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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
Steps
Part 1
Part 1 of 2:
Preparing the Pili Nuts
Part 2
Part 2 of 2:
Cooking the Pili Nuts
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1Add vegetable oil to a clean saucepan.
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2Add the Pili nuts.
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3Fry the Pili nuts. Be sure to constantly stir the nuts while frying.
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4Add sugar when the Pili nuts are golden brown.
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5Caramelize the sugar. Allow the caramelized sugar to coat the nuts.[5]
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6Remove the Pili nuts from the heat. Be sure they're coated in the caramelized sugar evenly and thoroughly!
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7Finished.
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Community Q&A
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QuestionWhat are the nutrients found in pili nut candy?Community AnswerNutritionally, pili include high amounts of manganese, magnesium, calcium, phosphorus, potassium and healthy fats.
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QuestionCan I use brown sugar?LaraKnowsHowCommunity AnswerYes, 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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Warnings
- Avoid burning the Pili. When Pili nuts are burned, they become bitter.⧼thumbs_response⧽
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References
- ↑ https://faculty.ucr.edu/~legneref/botany/legunuts.htm
- ↑ https://www.food.com/recipe/how-to-boil-water-445229
- ↑ http://www.marketmanila.com/archives/how-to-blanch-peel-roast-pili-nuts
- ↑ http://www.marketmanila.com/archives/how-to-blanch-peel-roast-pili-nuts
- ↑ http://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts
- http://www.marketmanila.com/archives/pili-nut-brittle
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