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Pili nuts are not very common. They are native to maritime Southeast Asia, Papua New Guinea, and Northern Australia, but the only country right now that commercially cultivates them is the Philippines.[1] The young shoots and the fruit pulp are edible. The shoots are used in salads, and the pulp is eaten after it is boiled and seasoned.

Ingredients

  • 2 cups of raw pili nuts
  • 1/4 cup of sugar
  • 1/2 cup of water
  • 2 teaspoons of vegetable oil
Part 1
Part 1 of 2:

Preparing the Pili Nuts

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  1. Bring the water to a full boil.[2]
  2. [3]
    • When the skin of the Pili nuts starts to peel off, stop the cooking process.
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  3. [4]
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Part 2
Part 2 of 2:

Cooking the Pili Nuts

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  1. Be sure to constantly stir the nuts while frying.
  2. Allow the caramelized sugar to coat the nuts.[5]
  3. Be sure they're coated in the caramelized sugar evenly and thoroughly!
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Community Q&A

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  • Question
    What are the nutrients found in pili nut candy?
    Community Answer
    Community Answer
    Nutritionally, pili include high amounts of manganese, magnesium, calcium, phosphorus, potassium and healthy fats.
  • Question
    Can I use brown sugar?
    LaraKnowsHow
    LaraKnowsHow
    Community Answer
    Yes, brown sugar will work fine. Just be aware that the taste might be slightly different but not so much that it's really noticeable.
  • Question
    Can we use cashew nuts instead of pili?
    Community Answer
    Community Answer
    Yes.
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About This Article

Chef Jeff Woodward
Reviewed by:
Private Chef
This article was reviewed by Chef Jeff Woodward. Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. Chef Jeff won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering. He has been the Featured Chef Demonstrator for 2 years in a row for The Women's Show in Springfield, MO. The Rogue Chef has been the Hollister Chamber of Commerce Spotlight Chef, an award published in Tri-Lakes News. Chef Jeff's food has been featured on KY3 Television. He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine. He published a feature article for Chef Talks in Discover Home and Style Magazine. He has an associate’s degree from Southwestern Illinois College and a Culinary Arts degree with a Certification in Baking from Ozark Technical College. This article has been viewed 66,134 times.
27 votes - 91%
Co-authors: 10
Updated: November 11, 2019
Views: 66,134
Categories: Philippine Dishes
Thanks to all authors for creating a page that has been read 66,134 times.

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