 Pinipig toppings onbuko pandan (a drink made from coconut meat, cream, andgulaman cubes flavored withpandan leaves) | |
| Place of origin | Philippines |
|---|---|
| Main ingredients | Glutinous rice |
Pinipig is aflattened rice ingredient from thePhilippines. It is made of immature grains ofglutinous rice pounded until flat before being toasted. It is commonly used as toppings for various desserts inFilipino cuisine, but can also be eaten plain, made into cakes, or mixed with drinks and other dishes.[1][2][3]
Pinipig is made solely fromglutinous rice (malagkit or "sticky" rice). The grains are harvested while still green. They are husked and thechaff is separated from the grain (traditionally using large flatwinnowing baskets calledbilao). The resulting bright greenkernels are then pounded in large woodenmortars and pestles until flat. They are then toasted dry on pans or baked until crisp.[4][5]
Pinipig are characteristically light green in color when fresh, but usually become yellowish white to brown when toasted. They superficially resemble grains ofoats, and are often confused withpuffed rice. The texture is crunchy on the exterior with a chewy center.[5][6]
A notable regional variant of thepinipig is theduman, which is made inSanta Rita, Pampanga in thePhilippines.Duman, likepinipig, is also made from immature grains of glutinous rice, but it is toasted before it is pounded.[7]
A similar delicacy also exists calledcốm inVietnam andThailand.[6]
Media related toPinipig at Wikimedia Commons
