- 2 cups flour- 1 cup full cream milk- 1 cup sugar- 1 cup butter, meltedFor the Pinipig Flavor- 1/2 cup pinipigFor the Cashew or Peanut Flavor- 1/2 cup unsalted cashew or peanutFor the Cookies and Cream Flavor- 6 Oreo cookies- 1 tablespoon butter, melted

- 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.For the Pinipig Flavor- 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 polvoron mixture and whisk together until well-combined.For the Cashew or Peanut Flavor- 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 polvoron mixture and whisk together until well-combined.For the Cookies and Cream Flavor- Scrape off cream filling from cookies. - In a food processor, process until coarsely ground. - Add to polvoron mixture plus additional 1 tablespoon butter and whisk together until well-combined.