These Calamansi Marmalade Bars are made with a Polvoron Crust with crunchy bits of Pinipig.
I admit. I totally have an obsession with Polvoron. Use it in a pie. Check. What about in a tiramisu? Check. Or my most recent favorite, stuffed in a focaccia. To me our Filipino Polvoron is oh so super versatile.
This time I am going to use it to make a Calamansi Marmalade Bar using my homemade marmalade. We don't skimp on toasting the flour even if the bar is going to be baked. It totally adds a depth of flavor.
Ingredient Notes
Flour - You will need 1 cup of all purpose flour.
Pinipig - I added this for some nice crunch. Measure out ½ cup.
Powdered Milk - My favorite brand to use is Nido Powdered milk. I think its the best tasting one out there.
Sugar - You can use either normal white sugar or coconut sugar.
Butter - I recommend melting butter in a sauce pan on the stove. This is from many exploding disasters in the microwave. You will need ½ a cup.
Calamansi Marmalade - Use my Calamansi Marmalade recipe. If you don't have enough to make your own store bought is fine. I do have to say it's not that common especially if you are not in the Philippines. In that case feel free to use any marmalade or jam you like. You will need an 8oz jar.
Make Your Own Calamansi Marmalade
This Calamansi Marmalade Recipe is made with fresh calamansi, water, sugar and a touch of honey. It's a labour of love, but worth it.
How To Make Calamansi Marmalade Bars
In a large pan combine the flour and pinipig. Toast on high heat for 5 minutes.
Keep stirring so that it evenly gets brown and toasty. Take off the heat.
Transfer the toasted flour and pinipig into a bowl and add in the milk powder and sugar. Mix well.
Pour in the melted butter.
Mix until you have the texture of wet sand.
Scoop out ½ cup of the mixture to use as the topping.
Line a 8x8 square pan with foil and spray with baking spray.
Dump out the rest of the Polvoron mixture into the prepared pan.
Smooth it out so that the bottom of the pan is evenly coated then use the bottom of a clean glass to press it in to make it compact.
It should be nice and smooth and quite firm.
Take the jar of Calamansi Marmalade and spread all over the top of the base.
Then crumble the reserved Polvoron all over the top of the Calamansi Marmalade.
Bake at 350F for 20 minutes. Take out of the oven and leave to cool fully. Then place in the refrigerator for 30 minutes to fully harden.
Take out of the refrigerator and cut into small squares.
Serving and Storage Notes
Place on a platter to serve. You can keep these on the counter top in a cake dome for up to 5 days. My personal favorite is to actually have these bars cold, so you also have the option to keep them in a container in the refrigerator for up to 2 weeks.
My personal favorite is to actually have these bars cold, so you also have the option to keep them in a container in the refrigerator for up to 2 weeks.
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Equipment
- 8x8 square pan
- Foil
Ingredients
- 1 Cup All Purpose Flour
- ½ Cup Pinipig
- ½ Cup Milk Powder
- ½ Cup Sugar
- ½ Cup Melted Butter
- 1 Cup Calamansi Marmalade
Instructions
- Pre-Heat oven to 350F.
- In a large pan combine the flour and pinipig. Toast on high heat for 5 minutes. Keep stirring so that it evenly gets brown and toasty. Take off the heat.1 Cup All Purpose Flour, ½ Cup Pinipig
- Transfer the toasted flour and pinipig into a bowl and add in the milk powder and sugar. Mix well. Pour in the melted butter. Mix until you have the texture of wet sand.½ Cup Milk Powder, ½ Cup Sugar, ½ Cup Melted Butter
- Scoop out ½ cup of the mixture to use as the topping.
- Line a 8x8 square pan with foil and spray with baking spray.
- Dump out the rest of the Polvoron mixture into the prepared pan. Smooth it out so that the bottom of the pan is evenly coated then use the bottom of a clean glass to press it in to make it compact.
- Take the jar of Calamansi Marmalade and spread all over the top of the base. Then crumble the reserved Polvoron all over the top of the Calamansi Marmalade.1 Cup Calamansi Marmalade
- Bake for 20 minutes. Take out of the oven and leave to cool fully. Then place in the refrigerator for 30 minutes to fully harden.
- Take out of the refrigerator and cut into small squares.
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