WATCH: How to Make Brown Butter Polvoron

Brown butter brings this Filipino snack to an even more delightful level.


Brown butter is the secret ingredient to making this polvoron extra delicious. Make brown butter by melting butter over medium heat using a light-colored pan (to help you see the color), making sure to watch over it as it melts. Swirl the butter until it foams and turns to a light toasty-brown color. It will have a nutty aroma and adds a layer of flavor to this Filipino treat. 


3/4 cup unsalted butter
1 1/4 cups powdered milk
3/4 cup caster sugar (available in all major groceries) 
1 3/4 cups cake flour
1/4 cup almond flour* (available in Healthy Options)



 Make the brown butter: Melt butter in a small saucepan over low heat until it gives out a nutty flavor and color changes to light brown, about 8 to 10 minutes.

2 Combine sugar and powdered milk in a bowl; set aside.

3 Place flour and almond flour in a pan; mix well. Toast over low heat for about 8 minutes or until golden brown and smells like toasted bread. Stir continuously to prevent flour from burning. Add flour mixture to milk mixture; mix well. Set aside.


4 Add butter to the flour mixture. Stir with a wooden spoon until well incorporated and texture resembles wet sand.

5 Using a polvoron mold, shape the polvoron and carefully place on a plate. Wrap individually in cellophane to give away as presents or store in an airtight container. These will keep for 1 week at room temperature or 2 weeks in the refrigerator.


*Note: to make your own almond flour, grind whole, unroasted nuts in a food processor until smooth and powdery.


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