Pinipig is a flattened rice ingredient from the Philippines. It is made of immature grains of glutinous rice pounded until flat before being toasted. It is commonly used as toppings for various desserts in Filipino cuisine, but can also be eaten plain, made into cakes, or mixed with drinks and other dishes.
Production
Pinipig is made solely from
glutinous rice (
malagkit or "sticky" rice). The grains are harvested while still green. They are husked and the
chaff is separated from the grain (traditionally using large flat
winnowing baskets called
bilao). The resulting bright green
Endosperm are then pounded in large wooden mortars and pestles until flat. They are then toasted dry on pans or baked until crisp.
Description
Pinipig are characteristically light green in color when fresh, but usually become yellowish white to brown when toasted. They superficially resemble grains of
, and are often confused with
ampaw. The texture is crunchy on the exterior with a chewy center.
Variants
A notable regional variant of the
pinipig is the
duman, which is made in Santa Rita, Pampanga in the
Philippines.
Duman, like
pinipig, is also made from immature grains of glutinous rice, but it is toasted before it is pounded.
A similar delicacy also exists called cốm in Vietnam and Thailand.
See also
External links
