Special Choco Oreo Polvoron

Photo Credits: Shiela Mae Dela Torre; ctto


  • 1kilo all purpose flour
  • 1kilo white sugar
  • 1/2 margarine
  • 1/4 skim milk
  • 300 grams alaska milk powder
  • 10packs oreo
  • Water cellophane


  1. In a small sauce pan or skillet, toast the flour over medium-low heat. Stir continuously to avoid burning. When the color of the flour turns beige, turn off the heat.
  2. Cool the flour for 10 minutes then sift it, with the pinch of salt, into a large mixing bowl.
  3. Sift the sugar and milk together in another mixing bowl. Combine all the sifted ingredients and stir well. Or, you can sift them all together. Pour in the melted butter. Mix well.
  4. Fill the mould with the mixture. Press the mixture into the mould well using the back of a spoon. Release the polvoron and stack them in an airtight freezer container.
  5. Chill (we prefer to freeze) for a few hours or until firm.
  6. Wrap in pieces of cellophane paper.

Credits to: casaveneracion.com