Bibingkang Piniping is simply made with cooked pinipig and coconut milk. Its topped with coco jam and crispy latik.
What Is Pinipig?
It is immature sticky rice that has been pounded and dried. Usually it is toasted until it's crispy and used for toppings in Halo Halo and other desserts. Pinipig is naturally green in color and turns light brown when toasted. There is no food coloring or flavoring added. This is natures color!
Bibingkang Piniping is similar to the Baye Baye Recipe, where it is cooked until it is thick and sticky.
Ingredients
To make Bibingkang Piniping all you need are a few simple ingredients
Pinipig - Preferably the green kind.
Coconut Milk - Gives it a slight sweetness (we won't be adding sugar) and also makes it nice and creamy.
Evaporated Coconut Milk - This is optional as you can just use a second can of coconut milk.
How To Cook Bibingkang Piniping
To make this easier on all of us we are going to soften the Pinipig in a rice cooker. It cuts the hands on time in half and while it's in the rice cooker you can go and do something else.
You are going to mix together 8oz of green pinipig with a 13.5oz can of coconut milk in a rice cooker. Use the sweet rice option if you have it. If not just use the white rice option.
When the pinipig is cooked transfer it to a shallow non stick pan with a 13.5oz can of coconut milk.
Mix it all together BEFORE you turn on the heat.
Stir constantly on low to medium heat for 15 minutes until it starts to get hard to stir and starts to hold it's shape,
Transfer the Bibingkang Piniping to an 8 inch jello mold or pie dish that has been lined with banana leaves and brushed with coconut oil.
Serving the Bibingkang Piniping
My advise to you is to un-mold it the day after so that it sets in the mold (if you are using one)
If you are after a more low key presentation and want to eat it the same day, line a pie tin with banana leaves and leave it to cool to room temperature.
To serve top the Bibingkang Piniping with coco jam and crispy latik.
Slice and eat it all on the same day. That is what we did!
Storage
If you have any Bibingkang Piniping wrap it up in banana leaves and leave on the counter for up to 2 days.
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Equipment
- Rice Cooker
Ingredients
- 8 oz Green Pinipig
- 13.5 oz Coconut Milk
- 12 oz Evaporated Coconut Milk
- Banana Leaves
Garnish
- ¼ Cup Coco Jam
- ¼ Cup Crispy Latik
- Coconut Oil
- Banana Leaves
Instructions
- Cook in Rice Cooker - mix together 8oz of green pinipig with a 13.5oz can of coconut milk in a rice cooker. Use the sweet rice option if you have it. If not just use the white rice option.
- Cook in Pan - When the pinipig is cooked transfer it to a shallow non stick pan with a 13.5oz can of coconut milk. Mix it all together BEFORE you turn on the heat. Stir constantly on low to medium heat for 15 minutes until it starts to get hard to stir and starts to hold it's shape,
- Mold and Cool - Transfer the Bibingkang Piniping to an 8 inch jello mold or pie dish that has been lined with banana leaves and brushed with coconut oil.
- Serve - If using a jello mold leave to cool and shape on the counter top for 24 hours. If using a pie plate it can be served when it is at room temperature.Top the Bibingkang Piniping with coco jam and crispy latik.
Notes
- You can use 2 cans of regular coconut milk instead of looking for evaporated coconut milk.
- If you are using a jello mold there is no need to line it with banana leaves. Just brush lightly with coconut oil.
- To un-mold dip the bottom of the mold in super hot water and invert on to a serving plate that has been lined with banana leaves brushed with coconut oil.
Nieves P Soriano says
I will try making it. It should be easy. Thank you for the recipe!
Rezel Kealoha says
Let me know if you have any questions making it.