This delicacy was part of the Spanish influence. It comes from the Spanish word polvo, which means dust. This is a type of Spanish shortbread that is made of flour, milk, sugar and nuts. It is soft, dense and very crumbly.
The Filipino version is a little different in a sense that it uses a lot of powdered milk or dried whole milk along with toasted flour, and margarine or butter instead of lard, and sugar. All the ingredients are mixed together, and then the mixture is molded in a special tool. After molding, the finished product is then wrapped in Japanese paper, cellophane or gift tissue paper.
Several local variants of the traditional recipe have been created through the years. According to your fancy or creativity, you can add pinipig (roasted rice puffs), cocoa powder, ground cashew nuts, crushed corn flakes and cinnamon. Chocolate-covered, strawberry, peanuts and cookies and cream variants are also available.
This was traditionally a part of the Christmas celebration but presently, it is available the whole year round. Here is a very simple recipe for this classic treat with a little touch of pinipig.
Preparation Time: 5 mins
Cooking Time: 40 mins
Yield: 10-15 pcs
2 cups all purpose flour
¾ cup pinipig, crushed
1 cups powdered milk
¾ cup granulated sugar
1 cup butter, melted
1. Heat an oil-free frying pan and add the flour. Toast it until the color turns light brown. Stir constantly to prevent burning.
2. Allow the flour to cool for about 20 minutes. When it has cooled off, put it in a mixing bowl.
3. With a whisk, mix the flour and powdered milk together. Add the sugar and continue stirring. Add the pinipig and mix all the ingredients together until they are evenly distributed.
4. Add the melted butter to the mixture. Let it stand for 10 minutes to allow the butter to cool off.
5. Scoop the mixture into a mold. Prior to wrapping, you can freeze them to firm them up.
6. Wrap them securely and it’s now ready to serve.
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