As mentioned in my previous entry, my daughter and I made filipino polvoron on my birthday and I wanted to expand a bit on this, and share the recipe we used.
The Filipino polvoron traces its origins to Spanish colonization of the Philippines (1565–1898). The word polvoron comes from the Spanish word polvo, meaning “dust” — a reference to its crumbly, powdery texture. It was introduced to the Philippines by the Spaniards, specifically based on Spanish polvorones, which were popular in Spain as part of a broader category of shortbread-like pastries known as mantecados.
However, while they share a name and general idea — a sweet, crumbly, melt-in-your-mouth treat — Filipino polvoron evolved into a distinct version with a unique flavour, texture, and cultural significance.
Key Differences Between Filipino and Spanish Polvorones
| Feature | Filipino Polvoron | Spanish Polvorones |
| Ingredients | Toasted flour, powdered milk, sugar, butter (sometimes margarine), often with variations like pinipig (toasted rice), ube, or cookies & cream | Flour, sugar, lard (manteca), and often almonds or cinnamon |
| Fat Used | Butter or margarine | Pork lard (manteca) |
| Flavour | Milky and sweet, often with local flavour twists | Rich, nutty, sometimes spiced or flavoured with lemon, cinnamon, or almonds |
| Texture | Soft, powdery, dry and crumbly, melts in the mouth | Crumbly but denser and oilier due to the use of lard |
| Preparation | No baking; flour is toasted on the stove, then mixed and moulded | Baked in an oven |
| Packaging | Individually hand-wrapped in colorful Japanese paper or cellophane | Wrapped in wax paper, often labeled with region (e.g., Estepa or Antequera) |
| Cultural Role | Popular as a homemade or commercially sold treat, especially during holidays and school fundraisers | Traditional Christmas sweet in Spain, particularly from Andalusia |
The recipe I used is as follows:
Ingredients
- 3 cups all purpose flour
- 2 – 2 ½ cups powdered milk
- 1 cup sugar
- 2 cups ground cashew / walnuts / almond (as you prefer)
- 2 cups unsalted melted butter
- 1/2 teaspoon vanilla
For a chocolate version add 3 Tbsp cocoa powder and increase the butter to 2 1/3 cups.
Instructions
- In a large pan or skillet, toast the flour over medium heat, stirring constantly for about 15 minutes or until slightly browned.
- Remove pan from heat and add the powdered milk, sugar and ground cashew and mix until well combined.
- Add the melted butter and again mix well.
- Form polvoron using a polvoron molder then wrap each in a japanese/tissue paper or cellophane wrapper
- In the absence of a molder, use a silicon tray for chocolates
- Refrigerate to solidify
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