Comments on: Pili Nut Cake in Yummy Magazine…

By: Islas Foods

Islas Foods — Fri, 04 Oct 2013 05:26:28 +0000

Hi marketman . . . thanks for your reply. I guess you’re right. A sweetened backed nut would not work. As to rancidity, etc., we’ve taken care of that with our high barrier stand up packaging that prevents moisture and oxygen from affecting the crispness, richness, and deliciousness of the nut. And for that reason, our nuts’ expiry is 1 year from its manufacture.

Here’s a picture of our package:

httpss://www.facebook.com/photo.php?fbid=300501750087943&set=a.300501746754610.1073741833.239044106233708&type=1&theater

https://islasfoods.com/pili-nuts/

By: Marketman

Marketman — Mon, 30 Sep 2013 10:52:04 +0000

Islas, no, the candied or sweetened version would probably not work well with this recipe, which is meant for fresh nuts. The candied version has presumably been fried or baked and coated with the sweetened syrup and is meant for snacking. How nice that they are available in Canada now, but I wonder how you handle the rather short shelf life of a nut that has a tendency to go rancid very rapidly. The shipping alone to Canada, unless airfreight, would mean a month or two between production and retail sale. Pili nuts are best within days of preparing them, I find. Of course brittles and candied versions can last a little longer, but the high fat content makes them prone to rancidity.

By: Islas Foods

Islas Foods — Mon, 30 Sep 2013 09:26:51 +0000

The pili nuts are a very rich, crisp, and delicious nut.

I agree with the writer when he says it is a very underused ingredient in Philippine cooking and baking.

Right now, what is available in Canada, particularly in Vancouver, are the pili nuts sweet honey flavour. These are the honey glazed / candied pili nuts.

I think what is suggested for usage are the fresh or roasted pili nuts.

I wonder if the sweet honey flavour pili nuts can be used as an ingredient in the cake recipe? Particularly this one that we import to Canada: https://islasfoods.com/pili-nuts/

What can be done to temper the sweetness of the cake if the sweet honey flavour pili nuts are used?

Or, is the fact that the sweet honey flavour pili nut have been cooked make it ineligible for use as a “substitute” ingredient?

Your feedback would be great.

In case you have suggestions on how the processed variety such as the sweet honey flavour pili nuts can be used/eaten in some other way aside from being eaten as a snack, such feedback would be appreciated.

Thanks.

By: zofhia

zofhia — Sun, 23 Sep 2012 13:42:09 +0000

i really wanted to try this cake but fresh pili nuts are impossible to find here in laguna and it’s uber expensive.. what can i substitute? can pili brittle work or any other kind of pili that is readily available.. thanks!

By: juls

juls — Wed, 19 Sep 2012 14:40:26 +0000

Still the Best Pili dessert of any incarnation is that of Ms. Emma Lacson of Silay. Her Pili Squares are the best decadent, rich morsels of pili nut ambrosia.

https://www.silayheritage.com/2011/10/silays-food-heritage-emma-lacsons.html
https://porkintheroad.blogspot.com/2011/10/silay-treasure-emma-lacsons-pili.html

By: fionixe

fionixe — Wed, 12 Sep 2012 10:20:20 +0000

I have instantly bought a copy when I’ve found out that you were in it =) Although it was good that they have used your full name as the title, I think it would have been better if they’ve used Marketman :D

By: Ruth Tuvilla

Ruth Tuvilla — Mon, 10 Sep 2012 08:37:17 +0000

YUMMY mag (Sept issue) arrived today courtesy of a balikbayan friend. Nice, nice picture of the pili cake and the contributor of the recipe.Problem is my sister only sent me 3 packets of the whole roasted pili nut and 3 jars of the candied pili. Wondering if I can use the candied ones for toppings of the cake instead. Oh, by the way, my husband is now headed to Cebu from Bacolod on his way home to Texas. I made sure he stops at any one of the Zubuchon stores and taste the much talked-about lechon and if he can sneak a package of chicharon for me even better.

By: Susie

Susie — Sat, 08 Sep 2012 01:26:03 +0000

MM, the cake was delicious….it got rave reviews at the PTA general assembly. I added grated lemon zest..just another flavour dimension. Have put my order in for some pili from Bicol…..this cake makes for a lovely weekend hostess gift. Thanks again for the recipe!!!

By: Katrina

Katrina — Tue, 04 Sep 2012 11:03:07 +0000

TOTALLY agree about how underutilized and under-appreciated pili is, MM! My sister makes a Pili Pie that our family has loved for years. She has now included it (along with a Pili Crack Pie) in the list of pies that she sells. :-) She’s trying to include more Filipino ingredients in her repertoire, which is why she also sells her Calamansi Pie. Pili really can rival macadamia nuts, and calamansi is just as good as lemons and limes, so it’s a shame that the imported ingredients are much more commonly used in the desserts here.

By: Susie

Susie — Sat, 01 Sep 2012 09:34:22 +0000

Thanks, MM. Pili Brittle sounds delish!