Bibingka Pinipig Recipe

Method 1

Ingredients:

• 4 cups pinipig (pounded green glutinous rice), toasted, cooled
• 2 cans coconut milk
• 1 cup granulated sugar
• 1 tsp. salt

Procedure:

1. Soak pinipig in coconut milk with sugar and salt (stirred well to dissolve) for at least 45 minutes.
2. Preheat oven to 375 F.
3. Wash and dry (over low flame of stove top) banana leaves and line 8-inch square pyrex dish.
4. Evenly spread out the pinipig coconut mixture. Cover tightly with aluminum foil.
5. Bake in preheated oven for 30 minutes, uncover, then bake 15 minutes more.
6. Top with bottled coconut jam.
7. Bake for another 15 minutes.
8. 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

Procedure:

1. Boil diluted milk, pinipig and salt in carajay.
2. Lower the heat and add 1 cup sugar.
3. Line a pan with banana leaf and transfer the mixture into it. Pour the rich coconut milk on top of pinipig mixture.
4. Sprinkle the rest of the rest of the sugar and powered anis on coconut milk.
5. Cover and bake until brown. Or brown under oven broiler.

sources: filipinofoods.info, babyrambutan.com