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
- 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.