Polvoron Recipe (Filipino Dessert)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour provides a lighter texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a subtle flavor.

powdered milk

🥗Healthier: almond milk powder

💰Cheaper: regular milk powder

Almond milk powder is lower in calories and suitable for lactose-intolerant individuals.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

Lightly toast 1 cup of cake flour in a pan over medium-high heat for 5 to 7 minutes, stirring continuously until it becomes a light toasted brown color.

Sift the toasted cake flour into a mixing bowl.

Add 1 and 1/2 cups of powdered milk and 1/2 cup of white sugar to the mixing bowl and mix thoroughly.

Melt 1/2 cup of salted butter in a small pot over medium to medium-high heat, then pour it into the dry mixture once melted.

Mix everything well using hands or a rice paddle.

Use a polvoron molder to shape the mixture, pressing it firmly against the sides of the mold and then onto a plate to compact it.

Wrap the molded polvoron in cellophane wrappers, twisting the ends to secure them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens