Bibingkang Piniping or Kalamay na Pinipig
Bibingkang Piniping is simply made with cooked pinipig and coconut milk. Its topped with coco jam and crispy latik.
Servings: 10 Servings
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.