My wife, who is Filipina, remembers her grandmother making this desert, and while everyone in her family remembers it, no one seems to know how to make it. Her mother recalls that it involved grinding pili nuts in a bowl, adding (probably sweetened) condensed milk, baking it in a dish, and then browning the top with an iron that had been heated in the oven (not a traditional salamander, but an old flat iron used for shirts), and it came out with a layered texture.
I asked Romy Dorotan, chef at Cendrillon in New York, who is from Bicol where they grow pili nuts, and he said he had never heard of it.
So does anyone recognize pili plantsado (planchado)?
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