Pinipig
Pinipig toppings on buko pandan (a drink made from coconut meat, cream, and gulaman cubes flavored with pandan leaves) | |
Place of origin | Philippines |
---|---|
Main ingredients | glutinous rice |
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.[1][2][3]
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 kernels are then pounded in large wooden mortars and pestles until flat. They are then toasted dry on pans or baked until crisp.[4][5]
Description
Pinipig are characteristically light green in color when fresh, but usually become yellowish white to brown when toasted. They superficially resemble grains of oats, and are often confused with puffed rice. The texture is crunchy on the exterior with a chewy center.[5][6]
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.[7]
A similar delicacy also exists called cốm in Vietnam and Thailand.[6]
See also
- Flattened rice
- Cốm, a similar dish in Vietnam which uses green rice grains
- Poha, a similar dish in South Asia which uses mature rice grains
- Ampaw
- Freekeh
- Rolled oats
References
- ^ Alan Davidson, ed. (2014). The Oxford Companion to Food. Oxford University Press. p. 618. ISBN 9780199677337.
- ^ Jean Donald Bowen, ed. (1965). Beginning Tagalog: A Course for Speakers of English. University of California Press. p. 85. ISBN 9780520001565.
- ^ "Pinipig". Gourmet Sleuth. Retrieved July 6, 2015.
- ^ Mellie Leandicho Lopez (2001). A Study of Philippine Games. University of the Philippines Press. p. 139. ISBN 9789715422956.
- ^ a b "Pinipig vs. Pinipig…". Market Manila. February 1, 2015. Retrieved July 6, 2015.
- ^ a b Jun Belen. "How to Make Kalamay na Pinipig (Pinipig Rice Cake)". junblog. Retrieved July 6, 2015.
- ^ Mary Ann Quioc Tayag (December 11, 2002). "For the love of duman". PhilStar. Retrieved July 6, 2015.
- v
- t
- e
- Adobo
- Afritada
- Asado
- Bagnet
- Balbacua
- Balut
- Bicol express/Sinilihan
- Binagoongan
- Binalot
- Bistek
- Biyaring
- Bola-bola
- Bopis
- Burong isda
- Burong mangga
- Calamares
- Camaron rebosado
- Carne frita
- Carne norte guisado
- Chicharon
- Chicken galantina/Relyenong manok
- Chicken pastel/Pastel de pollo
- Chori burger
- Coconut burger
- Crispy kangkóng
- Crispy pata
- Crispy tadyang ng baka
- Curacha
- Daing
- Decho
- Dinakdakan/Warek-Warek
- Dinengdeng
- Dinuguan
- Embutido
- Escabeche
- Estofado
- Everlasting
- Fish balls
- Giniling
- Ginisang kangkóng
- Goto
- Halabós
- Hamonado
- Hardinera
- Humbà
- Igado
- Inasal
- Inihaw/Filipino barbecue
- Inubaran
- Isaw
- Kaldereta
- Kare-kare
- Kikiam
- Kilawin
- Kinilnat
- Kinilaw
- Kulawo
- Laing/Pinangat
- Inulukan
- Linapay/Tinamuk
- Tinumok
- Lechon
- Lengua estofado
- Linagpang
- Linarang
- Linat-an
- Lumlom
- Mechado
- Menudo/Ginamay
- Morcón
- Nilagang saging
- Nilasing na hipon
- Okoy
- Paklay
- Papaitan
- Pares
- Pata tim
- Piaparan
- Picadillo
- Pinais
- Pinapaitan
- Pinakbet
- Pinangat na isda
- Pinatisan
- Pininyahang hipon
- Pininyahang manok
- Pinsec frito
- Piyanggang manok
- Piutu
- Poqui poqui
- Proben
- Pudpod
- Putsero
- Rendang
- Ropa vieja
- Sarsa na uyang
- Satti
- Sinanglay
- Sinantolan
- Siomai
- Sisig
- Tamale
- Talunan
- Tapa
- Tinapa
- Tinapayan
- Tinola
- Tocino
- Tokneneng
- Tokwa’t baboy
- Torta
- Tuslob buwa
Rice dishes |
---|
and pastries
- Alfajor
- Asado roll
- Banada
- Banana cake
- Bicho
- Binangkal
- Biscocho
- Brazo de Mercedes
- Buko pandan cake
- Buko pie
- Buñuelo
- Churro
- Crema de Fruta
- Egg pie
- Empanada
- Ensaymada
- Flan cake
- Hopia
- Inipit
- Kumukunsi
- Mamón
- Broas
- Puto mamón
- Taisan
- tostado
- Mango cake
- Mango float
- Napoleones
- Ohaldre
- Pan de coco
- Pan de monggo
- Pan de monja/Monáy
- Pan de regla
- Pan de siosa/Pan de leche
- Pandesal
- Pastel de Camiguín
- Pianono
- Piaya
- Pilipit
- Pinagong
- Polvorón
- Sans rival
- Señorita bread/Spanish bread
- Shakoy
- Shing-a-ling
- Silvana
- Siopao
- Ube cake
- Ube cheesecake
- Waffle dog
- Yema cake
Biscuits/cookies |
|
---|
- Ampaw
- Banana cue
- Baye baye
- Binagol
- Binaki
- Buko salad
- Camote cue
- Camote halaya
- Cascaron
- Cassava cake
- Champóy
- Coconut macaroon
- Cornick
- Daral
- Dodol
- Duman
- Ginanggang
- Kalamay
- Kiamoy
- Leche flan
- Lokot-lokot
- Maja blanca
- Maruya
- Masareal
- Membrilyo
- Minatamis na saging
- Nilupak/Nilusak
- Pinipig
- Pritong saging
- Salukara
- Taho
- Tamales
- Tibok-tibok
- Tocino de cielo
- Turón
- Turrón de casúy
- Turrón de pili
- Ube
Candies and confections |
|
---|
Chips and crackers |
---|
Frozen desserts |
---|
Kakanin (ricecakes) |
|
---|
Soup desserts |
---|
and ingredients
- Agre dulce/sweet and sour sauce
- Achuete
- Asín tibuok
- Atchara
- Bagoong
- Banana ketchup
- Biasong
- Bukayo
- Burô/tapay
- Calamansi
- Dayap
- Dayok
- Dungon
- Galapóng
- Gamet
- Gatâ
- Giniling
- Gulaman
- Gusô
- Kakang gatâ
- Kamias
- Kaong
- Kasubha
- Keso de bola
- Kesong puti
- Labóng
- Landang
- Latik
- Latô
- Lemongrass
- Liver spread/Lechon sauce
- Luyang dilaw
- Macapuno
- Minatamís na báo
- Muscovado
- Nata de coco
- Nata de piña
- Pakô
- Palapa
- Pandan
- Panutsa
- Patis
- Pili nut
- Saba banana
- Sago
- Sakurab/Sibujing
- Siling haba
- Siling labuyo
- Taba ng talangka
- Tabon-tabon
- Toyomansi
- Toyo, suka, at sili
- Túltul
- Ube
- Ubad
- Ubod
- Vinegar
Non-alcoholic | |
---|---|
Alcoholic |