How to Make Crispy Pili

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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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  4. [4]
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Part 2
Part 2 of 2:

Cooking the Pili Nuts

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  3. Be sure to constantly stir the nuts while frying.
  5. Allow the caramelized sugar to coat the nuts. [5]
  6. 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
    Nutritionally, pili include high amounts of manganese, magnesium, calcium, phosphorus, potassium and healthy fats.
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  • Question
    Can I use brown sugar?
    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.
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  • Question
    Can we use cashew nuts instead of pili?
    Community Answer
    Yes.
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      References

      1. ↑ https://faculty.ucr.edu/~legneref/botany/legunuts.htm
      2. ↑ https://www.food.com/recipe/how-to-boil-water-445229
      3. ↑ http://www.marketmanila.com/archives/how-to-blanch-peel-roast-pili-nuts
      4. ↑ http://www.marketmanila.com/archives/how-to-blanch-peel-roast-pili-nuts
      5. ↑ http://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts
      6. http://www.marketmanila.com/archives/pili-nut-brittle

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