Our Childhood Favorite Polvoron Tweaked For Even More Flavor

Polvoron—simply butter, flour, sugar, powdered milk—brings back special childhood memories, wrapped in brightly colored papel de japon or cellophane paper. Why not give this old-fashioned Pinoy sweet a makeover, adding even more local flavor with dried mangoes and desiccated coconut? Or you can you can use other dried tropical fruits as well. For a healthier take, replace part of the sugar with coconut sugar. It’s easy enough to make this favorite treat to give as a gift or just hoard for yourself!

Tropical Polvoron

Serves 6 to 8

• 1 1/2 cups powdered milk
• 1 1/2 cups all-purpose flour
• 1/2 cup desiccated coconut
• 1 cup sugar
• 1/4 cup finely chopped dried mangoes
• 1 cup melted butter

1. Combine powdered milk, flour and desiccated coconut in a pan. Toast the mixture over medium high heat, stirring continuously until it turns beige.

2. Add in the sugar and mix to combine. Remove from the heat.

3. Add in the dried mangoes. Toss to combine.

4. Add in the melted butter and mix until evenly distributed.

5. Press into oval shapes using a polvoron mold. Wrap in colored paper.

CHEF’S NOTE: For a sturdier polvoron, place the molded pieces on a lined sheet pan and bake for 2 to 4 minutes. Cool the pieces before wrapping individually.

Photography by Paul del Rosario