margarine
- Toasted Flour
- Milk Powder
How to make Polvoron
Heat a frying pan then put-in the flour and toast it until the color turns light brown. Stir while toasting to prevent the flour from being burnt.
Once the flour is toasted, let it cool down then transfer it to a mixing bowl.
Add the powdered milk then stir it using a whisk.
Put-in the granulated sugar then stir it again.
Add-in the crushed Pinipig then stir until every ingredient is well distributed.
Pour-in the softened butter and mix it well.
Using a Polvoron molder, scoop the mixture and put it on top of pre-cut cellophane then wrap.