Hi, I’m Brian Dys — a photographer from the inside looking out · a composer entangled in electronic music · a UX designer · a spouse, a parent, & everything in between.
I bought a pack of polvoron from Goldilocks so it wouldn’t be embarrassing buying just two sticks of candles.
My first encounter with their polvoron was when my grandmother visited us and she brought it as pasalubong. It was in 1996, I guess. Since then, I always liked the taste.
Sometime around the same year or so, I baked it upon finding a recipe sitting around the house. It was perfect. I even thought of selling it.
Luck came but once.
One weekend, I went through the same recipe in my head – and I had to eat the polvoron using a spoon. It was a mound of white powder and sugar crystals. You could have played with it by whistling – like that old parlor game.
. . .
A polvorón (Arabic: ghurayba; Philippine languages: pulburon) is a type of Andalusian shortbread of Levantine origin popular in Spain and Latin America and other ex-spanish colonies such as the Philippines during Christmas. It is made of flour, sugar, milk, and nuts. They are normally produced from September to January but are now often available year round. There are about 70 factories in Andalusia that are part of a syndicate that produce polvorones and mantecados.