Authentic Filipino Polvoron Recipe

Written on June 13th, 2007 by Jenna
Posted in Cooking, Food and Drinks, Recipes

Taking a break from our Latin American tour of beans and rice, tamales, and menudo, we are visiting the other side of the world. Part of being a perfect housewife is familiarizing yourself with a variety of World cuisines.

xiomei.jpgOne thing I notice about popular TV shows is that the parent network tries to mold the cast into a more politically correct group of actors. They compel the writers to add minorities in the script so that they can appease affirmative action activists or simply just increase their Nielson Ratings Demographic. Take for instance the Applewhites. Mark Cherry wanted to portray this family as Caucasians but the producers did not agree. They wanted to add some “ethnicity.” Practically, every major ethnic group has been portrayed on Desperate Housewives. You have the Hispanic Solis’ and the African American Applewhites. But I ask you. Where are the Asians!? They can live in nice houses too!

Asians are not well represented on TV. They are usually cast in minor roles like a crazy, babbling, thick-accented maid (Gabrielle’s previous two housekeepers). Ask anyone to mention an Asian actor in mainstream entertainment and he or she will probably say “Lucy Lui” … or be stumped. So, for the Asian’s who are left out of television, this recipe is for you.

Polvoron is a common desert made in the Philippines. It is a powdery confectionery that is like a cross between candies and cookies. If you have trouble finding a polvoron molds, you can buy them at this blog network’s eStore. Currently, the only other place I would look is in a Filipino food market or the actual Philippines! Good luck!

Polvoron Recipe

  • 1/4 Cup of Crushed Raw Peanuts
  • 1 Cup of Flour
  • 1/3 Cup of Sugar
  • 1/2 Cup of Powdered Milk
  • 1/3 Cup of Melted Unsalted Butter
  • Gift Tissue Paper
  1. Sauté the peanuts with a little butter in a shallow skillet until brown
  2. Add flour and toast until light brown
  3. Add sugar and powdered milk
  4. Mix butter thoroughly in skillet
  5. Compact mixture in polvoron molder/press
  6. Set molded candies on a cookie tray and refrigerate for a couple of hours so that the butter can harden them
  7. Cut tissue paper in 5” x 5” squares
  8. Wrap when the polvoron is hard enough so that it does not break

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22 Responses to “Authentic Filipino Polvoron Recipe”

  1. Susan Says:

    i’m half filippino and i enjoy to eat polvoron but i cant find a decent recipie anywhere! so im just thanking you or this and i hope tovisit this site again for somemore delicious tagalog meals.

  2. Jeanna Says:

    susan, welcome to Be a Bree! I’m always thrilled to meet new readers and people who’ve tried our recipes and tips! Stay tuned in the next two weeks for one or two more “tagalog” recipes!


  3. salynd garcia Says:

    can have a furnish copy of polvoron recipe…

  4. tulipfleurs Says:

    I think your site is fun and interesting. Thanks also for posting the recipe for the polvoron. May have to try it one of these days. Salamat! 😉

  5. Joy Says:

    Hi! I’m starting to make polvoron for extra income. I would like to add some twist to the regular polvoron like a chocolate coated polvoron. Could you possibly help me out how to this? thanks in advance!

  6. charlotte Says:

    If you are ever in Manila, I recommend you look for HOP (house of polvoron). Their polvoron is really good.

  7. janette A. Guting Says:


  8. carmita Says:

    Thank you for the polvoron recipe. I have not made this since I came home to Manila in 1995 from Vancouver. I will only eat this for Christmas and do it every year. I just love eating polvoron!

  9. Rose Says:

    hi there! thank you for posting the recipe. i will make polvoron today, personally pack/wrap and plan to give it for my ninong and ninangs (sa kasal). i am sure they will love it. happy holidays everyone!

  10. Rosabel Says:

    Hi…lost my recipe of polvoron and tried on the internet…thank for having one…there are more filipino delicacies that are delivious and you need to try…

  11. alex Says:

    nice to have a recipe of polvoron here,im a father of 3kids and just staying at home,what else to do,is think how to have my own income,id like also to have the recipe of pizza nad step by step procedure,plsssssss..thanks for the help.more power…

  12. David Says:

    Some polvoron makers would also add pinipig. Are there other twists to making polvoron? Maybe some of the readers can share. Thanks.

  13. Eunice Says:

    Thanks for posting this recipe! I’m excited to try cooking polvoron…for the first time.

  14. Tes Says:

    Try adding ground toasted peanuts or cashew nuts, they add a lot of flavor to the polvoron.

  15. Gretta Says:

    Thanks for the great recipe! I LOVE the concept of your site!

  16. Gretta Says:

    Oh yeah, and I forgot to say thanks for the link to the polvoron molders. I can’t find them anywhere!

  17. Chris Says:

    Anyone know where to get a polvoron mold in US?
    I need in one week.

  18. dom Says:

    Thank you for the polvoron recipe and it works well.. I modified a bit with some different flavors, even the filipino were happy with it.
    Thanks again! Sslamat

  19. BLUE Says:


    2 cans of condensed milk
    3 egg yolks
    1 tablespoon of melted butter
    3 tablespoons of chopped langka (jack fruit)
    3 tablespoons of chopped nuts

    In a bowl cream the egg yolk and condensed milk. Then pour in a casserole and cook slowly over medium fire. You should continue mixing it to avoid sticking. Cook it until it thickens. Add your chopped nuts and jackfruit. Let it cool and form the shape (ball or pyramid shape) you want.

    2 cans of condensed milk
    plastic cellophane for wrapping


    You will have to use a regular frying pan to get the best result, not the non-stick one.
    Pour the condensed milk in pan and put on medium heat.
    Using a metal spatula, stir the milk as if you are scraping the bottom of the pan.
    This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly.
    You can tell that the yema is done if your condensed milk sticky.
    Let it cool and wrap in cellophane cut outs for easy serving.

  20. erika Says:

    polvorine are the coolest food ever there is

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