Pili Nut

With pili being endemic to the Bicol region, Bicolanos have found different uses of the pilinut. The easiest to cook pili dish is the tinolang pili. In this dish, the nuts are soaked in boiling water until the covering is soft. When the external coverings are already soft, the “tinolang pili” is ready. Fish sauce or “patis” can also be added to give it a more delightful taste. The nuts can also be used as sweets. Popularpili sweets include binirubid or pinipilit, brittle pilinuts, caramelized pili nuts, and the yema azucarada.