1-First Steps: Toasting and Cooling First, toast the flour in a dry pan over medium heat for about 10 minutes or until it turns golden brown, stirring constantly to prevent burning and develop that nutty flavor essential to polvoron. Allow the toasted flour to cool completely to avoid melting the butter in the later steps, which helps maintain the mixture’s crumbly texture. This cooling process is crucial for achieving the heavy, soft consistency traditional in polvoron recipes.

2-Mixing and Molding In a large bowl, combine the cooled toasted flour, powdered sugar, powdered milk, and any optional ingredients like crushed peanuts or shredded coconut, mixing well for even distribution. Gradually add the melted fat, such as butter or lard, to the dry mixture, stirring continuously to create a crumbly but moldable texture that holds its shape without baking. Press the mixture firmly into polvoron molds or small molds lined with wax paper, then chill the shaped polvoron in the refrigerator for at least one hour to set and enhance the flavor.