This classic Polvoron is irresistibly buttery, sweet, and nutty—and it only requires four simple ingredients! It’s quick to prepare, making it a perfect no-bake treat for gifting, snacking, or celebrating.
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This is one of the easiest dessert recipes you’ll ever make. No baking required!
Wrapping them might be a challenge—but you don’t even have to wrap them.
Polvoron is a year-round dessert, perfect as pasalubong or for any celebration. Like ube halaya, saba con yelo, halo-halo, and minatamis na saging, it’s a staple no-bake Filipino dessert recipe.
Jump to:
- What is Polvoron?
- Why You'll Love This Recipe
- Ingredients
- Substitution and Additions
- How To Make Classic Polvoron
- How to Wrap Polvoron
- Variations
- What To Serve With This
- Equipment Needed
- How to Store Leftovers
- Rose's Expert Tips
- Recipe FAQs
- More Filipino Desserts To Try
- Did you try this recipe?
- Classic Polvoron Recipe
What is Polvoron?
Polvoron is a Filipino dessert made with toasted flour, powdered milk, sugar, and butter. It’s a sweet and crumbly treat.
This dessert is rooted in Spanish influence but has evolved into a beloved Filipino classic. It’s perfect for celebrations, snacks, or pasalubong.
Why You'll Love This Recipe
- Easy to make: With only four ingredients, this dessert is simple yet impressive.
- No baking required: Perfect for when you’re short on time or avoiding the oven.
- Customizable: Endless flavor options to suit every taste.
- Perfect for gifting: A homemade treat wrapped beautifully is always a hit.
- Rich and buttery: The melt-in-your-mouth texture is unforgettable.
Ingredients
Here's what you'll need:
- All-purpose flour: Toasted to a golden brown, this gives Polvoron its nutty flavor.
- Powdered milk: Adds a creamy and milky richness to the mixture.
- Salted butter: The buttery goodness holds everything together and adds a hint of saltiness.
- White granulated sugar: Sweetens the Polvoron to perfection.
See recipe card for quantities.
Substitution and Additions
- Unsalted butter: Add a pinch of salt to balance the flavors.
- Brown sugar: For a caramel-like sweetness.
- Oat flour: For a healthier alternative.
- Cocoa powder: Mix in for a chocolate twist.
- Crushed nuts: Add texture and flavor.
- Ube extract: For a vibrant purple color and ube flavor.
- Matcha powder: For an earthy, green tea twist.
- Coconut flakes: For tropical flair.
- Vanilla extract: Enhance the overall flavor profile.
- Pinipig: For a traditional Filipino crunch.
How To Make Classic Polvoron
- Toast the all-purpose flour in a dry pan over medium heat until golden and fragrant. Stir constantly to prevent burning. Transfer the toasted flour to a large mixing bowl and let it cool.
- Add powdered milk and sugar to the flour. Mix until well combined.
- Melt the salted butter and pour it into the mixture. Stir until the mixture resembles wet sand.
- Use a Polvoron molder to shape the mixture into compact discs or ovals. Gently press to hold its shape.
- Place the shaped Polvoron on a tray and refrigerate for at least 30 minutes to set.
How to Wrap Polvoron
- Cut cellophane or Japanese paper into squares.
- Place a Polvoron in the center of the paper.
- Fold the sides over and twist the ends to seal.
Variations
- Chocolate Polvoron: Add cocoa powder for a chocolatey twist.
- Ube Polvoron: Mix in ube extract for a sweet purple treat.
- Cookies and Cream Polvoron: Stir in crushed cookies.
- Matcha Polvoron: Blend in matcha powder for an earthy flavor.
- Pinipig Polvoron: Add toasted pinipig for crunch.
- Peanut Butter Polvoron: Mix in peanut butter for a nutty kick.
- Cashew Polvoron: Incorporate finely chopped cashews.
- Coffee Polvoron: Mix in instant coffee granules for a caffeine boost.
What To Serve With This
- Hot chocolate: Perfect for dipping.
- Coffee: Complements the buttery sweetness.
- Milk tea: A modern pairing.
- Vanilla ice cream: Serve crumbled Polvoron on top.
- Halo-halo: Add as a mix-in.
- Fruits: Balance the richness with fresh mangoes or bananas.
- Yema: Another sweet Filipino treat.
- Bibingka: A festive pairing.
- Ensaymada: Sweet and savory balance.
- Puto: A lighter complement.
- Leche flan: Ultra-rich and creamy.
- Tea: Green tea or chamomile works well.
- Saba con Yelo: Refreshing and traditional.
- Minatamis na Saging: Sweet-on-sweet pairing.
- Puto Bumbong: Perfect for the holidays.
Equipment Needed
- Polvoron molder: For shaping perfect discs or ovals.
- Mixing bowl: To combine ingredients easily.
- Pan: For toasting the flour.
How to Store Leftovers
Store Polvoron in an airtight container at room temperature for up to a week. Refrigerate to extend shelf life.
Rose's Expert Tips
- Toast the flour evenly for the best flavor.
- Press the mixture firmly into the molder for a compact shape.
- Refrigerate before serving to help the Polvoron set.
Recipe FAQs
Polvoron originated in Spain but has been adapted into a beloved Filipino dessert.
It’s an indulgent treat, so enjoy it in moderation.
No, Polvoron and Mazapan are different treats, though both are crumbly and sweet.
It’s buttery, sweet, and nutty, with a melt-in-your-mouth texture.
Polvoron traces back to Spanish colonization, where it was adapted to suit Filipino tastes.
More Filipino Desserts To Try
Looking for other recipes like this? Try these:
Did you try this recipe?
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Classic Polvoron Recipe
Equipment
- 1 polvoron molder
- 1 MIxing Bowl
- 1 pan
Ingredients
- 2 cups all purpose flour
- 2 cups powdered milk
- 1 cup white granulated sugar
- 1 cup salted butter melted
Instructions
How to Make Polvoron
- Toast the all-purpose flour in a dry pan over medium heat until golden and fragrant. Stir constantly to prevent burning.
- Transfer the toasted flour to a large mixing bowl and let it cool.
- Add powdered milk and sugar to the flour. Mix until well combined.
- Melt the salted butter and pour it into the mixture. Stir until the mixture resembles wet sand.
- Use a Polvoron molder to shape the mixture into compact discs or ovals. Gently press to hold its shape.
- Place the shaped Polvoron on a tray and refrigerate for at least 30 minutes to set.
How to Wrap Polvoron
- Cut cellophane or Japanese paper into squares.
- Place a Polvoron in the center of the paper.
- Fold the sides over and twist the ends to seal.
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Notes
- Toast the flour evenly for the best flavor.
- Press the mixture firmly into the molder for a compact shape.
- Refrigerate before serving to help the Polvoron set.
