From the recipe collection
Molido de Pili
Finely ground roasted pili nuts cooked with milk, sugar, and butter into a smooth Bicol confection that can be pressed into molds or shaped by hand.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- Makes 24 pieces
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Ingredients
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Method
- Pulse the roasted pili nuts in short bursts until very fine but still loose. Stop before the oils turn the nuts into paste.
- Combine condensed milk, evaporated milk, sugar, butter, and salt in a heavy non-stick pan over low heat.
- Stir until the sugar dissolves, then add the ground pili gradually, scraping the corners of the pan.
- Cook over low heat for 8–12 minutes, stirring continuously, until the mixture is thick, glossy, and pulls away in one soft mass.
- Stir in vanilla if using, then transfer to a buttered plate and cool until warm enough to handle.
- Press into lightly greased molds or roll into small logs or balls. If the mixture is too soft, cool longer rather than adding excessive dry ingredients.
- Coat lightly with powdered sugar or ground pili, wrap individually, and store airtight in the refrigerator in warm weather.
