Bibingkang Pinipig Recipe

Bibingkang pinipig is a Filipino kakanin with pinipig, coconut milk, and sugar, then topped with a thick latik sauce.

It's soft and chewy, with a little texture from the pinipig.

If you want to try pinipig in a different way, this is a good one to make.

Ingredients You'll Need

Notes and Substitutions

• Coconut milk: Use this for the pinipig base. Fresh coconut milk or canned both work.
• Coconut cream: Use this for the latik topping because it's thicker and cooks down better.
• Pinipig: This is young glutinous rice that has been flattened. Use the green kind if you can; it has more natural color and gives the bibingka its classic look. Check and remove any husks or hard bits before using.
• Sugar: I used white sugar for the pinipig base and dark brown sugar for the topping. Add more white sugar if you want it sweeter. For the topping, muscovado or panutsa also work.
• Pandan extract: I used the clear kind for flavor. Use the green one if you want more color.
• Banana leaves: These add aroma and help keep the rice cake from sticking. If you do not have any, lightly grease the pan instead.

How to Make Bibingkang Pinipig (Step-by-Step)

Step 1: Prepare the pan

Line an 8×8-inch baking dish with banana leaves (wipe them clean first).

Brush with oil so the rice doesn't stick. You can use latik oil or any neutral oil.

Step 2: Toast the pinipig

In a dry pan over low heat, toast 3 cups raw pinipig just until it smells good.

Stir often and do not let it burn.

Step 3: Cook the pinipig mixture

Add the rest of the ingredients to the pan:

• 2 cans coconut milk (about 3½ cups)
• ¾ cup white sugar
• a pinch of salt
• a few drops of pandan extract

Cook over medium-low heat for about 15 minutes.

Keep stirring until the mixture is thick, sticky, and holds its shape. Taste and add more sugar if needed.

Step 4: Transfer to the pan

Pour the mixture into the prepared pan. Spread it out evenly and smooth the top.

Step 5: Make the latik topping

In a small pan, combine:

• 1½ cups coconut cream
• ⅔ cup dark brown sugar
• a pinch of salt

Cook for about 20 minutes until thick and spreadable.

Stir once in a while so it doesn't stick. It should be thick enough to hold its shape on a spoon.

Step 6: Add the topping

Pour the latik over the pinipig. Spread it evenly to cover the top.

You can serve it as is, or broil on low for 3 to 5 minutes to caramelize the top.

Step 7: Let is serve and serve

Let it cool slightly, then slice and serve your bibingkang pinipig.

Cooking Tips

• Toast the pinipig to bring out flavor.
• Stir often so it doesn't stick or burn.
• Cook the mixture until thick and holds its shape.
• Cook the latik until very thick so it can set on top.
• Broil for a few minutes to caramelize the top, if you like.

How to Store & Reheat

• At room temperature: Keep for the day, if it is not too warm.
• In the fridge: Store in an airtight container for up to 3 days.
• To reheat: Microwave for a few seconds or warm in a low oven until soft.

Recipe FAQs

More Pinipig Recipes to Try

• Suman pinipig: Wrapped in banana leaves with latik.
• Pinipig polvoron: Crumbly milk candy with pinipig.
• Halo-halo: Shaved ice dessert with pinipig on top.
• Saba con yelo: Dessert with sweetened saba, milk, and shaved ice.
• Mais con yelo: Dessert with corn, milk, and shaved ice.