Polvorón is a crumbly Spanish shortbread that uses three main ingredients—flour, milk, and sugar. The Filipino version uses the same ingredients but is cooked differently. The Pinoy polvorón is a crumbly, powdery dessert or candy that uses butter as its only wet ingredient, which means the milk it uses is in powder form. This candy is very dry (you need a lot of liquid when eating this) and has the consistency of pastry crumb topping. It’s like making a crumb topping and eating it as it is.
500 grams all-purpose flour
250 grams powdered milk
250 grams sugar
150 grams unsalted butter, chopped into cubes
Special equipment needed: polvorón molder
1. In a big pan or wok, mix together flour, milk, and sugar. Then over very low heat (flour burns easily), slowly toast the powder mix, stirring constantly. Cook until mixture changes color to light brown. This will take about 30 to 45 minutes.
2. When it’s done, turn off heat and put in butter. Mix until well incorporated. This will bind the mixture together.
3. Then using the molder, mold polvorón. The molder comes in various shapes and sizes. Holding it like a syringe, push molder in the mixture and uses the sides or the bottom of the pan, push molder to form the mixture into a solid piece. Chill before serving. Enjoy!