Pinipig is an unripe glutinous rice which is still green in color and pounded until it forms into flakes. It is usually toasted and used as a garnishing to native desserts or delicacies. On serving this sticky rice cake, you can garnish it with latik (fried coconut milk curd) or grated mature coconut flakes.
To make kalamay pinipig: Soak pinipig in thin coconut cream for 1/2 hour. Boil thick coconut cream with sugar until syrupy. Add with thin coconut cream and cook slowly until it does not stick to the pan. Pour into serving dish lines with banana leaf and sprinkle latik on top. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
How to Cook Kalamay Pinipig (Pounded Green Rice Pudding)
Ingredients
- 3 cups first class pinipig
- 1 cup thin coconut cream
- 2 cups thick coconut cream
- 2 cups thick coconut cream for latik
- 1 cup sugar
Instructions
How to make kalamay pinipig:
- Soak pinipig in thin coconut cream for 1/2 hour. Boil thick coconut cream with sugar until syrupy.
- Add with thin coconut cream and cook slowly until it does not stick to the pan. Pour into serving dish lines with banana leaf and sprinkle latik on top.
How to cook the latik:
- Slowly simmer coconut cream, without stirring until light brown curds form. Use the curds as topping.
