Pili Recipes

Bikolandia! 

PILI CHIPS

Ingredients:
1 cup pili pulp puree
2-3 cups ordinary flour
2 tsp. Salt
4 tbsp. Sugar
¼ tsp. black pepper

Procedure:
1. Mix all the ingredients and knead the mixture until smooth.
2. Flatten the dough using rolling pin until it becomes 0.8 mm. thick.
3. Cut into squares or triangle.
4. Place the chips in stainless strainer and deep fry until golden brown.
5. Let it cool down on a piece of cheese cloth.
6. Pack in plastic of desired size and seal.
7. Label and store.

PILI CRACKER
Ingredients:
1 cup pili pulp
2-3 cups flour
2 tsp. Salt
4 tbsp. Sugar
1 tbsp. baking powder
1 tsp. baking powder

Procedure:
1. Mix all the ingredients and knead the mixture until smooth.
2. Flatten the dough using rolling pin until it becomes 0.8 mm. thick.
3. Cut into squares or triangle.
4. Place the chips in stainless strainer and deep fry until golden brown.
5. Let it cool down on a piece of cheese cloth.
6. Pack in plastic of desired size and seal.
7. Label and store.

PILI CRUNCH
Ingredients:
2 cups pili pulp puree
2 cups cassava flour or rice flour
1 ½ tsp. salt
4 tbsp. sugar

Procedure:
1. Combine al the ingredients and mix until well blended.
2. Apply the mixture on banana leaves.
3. Steam or dip in boiling water for a few seconds.
4. Sundry for 1-2 hours.
5. Remove the mixture from the leaves.
6. Cut into desired size and shape.
7. Continue drying until hard.
8. Cool and pack in plastic.
9. Ready for frying.

PILI CANDY
Ingredients:
2 cups pili pulp
1kl. sweet potato
1 kilo sugar (refined or 99)
1 cup coconut milk

Procedure:
1. Mix all the ingredients together.
2. Cook over moderate heat until thick
3. Flatten the mixture while hot and cut into desired shape.
4. Cool wrap in colored cellophane or Japanese paper.
5. Pack and store.

PILI PULP POWDER
Ingredients:
Fresh pili pulp

Procedure:
1. Wash the pili and soak in boiling water for 5-10 minutes.
2. Separate the pulp from the nuts.
3. Remove the outer skin of the pulp.
4. Sun dry or dehydrate the pulp in mechanical dryer for several hours
or until crisp.
5. Grind.
6. Pack in PE plastic bags or store in jars or plastic container. Seal completely.
7. Label.

PILI BUTTER COOKIES
Ingredients:
2 cups pili pulp powder
2 cups ordinary flour
1 bar fresh butter
1 ½ cup sugar
2 pcs. eggs
½ cup evaporated milk
2 tbsp. baking powder
2 tsp. Vanilla
½ cup toasted pili (chopped)

Procedure:
1. Cream the butter until soft.
2. Add sugar alternately with the eggs.
3. Add flour mixture alternately with the milk and vanilla. Cream very well.
4. Drop by teaspoon or cookie press on a greased pan. Bake in moderate oven for 10-15 minutes until golden brown.
5. Cool and pack in plastic.

PILI PRETZEL
Ingredients:
1 cup pili pulp powder
1 cup ordinary flour
¾ cup sugar
1/3 cup fresh butter or margarine
1/3 cup water
2 tbsp. baking powder
½ tsp. Vanilla
½ tsp. Salt
oil

Procedure:
1. Sift flour and baking powder together.
2. Add salt and sugar. Set aside.
3. Add vanilla to the water and mix well. Set aside.
4. Cream the margarine or butter, then add flour mixture and vanilla mixture alternately to the shortening.
5. Knead the mixture well to make a dough.
6. Roll into a thin sheet with the use of rolling pin or round bottles.
7. Cut into thin strip using knife or extruder then cut for about 4-5 inches long.
8. Arrange on greased trays and bake for 1-15 minutes at moderate heat (3500 F) or deep fry in hot cooking oil until golden brown. Allow to cool at room temperature.
9. Store the pretzel in plastic bags or moisture proof container to preserve texture and flavor.

PILI BUTTER CAKE
Ingredients:
3 cups flour
2 cups pili pulp puree
2 cups sugar
3 pcs. eggs
2 tbsp. baking powder
½ cup milk
1 tsp. vanilla
½ cup tasted pili (chopped)

Procedure:
1. Cream butter until soft.
2. Add sugar alternately with the eggs.
3. Add flour mixture, milk and cream well.
4. Mold.
5. Bake until golden brown.
6. Cool and unmold.

PILI EXPRESS
Ingredients:
1 kilo bagoong (Bicol express)
1 cups pili pulp
1 kilo grated coconut (squeeze in 2 cups water)
½ kilo pork (boiled cubes)
1 clove garlic
2 tbsp. chopped or strips ginger
hot pepper (as desired)
oil

Procedure:
1. Saute garlic, ginger and add the meat
2. Cook until golden brown.
3. Add the bagoong, stir for 3-5 minutes.
4. Add the coconut milk and rest of the ingredients.
5. Cook until the mixture becomes oily.
6. Pack in sterilized bottles.
7. Cover and seal while hot.
8. Store and label.

RICE PILI ROLL
Ingredients:
2 cups rice flour (ordinary)
¼ cup glutinous rice flour
2 cups pili pulp puree
1 ½ cup sugar
¼ cup fresh butter or margarine
½ tsp. anise
Filling:
2 cups pili pulp*
1 cup raw pili*
1 can condensed milk*

*Cook until thick.

Procedure:
1. Mix all the dry ingredients.
2. Cream butter until softy. Add the sugar gradually.
3. Add the pili pulp and flour mixture. Mix until well blended.
4. Spread ½ cup of the mixture on the banana leaves.
5. Put the filling over the mixture. Roll and tie on both ends.
6. Steam for 45 minutes.
7. Cool and serve.

YEMA
Ingredients:
2 cups pili pulp
1 cup sugar
1 can condensed milk
½ cup toasted pili (pounded)

Procedure:
1. Mix all the ingredients together.
2. Cook over moderate heat until thick.
3. Form into balls and wrap in colored cellophane.
4. Pack and store.

PILI CUP CAKE
Ingredients:
2 cups pili pulp powder
2 cups ordinary flour
1 bar fresh butter
2 can condensed milk
1 box grated cheese
3 pcs. eggs
½ cup sugar
1 tbsp. baking powder
1 tsp. vanilla

Procedure:
1. Cream butter until smooth. Add sugar alternately with the eggs.
2. Add milk, vanilla, grated cheese and flour mixture. Cream thoroughly.
3. Pour the mixture into muffin cups. Bake until golden brown.
4. Cool and pack

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