Milky Cookies 'n Cream Polvoron

In a skillet over medium heat, add flour. Toast, stirring regularly, until lightly browned and aromatic. Remove from heat and allow to cool.

In a bowl, whisk together toasted flour, powdered milk, and sugar until well combined.

Add butter and continue to stir until well combined.

Transfer mixture into a flat baking dish and using a polvoron mold, shape into solid cookies. Make sure mold is as compact as possible.

Arrange in a single layer on a baking sheet and freeze until firm for about 30 minutes.

Wrap individually in cellophane or Japanese paper wrappers.

Scrape off cream filling from cookies.

In a food processor, process until coarsely ground.

Add to polvoron mixture plus additional butter and whisk together until well combined.

In a skillet over medium heat, add pinipig. Toast, stirring regularly, until lightly browned and begins to pop. Remove from pan and allow to cool.

In a food processor, process until coarsely ground.

Add to the polvoron mixture and whisk together until well combined.

In a skillet over medium heat, add cashews or peanuts. Toast, stirring regularly, until aromatic. Remove from pan and allow to cool.

In a food processor, process until coarsely ground.

Add to the polvoron mixture and whisk together until well combined.