Saturday, June 20, 2015

FOOD TRIP: Pili Pulp Cake with Pili Nut Frosting and Spicy Chocolate Sheets Recipe by Jang Grageda

Indulge in the rich and fiery-hot flavors of pili, chillies, and chocolate in this unforgettably heavenly pastry.

FOOD TRIP by Chef Jang Melgar Grageda

Pili Pulp Cake with Pili Nut Frosting and Spicy Chocolate Sheets
Pili Pulp Cake with Pili Nut Frosting and Spicy Chocolate Sheets by Jang Grageda
Photo courtesy of Jang Grageda


For the cake
1 and 2/3cups granulated sugar
3/4cup tablea, grated
1 cup all-purpose flour
1/2 cup pili pulp
1/2 teaspoon baking powder
1/4 tsp. salt
2 eggs
2 tablespoons water
3/4 cup butter or margarine, melted
2 tsp vanilla
1/2 cup pili nuts

For the Pili Nut Frosting:
1/2 cup pili nut paste
1/2 cup whipped cream
3 Tbsp. powdered sugar

For the Spicy Chocolate Sheets:
2 cups dark or semi-sweet chocolate
10 pieces bird’s eye chilies


For the cake:
Grease 13x9-inch baking pan.
Combine dry ingredients in large mixer bowl. Stir.
Add wet ingredients and stir well.
Spread the mixture into the prepared baking pan.
Bake for 18 to 25 minutes or until wooden pick inserted into the center comes out slightly sticky.
Let cool. Cut into squares.

For the Frosting:
To the whipped cream, add powdered sugar and fold in the pili nut paste.
Put this in a piping bag.

For the Spicy Chocolate Sheets:
Melt the chocolate in a double boiler, then mix in the chillies.
Spread evenly onto a baking pan lined with paper.
Cut into squares. Let dry completely.

Layer the cake with the pili frosting, then top with the spicy chocolate sheets.
Make two layers.

Camalig, Albay native Jang Melgar Grageda is known for cooking up classic mouthwatering concoctions with a distinct Bicolano twist. Her often artfully plated work has been featured on television and print, including ABS-CBN’s Umagang Kay Ganda, Marhay na Aga Kapamilya, TV Patrol World, TV Patrol Bicol, GMA’s Kapuso Mo, Jessica Soho, Philippine Daily Inquirer, and Cebu Daily News. Sample her gorgeous creations at Rose G Cuisine, Camalig, Albay.

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