How to make Polvoron



  • 1 cup butter
  • 1 cup powdered milk
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla


  1. Soften butter and set aside;
  2. Toast flour in a wok;
  3. When flour is golden-brown, take out of the heat and mix in softened butter, milk, sugar, and vanilla until everything is incorporated;
  4. Mold, wrap in Japanese paper, and enjoy!


If you don’t have butter…

Margarine and shortening both come from vegetables, while butter is an animal product, and has the highest fat content amongst the three.

These fats give moisture, tenderness, and, when creamed with sugar, become leaveners that help baked goods rise.

You can substitute margarine for shortening or butter, or vice versa—but you probably won’t get the same taste. Butter leaves a rich taste, shortening has no taste, and margarine has a rather oily taste.