Bibingkang Pinipig Recipe
A soft and chewy pinipig rice cake topped with latik sauce and latik curds.
Servings 16
Calories 141kcal
Cost $12-$15
Equipment
- Large pan or wok (for toasting pinipig & pinipig base)
- Small pan (for latik topping)
- 8×8-inch baking dish
Ingredients
For the pinipig base
- 3 cups raw pinipig
- 2 cans coconut milk (about 3½ cups)
- ¾ cup sugar
- ¼ teaspoon pandan extract or more as needed
- A pinch of salt
- Banana leaves optional
For the latik topping
- 1½ cups coconut cream
- ⅔ cup dark brown sugar
- A pinch of salt
Instructions
- Line an 8×8 pan with banana leaves and brush with oil.
- Toast the pinipig in a dry pan over low heat until fragrant. Stir often so it doesn’t burn.
- Add coconut milk, sugar, salt, and pandan extract. Cook over medium-low heat, stirring often, until thick and sticky.
- Transfer to the pan and spread evenly.
- Cook coconut cream, brown sugar, and salt until thick and spreadable, about 20 minutes. Stir once in a while so it doesn’t stick.
- Pour the topping over the pinipig and spread evenly. Serve as is, or broil on low for 3 to 5 minutes to lightly brown the top.
- Let it slightly cool, then slice and serve.
Notes
- Coconut milk: For the pinipig base. Fresh or canned works.
- Coconut cream: For the latik topping; thicker and cooks down better.
- Pinipig: Young glutinous rice that has been flattened. Use the green kind if you can and remove any husks or hard bits first.
- Sugar: White sugar for the base and dark brown sugar for the topping. For the topping, muscovado or panutsa also work.
- Pandan extract: Clear for flavor, green for more color.
- Banana leaves: Add aroma and help keep it from sticking.
- 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 stays on top.
- Broil for a few minutes to caramelize the top, if you like.
- 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.
Nutrition
Calories: 141kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 49mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 349IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 2mg