 The Filipino version of polvorón uses a large amount of powdered milk which is left dry, as well as toasted flour, sugar, and butter or margarine instead of lard.A number of local variants on the traditional "polvorón" recipe have been made.Well-known variants include "polvorón" with "kasuy" (cashew nut), with "pinipig" (pounded and toasted young green rice, similar to crisped rice) and with "malunggay" leaves.