Pinipig kalamay or Pounded Green Rice Pudding in English is another favorite pinoy kakanin. The word “Kalamay” which means sugar, is referred to sweet rice delicacy or in Filipino these kind of sweet rice desserts are generally called “Kakanin”. Filipinos like me, grew up eating sweet rice desserts cooked by our moms and grannys. There are various versions of this kakanin across the different provinces and regions they have various version and flavours.
If you’re curious, Pinipig are immature grains of glutinous rice pounded until flat before being toasted. Pinipigs has a subtle flavor that helps add extra light flavours to any desserts. It is commonly used as a topping of various desserts in Philippine cuisine, but can also be eaten plain, made into cakes, or mixed with drinks and other dishes.” –Wikipedia
PINIPIG KALAMAY RECIPE
2 Cups pinipig
2 Cans coconut milk
1 Cup brown sugar
Coconut curd (latik)
Soak the green pounded rice flakes in a can of coconut milk for half hour.
Line the pan with banana leaves and brush with coconut oil from latik.
In a large non-stick saucepan, combine coconut milk and brown sugar.
Bring to a boil over medium high heat, keep stirring and let the sugar dissolve.
Add the green pounded rice (pinipig), keep stirring to mix with the coconut mixture.
Turn the fire to a low heat and keep on stirring with a wooden spoon until it thickens.
Pour into a pan lined with banana leaves and flatten the top with oiled banana leaves.
Sprinkle some latik on top and let it cool.
Palm sugar can be a substitute for brown sugar.
Lightly heat the banana leaf over the stove-top burner to make it easier to handle.
For Dark brown color texture, use brown pounded rice and sugar.