Culture & History
Art & Writing
Music & Dance
Welcome back to another post by FSAT's blog Kwentuhan! Today we would like to share with you all a delicious and irresistible Polvoron recipe by one of our lovely Education and Philanthropy Execs, Marie!
When did you first try Polvoron and what was that experience like for you as a Filipino Canadian?
My memory of my childhood isn't that great and I usually remember what is retold to me rather than the memory itself. I'd say the first time I remember trying Polvoron was probably when my dad or one of my titos/titas brought it back when they visited the PH. I really love sweets and milk-y flavours so I really love it. Growing up, it was something I could easily share with friends, both who did and didn't associate as being from the PH and it's still a treat I enjoy eating today.
What did you decide to try making Polvoron?
I honestly tried for the first time over the summer! After joining FSAT, I've been more open to making Filipino food since it was never something that intrigued me in the past. We have a Goldilocks cook book from family when flew over for a wedding and I just decided to open it up and landed on the Polvoron recipe!
How did you come up with your Polvoron recipe?
When I stared at the Goldilocks recipe, I know off the bat that I wasn't gonna follow it because it required a lot of fats (butter/margarine) and I personally didn't think it was proportionate to the other ingredients, so I decided to experiment! After the first trial, turned out as I played with butter measurements, my sister and I decided to experiment by browning the butter, adding cocoa nibs/chocolate chunks/cookie crumbs/pecans/peanut butter powder, and a bunch of other random things we saw lying around. I've honestly only made it 2 or 3 times since it's not something I regularly crave but it is super simple to make and was a nice place to start my venture in Filipino desserts.
Marie's simple yet scrumptious recipe is a must-try during quarantine and we guarantee you that this is something you do not want to miss. But before we start cooking, I asked Marie a few questions to learn more about what this classic Filipino delicacy means to her and where her passion for cooking/baking stems in hopes that we can all be inspired by Marie! So kwentuhan muna tayo (let's chat first) shall we?
How did you develop a passion for cooking?
It's something I associate a lot of happy memories with and that's why I think I enjoy it. I remember helping my parents or older siblings bake and cook and as I got older, my friends and I would meet up to cook and bake as well. Also, just seeing the happiness of the people who eat the food you make will never get old.
As we have read, Marie is someone who experiments, takes chances with cooking, and overall fulfills her passion for the culinary arts all while embracing her Filipino heritage! I hope that with Marie's story, we can all feel inspired to jump out of our comfort zones and embrace our Filipno culture through the beauty of food. Thank you Marie for sharing your wonderful story with us and now, let's dive right in to that delicious Polvoron recipe!
1 ⅔ cups flour
⅔ cups powdered milk
½ cup sugar
½ cup butter
Rice krispies cereal (as a replacement for pinipig)
Yield: 47 pieces
1. Toast flour on medium heat for about 10 minutes. Constantly stir the flour or it will unevenly brown. You are looking for a deeper brown colour which will also release a fragment scent.
Toasted flour is safer to eat than raw flour and also gives a deeper flavour.
2. Melt butter in a pan.
I prefer to brown the butter since this also heightens the overall flavour. You can do so by leaving the butter in the pan longer (on simmer) until it reaches a golden brown colour. Also, if you want a denser texture or prefer the buttery flavour, feel free to add more butter and/or butter alternatives (margarine, shortening, etc.) since I prefer powdery polvoron! Or if you decided to add a dry flavouring (ie. nuts, crushed cookies, etc.) add more butter (alternatives) otherwise the polvoron will not hold shape.
3. Add the butter, flour, sugar and powdered milk (I used skim since we usually drink skim milk at home anyways but whole powdered milk will probably give it a stronger flavour) in a bowl and mix.
You will get a powdery texture but it will mould when compressed (kind of like a cheesecake crust!). It will look off white or a pale brown depending on how long you choose to toast your flour and whether or not you brown the butter.
4. Optional: Add any side toppings
I added crushed Oreos, just the cookie w/o the cream, to half the mixture.
5. Use a polvoron mould to compress the mixture and put it on a lined (either parchment or a silicone mat) and let them sit for a couple of hours. If you do not have a polvoron mold, you can use a cookie cutter and pound the mixture in the cookie cutter until compact and molded. Enjoy!