Description
Traditional Bicolano pulot made with coconut milk, muscovado sugar, and pili nuts simmered into a rich sweet delicacy.
Ingredients
Units Scale
- 4 cups kakang gata (first extract coconut milk)
- 1 cup diluted coconut milk or water
- 3/4 cup muscovado sugar
- 1 pandan leaf, knotted
- 1/4 tsp salt
- 1/2 cup toasted pili nuts
Instructions
- Toast the pili nuts in a dry pan over low heat until lightly golden and aromatic. Set aside.
- In a saucepan, combine coconut milk, diluted coconut milk or water, muscovado sugar, pandan leaf, and salt.
- Bring to a gentle simmer over low heat. Avoid boiling aggressively to prevent the coconut milk from splitting.
- Simmer for 15–20 minutes, stirring occasionally, until slightly thickened.
- For a runnier consistency suitable for rice cakes, stop cooking earlier. For a thicker taffy-like consistency, continue simmering longer.
- Remove the pandan leaf and stir in most of the toasted pili nuts.
- Garnish with remaining pili nuts and optional pinipig or latik before serving.