One of my favorite local snacks growing up is Pulvoron. Living in abroad for college, this would be one of the things I would bring back with me from Manila.
The name derives from the Spanish word powder. This snack is mainly made out of powdery substance ingredients such as toasted flour, powdered milk and sugar. Butter or Margarine is what sticks them all together.
I tweaked the traditional recipe with a few things that I like to bake with. First of all, I added Almond slices that I crushed instead of “Pinipig” (toasted rice). I didn’t use almond powder because I wanted there to be a crunch to the bite. Next, I didn’t just melt my butter, I waited ’til it became “Beurre Noisette”. Which is french for brown butter and literally means hazelnut butter. It gives out a nice nutty flavor to the pulvoron. And lastly for an extra crunch, I replaced some of the powdered sugar with fine brown sugar.
Have fun making this local fave!
’til next time
I used a plain round shape cutter next time I’ll try using my other funky cookie cutters instead.
I had it for merienda with some tea to wash them down.
- 1 3/4 C Cake Flour
- 1/4 C Crushed Almonds
- 1 1/4 C Powdered Milk
- 1/4 C Fine Brown Sugar
- 1/2 C Powdered Sugar
- 3/4 C Melted Butter
- In a bowl, whisk together your sugars and powdered milk.
- Toast the flour and almonds in a pan on low heat until it gets a nice golden color and it starts to smell like toast.
- Melt the butter. For brown butter, wait til the color changes from yellow to a light brown color and gives out a nutty flavor.
- Mix the butter and toasted Flour+Almond mix with the rest of the ingredients. Until well combined. It will resemble wet sand.
- Pour the mix into a brownie pan, compact it well. It should be a half an inch thick. Take your cookie cutter, cut out the shape and delicately place it on a pan.
- Pulvoron can be wrapped individually in cellophane to give away as presents. I place them in a resealable container if it’s for my own consumption.