Pulvoron is the Filipino version of a shortbread cookie. Made with toasted flour, milk, butter and sugar, it’s rich, tender and crumbly that’s similar to a true shortbread. So addicting!
Course: Dessert, Snack
Author: Pam from PinoyBites
2cupscake flourlightly toasted*
1 ¼cupspowdered milk
½cupplus 1 tablespoon sugar
Pulvoron mold or ¼ cup (shallow) measuring cup
Pre-cut cellophane or Japanese paper *
Place the flour on a dry shallow pan. Turn the heat to medium and stir continuously for a few minutes until lightly browned (lower the heat if it’s browning too fast). Set aside until cool.
In a large bowl, add the toasted cake flour, powdered milk and sugar. Stir to combine then add the melted butter. Mix very well using a spatula until all the ingredients are fully incorporated. It will look like wet sand.
Fill the mold with the pulvoron mixture and press it firmly against the bottom of the bowl, making sure the mixture is packed well to create a compact pulvoron that unmolds easily. Close and twist the ends (like a candy wrapper). Repeat with the rest and enjoy!
Store at room temperature for a few days or refrigerate.
*Pre-cut cellophane wrapper or Japanese paper are used to wrap pulvoron. A thin wax paper can also be used if you can’t find any of the above. Or, you can pack them in small mason jars and eat with a spoon. We do that too😂