How to Make Polvoron

Polvoron has become one of the most sought-after items and a favorite gift to give to overseas friends and family. It is primarily made with toasted flour, powdered milk, sugar and melted butter pressed in a special mold.

polvoronThere is such a huge demand for polvoron that in a survey conducted by the Business section of the Philippine Daily Inquirer last 2007, Goldilock’s Bakeshop named polvoron as their top-selling item—it sold more than their cakes! Polvoron comes in different flavors like Pinipig, Peanut, Pili, Cashew, Cookies & Creme, Classic, and Chocolate.

Special Polvoron Recipe

Materials needed:

Mixing bowl
Measuring cups and spoons
Wooden spoon
Japanese paper or cellophane
Polvoron molder

Polvoron Ingredients:

4 cups all-purpose flour
2 cups powdered milk
1 1/2 cup melted butter
2 cups sugar

Procedure on how to make Polvoron:

1. On a pan, toast flour in moderate heat for about 15 minutes, or until light brown, stirring constantly to avoid burning.

2. Remove the pan and transfer the mixture into a big bowl.

3. Add the powdered milk, and toss for another 3-4 minutes.

4. Add sugar and melted butter. Mix well.

5. Fill the polvoron mould with the mixture, press it hard by using a spoon, then release it. If it is still too loose, add more butter or olive oil. Make sure that you could pick up the polvoron without it crumbling straight away.

6. Place the polvoron in an airtight container, then chill in the fridge until firm.

7. Carefully wrap the polvoron individually in japanese paper or cellophane.

8. Keep the polvoron refrigerated until you want to eat them. You can store them on the fridge for about a week, or you can freeze them.

Polvoron Recipe 2

Polvoron Ingredients:

1 cup plain flour
1 1/2 cup full cream powder milk
1/2 cup sugar ( preferable very fine sugar)
1 cup melted butter or half margarine half butter
1/2 teaspoon salt
1/4 cup roasted pinipig

Polvoron Preparation:

Step 1. Roast the flour in a wok (slow heat to avoid burning)

Step 2. Roast flour until it is slightly brown

Step 3. Take it off the heat

Step 4. Mix milk, sugar, pinipig, salt and melted butter with the flour

Step 5. Blend them together

Step 6. Try your molder. Mold one and if it is still too loose, add more butter to it. make sure that you could pick up the polvoron without it crumbling straight away

Step 7. Wrap them with papel de hapon.

Try this simple polvoron recipe and sell it to your friends, stores and even to pasalubong shops to make an additional income into your pocket. This can be a great business idea after all.

Sources: entrepreneur.com.ph, duyan.com Photo: filipinasoul.com

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16 Responses

  1. Sol says:

    Can I ask po if bakit nilalagay sa refrigerator ang polvoron? Aside from storing it, is there other reason for it? Thank you answering po.

  2. Anna Ferrer says:

    Hi I will try it now. Pls. Guide me mam sir. Thank you

  3. micha says:

    anung milk po ang gamit

  4. ramil says:

    Mka right nga.. I bought na a molder hehe.. Go lng ng go..

  5. rose says:

    i try to make polovoron to start a new business.

  6. Rommel says:

    Hi guys!
    should you need ingredients like buttermilk powder or skimmed milk powder…you can email me at sales.rigelsfood@gmail.com or text me at 09202804549…we can supply you…we’re wholesaler of different milk powders…thanks! – Rigels Food Corporation

  7. mae says:

    i wnt to try make polvoron,para may xtra income aq

  8. rex sugui says:

    i want to start a polvoron making business

  9. Anonymous says:

    Thanks po! We'll use this recipe for our project o Monday! Thanks 😀

  10. Mafe Terencio says:

    mag umpisa pa lang ako, maghanap pa ako ng outlet.

  11. Nurfrideri Divinaflor Apo says:

    gumawa kmi sa school ang sarap,…

  12. I want to eat dat all.

  13. Lio Casta says:

    haha I how that ill make that.

  14. You’re right, Polvoron has become one of the most sought-after items and a favorite gift to give to overseas friends and family, and that’s why we have decided to start our own Polvoron-making business.

    Thanks for the info. =D

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