“Kalamay is a sweet rice-based delicacy, that is popular in the philippines. Pinipig, a variety of this gummy chewy delicacy, is made from green pounded rice flakes, coconut milk and muscovado sugar, topped with coconut curd or flakes.”
- 2 Cups pinipig
- 2 Cans coconut milk
- 1 Cup brown sugar
- 2 Tablespoons
- Coconut curd (latik)
- Coconut oil
- Banana leaves
- Soak the green pounded rice flakes in a can of coconut milk for half hour.
- Line the pan with banana leaves and brush with coconut oil from latik.
- In a large non-stick saucepan, combine coconut milk and brown sugar.
- Bring to a boil over medium high heat, keep stirring and let the sugar dissolve.
- Add the green pounded rice (pinipig), keep stirring to mix with the coconut mixture.
- Turn the fire to a low heat and keep on stirring with a wooden spoon until it thickens.
- Pour into a pan lined with banana leaves and flatten the top with oiled banana leaves.
- Sprinkle some latik on top and let it cool.
- Cooking Tips
- Palm sugar can be a substitute for brown sugar.
- Lightly heat the banana leaf over the stove-top burner to make it easier to handle.
- For Dark brown color texture, use brown pounded rice and sugar.
Credits to: pinoyhapagkainan.com