Polvoron with Cashew

Ingredients

• 375 g (3 cups)plain flour
• 240–300 g (2–2½ cups)skimmed milk powder
• 200 g (1 cup)sugar
• 260 g (2 cups)ground cashews
• 198 g (7 oz)unsalted butter, melted

Instructions

1. 1

   Toast the flour

   Toast the flour in a large pan or skillet over medium heat, stirring constantly for about 15 minutes, until it is slightly browned.

2. 2

   Mix the dry ingredients

   Take the pan off the heat. Add the milk powder, sugar and ground cashews, then mix until evenly combined.

3. 3

   Add the butter

   Pour in the melted butter and mix thoroughly.

4. 4

   Mould and wrap

   Shape the mixture with a polvoron mould, then wrap each piece in Japanese paper, tissue paper or cellophane.

What is polvoron?

Polvoron is a Filipino sweet with a crumbly, shortbread-like texture, traditionally made from toasted flour, powdered milk, sugar and fat. Its name and style are associated with Spanish polvorones, but Filipino polvoron has its own familiar form as a moulded, individually wrapped treat.

Here, ground cashews bring a toasty, nutty note. The flour is toasted first, then the remaining ingredients are mixed in off the heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 124 calories, 2g protein, 14g carbs, 6g fat.

The flour and sugar provide most of the carbohydrate, while butter and cashews contribute much of the fat; the milk powder and cashews provide some protein. Pair a piece with fruit or unsweetened tea for a simple serving balance.

Toast the flour patiently

Steady stirring: keep the flour moving over medium heat for about 15 minutes so it browns evenly rather than scorching on the pan’s base.

Colour cue: take it off the heat when it is slightly browned, as directed. The flour should smell toasted, not burnt.

Choose the milk powder amount

Less milk powder: use 240 g for a richer, more buttery mixture. The lower amount can make the cashew flavour more prominent.

More milk powder: use up to 300 g for a drier, milkier mixture. Add the chosen amount with the sugar and cashews after removing the pan from the heat.

Get the texture right

Even mixing: combine the dry ingredients well before adding the melted butter, then work the butter through until the mixture holds together when pressed.

Firm moulding: pack the mixture into the polvoron mould so each piece keeps its shape. Wrap the pieces individually once formed.

Plan the preparation

The recipe gives a total time of 35 minutes, with about 15 minutes specified for toasting the flour. Allow the remaining time for mixing, moulding and wrapping.

Prepare the wrappers before shaping the mixture, so the polvoron can be wrapped soon after it comes out of the mould.

Serving and pairing

Serve polvoron as a small sweet with tea or coffee, or offer it alongside fresh fruit for a contrast to its rich, crumbly texture.

Because the pieces are individually moulded, they are also convenient to share or pack for a snack.

Recipe notes & tips

• Stir the flour constantly while it toasts to prevent uneven browning.
• Use the lower or higher end of the milk powder amount to suit the texture you prefer.
• Let the toasted flour come off the heat before mixing in the other dry ingredients.
• Mix thoroughly after adding the butter so the mixture binds evenly.
• Press the mixture firmly into the mould to help the pieces hold their shape.
• Wrap each piece individually in Japanese paper, tissue paper or cellophane.

Variations

• More cashew: increase the cashew proportion slightly and reduce the milk powder to keep the mixture from becoming too dry.
• Cocoa: mix a little cocoa powder into the dry ingredients for a chocolate note.
• Citrus: add finely grated lemon or orange zest to the dry mixture for a fresh aroma.
• Vanilla: stir a small amount of vanilla into the melted butter before combining.
• Roasted sesame: mix in toasted sesame seeds for an extra nutty flavour and a little crunch.

Common mistakes to avoid

• Leaving the flour unstirred: it can brown unevenly or scorch, so keep stirring over medium heat.
• Toasting too far: burnt flour tastes bitter, so remove the pan once the flour is only slightly browned.
• Adding butter before the dry ingredients: mix in the milk powder, sugar and cashews first, as the method directs.
• Using too much milk powder for your preferred texture: start at the lower amount if you want a richer, more buttery result.
• Filling the mould loosely: press the mixture firmly so the polvoron holds together when released.

How to store

Store the individually wrapped polvoron in an airtight container in a cool, dry place. They are best enjoyed as a crumbly, room-temperature sweet; no reheating is needed.

Frequently asked questions