This study was conducted to evaluate the development and acceptability of powdered pechay polvoron. Through Completely Randomized Research Design, were found out the level of acceptability and varying amount of all - purpose flour and pechay powder and computed the cost of production of powdered pechay polvoron. There was no significant difference detected among all the five treatments in terms of all the given sensory attributes. In developing powdered pechay polvoron, the ANOVA showed that all the sensory parameters were not significantly different from each other. Therefore, the people who refuse to eat vegetables like pechay cannot detect that it was mixed with powdered pechay to flavor polvoron. Further study of powdered pechay as raw material to other products is recommended. It is further recommended that the packaging should be improved for profitability. Physico analysis is required to know its nutritive value and shelf life of powdered pechay polvoron.