Why are my cookies and cream polvoron shaped differently? Because we no longer use the traditional tin molds. Their edges are so sharp that one bad move and you’ll cut your skin. And because the plates inside are not removable, cleaning them is a headache. If that’s not enough to make us stay away from them, they rust so fast too. So, we have switched to another kind of mold for making polvoron.
They are mooncake molds. They are available in different shapes and sizes, and the variety of patterns is endless. The photo on the right shows the interior with the plate removed. Both parts can be cleaned thoroughly after every use. No rusting problems either because the parts of the mold that touch the polvoron are made of plastic.
But enough about the mold. It’s really just an option if, like me, you don’t want to spend more time cleaning the mold than making the polvoron. Let’s talk about the polvoron instead. Is the cookies and cream polvoron any good?
Oh, they are lovely. Chocolate-y but not too much to overpower the flavor of the milk. The texture in unbelievably good too! Because of the addition of crushed cookies, the polvoron has less tendency to stick to the teeth.
We didn’t bother wrapping the cookies and cream polvoron individually because they were meant for home consumption. If you want to give them as gifts to friends, family or colleagues for holidays or any special occasion (or even if there is no special occasion at all!), just cut cellophane squares to wrap them. Don’t forget to chill them thoroughly though before wrapping to prevent them from crumbling.
Full recipe below
Cookies and cream polvoron
Equipment
- polvoron mold or mooncake mold
Ingredients
- ¾ cup all-purpose flour
- ¾ cup powdered full cream milk - plus two tablespoons
- ¼ cup superfine white sugar
- ¾ cup finely crushed Oreo cookies (including the creamy centers) - using a food processor is recommended
- 2 tablespoons cocoa powder
- ⅓ cup melted salted butter - cooled
- 1 pinch salt - if using unsalted butter
Instructions
- Toast the flour in an oil-free pan until lightly browned and nutty in aroma. Cool completely.
- When cool, stir together the flour, milk, sugar, crushed Oreo cookies, cocoa powder and salt in a bowl.
- Pour in the melted butter and mix until well-blended.
- Fill the mold with the mixture. Use the back of a spoon to press the mixture into the mold to make sure it is firmly packed.
- Push the mold handle to release the polvoron.
- Repeat for the rest of the mixture.
- Arrange the cookies and cream polvoron in a single layer in a container. Cover and chill.
- Optionally, wrap individually when well chilled and firm enough to handle without crumbling.
