This easy polvoron recipe makes sweet, buttery Filipino treats in three flavors: Classic, Matcha, and Apple Cinnamon.
Every time I come home to the Philippines, there’s one thing my relatives in the U.S. always ask me to bring back: polvoron.
But I haven’t been back in a while, and I figured, wouldn’t it mean so much more if I made it myself? So here we are!
Of course, I made the classic. But since we’re right at the start of fall as I’m writing this, I wanted to play around with a few new flavors. Apple was the first thing that came to mind.
I wasn’t sure how apple would work in polvoron, but wow, it was good. The apple really comes through, while the cinnamon adds a warm touch that pairs perfectly with the sweet, milky polvoron.
Then there’s Matcha, another flavor I haven’t really seen in polvoron but that makes so much sense. Its earthy flavor pairs perfectly with the sweet, buttery base.
So, you get three flavors with this recipe: Classic, Apple Cinnamon, and Matcha. Give them all a try!
What Is Filipino Polvoron?
Filipino polvoron is a sweet, crumbly shortbread cookie made with toasted flour, powdered milk, sugar, and butter. The mixture is packed into a special mold, then pressed into small round or oval pieces.
It’s based on Spanish polvorón, but the Filipino version is a little different. Powdered milk is a key ingredient, giving it that rich, milky flavor many Filipinos know and love.
You’ll often see individually wrapped polvoron sold in stores or given as gifts, especially around the holidays.
Classic is always popular, but you’ll also find flavors like ube, chocolate, cookies and cream, and matcha.
Why You’ll Love This Polvoron Recipe
- It’s so easy. You’d be surprised by how simple polvoron is to make. There’s no baking, and you only need a handful of ingredients.
- It’s easy to customize. Start with the classic recipe, then add different flavors. I’m sharing Matcha and Apple Cinnamon here, but there are so many others you can try.
- It’s perfect for gifting. Wrap each piece in colorful cellophane for an easy homemade gift. They’re especially fun to make for holidays, parties, and special occasions.
Ingredients
- All-purpose flour. Toast it first to get rid of the raw flour taste and give the polvoron its signature nutty flavor.
- Powdered whole milk. Gives polvoron its rich, milky flavor. Use whole milk powder for a richer, creamier flavor.
- Granulated sugar. Adds sweetness and a little texture.
- Salt. Just a pinch balances the sweetness.
- Unsalted butter. Melted butter binds the dry ingredients and gives the polvoron its rich, buttery flavor.
For the Flavor Variations
- Matcha powder. For the Matcha Polvoron. Adjust the amount depending on how strong you like your matcha.
- Freeze-dried apples. Grind them into a fine powder for the Apple Cinnamon Polvoron. They give you apple flavor without adding moisture.
- Ground cinnamon. Adds that warm cinnamon flavor to the Apple Cinnamon Polvoron.
How to Make Filipino Polvoron
This is probably the easiest cookie you’ll ever make. There’s no baking involved, and the process couldn’t be simpler.
1. Toast the flour.
Add the flour to a dry skillet over medium-low heat. Toast for 5-10 minutes, stirring constantly, until lightly golden and fragrant. Remove from the heat.
2. Make the polvoron mixture.
Combine the toasted flour, powdered milk, sugar, salt, and melted butter in a bowl. Use your fingertips to mix everything thoroughly until the butter is evenly distributed.
The texture should resemble damp sand and hold together when firmly pressed. If the mixture is too dry, add more melted butter, 1 teaspoon at a time.
3. Add your flavor.
For Matcha Polvoron, add 1 additional teaspoon melted butter and matcha powder. Mix well.
For Apple Cinnamon Polvoron, add 1 additional teaspoon melted butter, freeze-dried apple powder, and ground cinnamon. Mix well.
Skip this step for Classic Polvoron.
4. Shape the polvoron.
Pack the mixture firmly into a polvoron mold. Press well, then carefully release it onto a tray. Repeat with the remaining mixture.
5. Chill.
Refrigerate the polvoron for about 30 minutes to firm up before serving or wrapping. Enjoy!
Where to Get a Polvoron Molder
I got my polvoron molder from Amazon, and you can find plenty of different sizes and shapes there.
You can also check Filipino grocery stores and baking supply shops. If you’re in the US, Filipino and Asian retailers like Sukli also sell them online.
You can still make this recipe even if you don’t have a polvoron molder, though. Pack the mixture firmly into a small cookie cutter or measuring spoon, then carefully release it.
Two Fun Twists on Classic Polvoron
Classic polvoron is delicious as is, but it’s also such an easy base to play around with. For this recipe, I tried two different flavors: Apple Cinnamon and Matcha.
I was shocked by how good the Apple Cinnamon Polvoron turned out! Freeze-dried apples work so well here. They give the polvoron a distinct apple flavor without adding moisture to the mixture.
Just put freeze-dried apples in a zip-top bag and crush them into a fine powder with a rolling pin or the bottom of a heavy glass. Add a little cinnamon, and you get that sweet apple-cinnamon flavor in every bite.
For something less sweet, try the Matcha Polvoron. Matcha adds such a deep, earthy flavor that works well with the sweet, milky polvoron. I used 2 teaspoons, but feel free to adjust the amount depending on how strong you like your matcha.
Tips for the Best Polvoron
- Toast the flour carefully. Keep a close eye on it toward the end. Once the flour is toasted, it can go from golden to burnt very quickly.
- Mix with your hands. It’s better to use your fingertips to work the melted butter evenly through the dry ingredients and break up any dry spots.
- Pack the mold firmly. Press the mixture tightly into the mold so the polvoron holds its shape when released.
- Add more butter if it’s too dry. If the mixture won’t hold together, add more melted butter, 1 teaspoon at a time, until you get the right consistency.
- Experiment with flavors. I included Matcha and Apple Cinnamon Polvoron in this recipe, but there are so many other flavors you can try. For each variation, use one full batch of the classic polvoron mixture and add:
- Ube: 1-2 teaspoons ube extract
- Cookies and cream: 1/3 cup finely crushed Oreo cookies
- Chocolate: 2 tablespoons unsweetened cocoa powder
- Coffee: 2 teaspoons instant espresso powder
- Strawberry: 3-4 tablespoons finely ground freeze-dried strawberries
Why is my polvoron falling apart?
If your polvoron keeps falling apart, the mixture may be too dry. Add a little more melted butter, 1 teaspoon at a time, until the mixture holds together when firmly pressed. Also, make sure you pack the mixture tightly into the mold before releasing it.
Do you need a polvoron mold?
No, but a polvoron mold makes shaping much easier and gives you the classic look. If you don’t have one, firmly pack the mixture into a small cookie cutter, silicone mold, or measuring spoon, then carefully release it.
How to Store Polvoron
To Store: Wrap each polvoron individually in cellophane and keep them in a cool, dry place at room temperature for up to 1 week.
To Refrigerate: Wrap the polvoron in cellophane and refrigerate for up to 2 weeks.
To Freeze: Wrap each polvoron individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature before serving.
More Asian Dessert Recipes
Polvoron Recipe (Classic + 2 Fun Flavors)
Ingredients
- 1 cup all-purpose flour
- ½ cup powdered whole milk
- 6 tablespoons granulated sugar
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter melted, plus more as needed
- Polvoron Base
- 2 teaspoons matcha powder
- Additional 1 teaspoon unsalted butter melted
- Polvoron Base
- 4 tablespoons finely ground freeze-dried apple
- ½ teaspoon ground cinnamon
- Additional 1 teaspoon unsalted butter melted
Instructions
- Add flour to a dry skillet over medium-low heat. Toast for 5-10 minutes, stirring constantly, until lightly golden and fragrant. Remove from heat.
- Combine toasted flour, powdered milk, sugar, salt and butter in a bowl. Stir until well combined. Use your fingertips to mix everything thoroughly. The texture should resemble damp sand and hold together when firmly pressed. If any mixture is too dry, add more melted butter, 1 teaspoon at a time.
- For Matcha Polvoron: Add 1 additional teaspoon melted butter and 2 teaspoons matcha powder. Mix well.
- For Apple Cinnamon Polvoron: Add 1 additional teaspoon melted butter, 4 tablespoons freeze-dried apple powder, and 1/2 teaspoon ground cinnamon. Mix well.
- Pack the mixture firmly into a polvoron mold. Press well, then carefully release onto a tray. Repeat with the remaining mixture.
- Refrigerate for about 30 minutes to firm up before serving or wrapping. Enjoy!
One Response
oohh.. apple-flavored polvoron? Definitely triying this!