Bibingka Pinipig Recipe
By PutoPinoy on Friday, May 25, 2007 At
Friday, May 25, 2007
Method 1Ingredients:
- 4 cups pinipig (pounded green glutinous rice), toasted, cooled
- 2 cans coconut milk
- 1 cup granulated sugar
- 1 tsp. salt
- Soak pinipig in coconut milk with sugar and salt (stirred well to dissolve) for at least 45 minutes.
- Preheat oven to 375 F.
- Wash and dry (over low flame of stove top) banana leaves and line 8-inch square pyrex dish.
- Evenly spread out the pinipig coconut mixture. Cover tightly with aluminum foil.
- Bake in preheated oven for 30 minutes, uncover, then bake 15 minutes more.
- Top with bottled coconut jam.
- Bake for another 15 minutes.
- Remove from the oven, let cool to room temperature before serving.
Method 2
Ingredients:
- 3 cups pinipig
- 1-1/2 cups brown sugar
- 3/4 cup rich coconut milk
- 2 cups diluted coconut milk
- from 2 grated mature coconut nuts
- 1 tsp. salt
- 1/4 tsp. powdered anis
- Boil diluted milk, pinipig and salt in carajay.
- Lower the heat and add 1 cup sugar.
- Line a pan with banana leaf and transfer the mixture into it. Pour the rich coconut milk on top of pinipig mixture.
- Sprinkle the rest of the rest of the sugar and powered anis on coconut milk.
- Cover and bake until brown. Or brown under oven broiler.
