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Mazapan de pili

15 c pili nuts

8 c condense milk
7 ½ c evaporated milk
5 ½ c sugar

2 ½ c glucose
1 tbsp + 2 tsp dayap juice

3 tbsp + 2 tsp dayap rind
3 c bread crumbs
16 egg yolks, beaten

Preheat oven to 325°F. Blanch the pili nuts, place skinned pili nuts on

baking sheets and toast till golden brown.

Grind pili nuts in a food processor.

In a non-stick casserole or pan, mix pili nuts, evaporated milk,

condensed milk, sugar and glucose.

Cook until sticky; remove from heat and add dayap juice, rind, bread

crumbs and egg yolks. Return to fire and cook till thick

Spread mixture on buttered grease pans.

Cool and cut into desired shapes.

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