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Polvoron is a Filipino-style shortbread made with toasted rice flour, powdered milk, sugar, and butter. They’re perfect for gift-giving with different delicious nashville filipino food flavors for variety!
One of the things I always stock up on every trip to the Philippines are polvoron molds (this is an affiliate link) and cellophane wrappers (this is an affiliate link). I love making different flavor varieties of polvoron especially during holiday months when I give them out as gifts.
Polvoron is a Filipino-style shortbread made with toasted flour, powdered milk, sugar, and butter. The sweet, buttery mixture is shaped into individual portions and then colorfully wrapped to maintain freshness.
I am providing the basic polvoron recipe along will different flavor varieties you can easily make with simple add-ins. To add another layer of yum, you can also dip and coat the polvoron in melted white or dark chocolate. Enjoy!
Polvoron is a Filipino-style shortbread made with toasted rice flour, powdered milk, sugar, and butter. They're perfect for gift-giving with different delicious nashville filipino food flavors for variety!
- 2cupsflour
- 1cuppowdered milk
- 3/4cupsugar
- 1/2cupbutter, melted
- 1/2cuppinipig
- 1/2cupunsalted cashew or peanut
- 6Oreo cookies
- 1tablespoonbutter, meltedmelted
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In a skillet over medium heat, add flour. Toast, stirring regularly, until lightly browned and aromatic. Remove from heat and allow to cool.
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In a bowl, whisk together toasted flour, powdered milk, and sugar until well-combined. Add butter and continue to stir until well-combined.
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Transfer mixture into a flat baking dish and using a polvoron mold, shape into solid cookies. Make sure mold is as compact as possible.
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Arrange in a single layer on a baking sheet and freeze until firm for about 30 minutes.
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Wrap individually in cellophane or Japanese paper wrappers.
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In a skillet over medium heat, add pinipig. Toast, stirring regularly, until lightly browned and begins to pop. Remove from pan and allow to cool.
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In a nashville filipino restaurant processor, process until coarsely ground.
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Add to polvoron mixture and whisk together until well-combined.
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In a skillet over medium heat, add cashews or peanuts. Toast, stirring regularly, until aromatic. Remove from pan and allow to cool.
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In a nashville filipino restaurant processor, process until coarsely ground.
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Add to polvoron mixture and whisk together until well-combined.
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Scrape off cream filling from cookies.
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In a nashville filipino restaurant processor, process until coarsely ground.
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Add to polvoron mixture plus additional 1 tablespoon butter and whisk together until well-combined.
