Kalamay Pinipig is a rice cake based on a rice cake called Kalamay, typically made with roasted and pounded immature glutinous rice grains called pinipig where it is cooked with coconut milk and sugar
Its St. Patricks Day today so I am posting something green in colour, a rice cake from the Philippines made with pinipig. Pinipig are immature grains of glutinous rice pounded until flat before being toasted, they are colour green because the grains were harvested while still green, then the husked and the chaff is separated from the grain giving a bright green kernel which are then manually pounded in large wooden mortars and pestles until flat. From here they are toasted dry on pans giving it a darker green hue.
Outside of Philippines this ingredient is quite hard to find, luckily last week we found some near the Asian grocery at our place, it was not from the Philippines so I was quite surprised, apparently they use this type of rice in Thailand too, and that’s where the one I brought came from.
The last time I posted in commemoration of St. Patricks Day was when I posted this Shamrock Lucky Charm Cupcake, and that was six years ago. Today I feel like posting something to commemorate that which brings us to our recipe today.
Kalamay Pinipig is a rice cake based on a rice cake called Kalamay, basically the cooking process is the same but instead of using glutinous rice flour we are using pinipig kernels. While kernels are used, the end result will not be lumpy as the cooking process is quite labour intensive and entails a lot of mixing making the kernels mashed and incorporated into this one thick sticky blob that is kalamay. While the distinguishable feature of this rice cake is its colour, the taste is quite different too, since the rice kernels are toasted, it will yield a toasty nutty flavour.
So how do you eat them? Usually this is served during breakfast or snack time, it’s quite filling but so satisfying, especially for those ones who have a sweet tooth.
In a bowl soak pinipig in one can of coconut milk for 30 minutes
While soaking, line a 6 1/2-inch round pan with banana leaves brushed with coconut oil, set it aside.
In a large non-stick pan, pour remaining coconut milk then add sugar, on medium heat bring mixture to a slow boil.
Still on medium heat, add the soaked pinipig then keep on stirring. Once it start to thicken, lower down the heat then continue stirring until it thickens, it will take around 40 minutes. Once it becomes one solid mass immediately place it on the banana leaf lined pan, flatten and distribute to the sides with a greased spatula.
Top it with latik then let it cool further before serving.
Interesting! I’ve never heard of pinipig before, but it sounds like a fun ingredient – and quite appropriate for today given its green color. Laura is planning a trip down to our Asian grocery store soon, so I’ll have to tell her to watch out for pinipig!
Wow! What an incredibly simple recipe for such an impressive treat. I simply must try this, especially since it’s “accidentally” vegan. Gotta love that!
Don’t believe I’ve ever heard to pinipig. Sounds like a neat ingredient! And I’m loving this recipe — simple, and it has super color. Thanks!
Awesome! We have something called Grünkern (green spelt) here. It’s also harvested before they are ripe, but not so green. This is a really cool rice cake dish.
I am going to have to check out our international market to see if they have pinipig. And latik! What a great color the pinipig gives the cake. Happy St. Patrick’s Day!