|Home-made Kalamay Pinipig|
Got this recipe from Ate Miniang. She comes to the house once a week to help around in the house. She is an awesome cook and I enjoy pestering her for recipes when she's around. This week she found a bag of green pinipig in the ref. I got it from Mahogany Market a couple of weeks ago thinking I'd make pichi-pichi out of it but somehow forgot about it. When Ate Minyang found it, my "fresh" green pinipig had dried out and was no longer good for pich-pichi. So, bless her heart, she made kalamay pinipig.
Kalamay pinipig is like biko, but made with pinipig na malagkit instead of malagkit (glutinous rice). Pinipig on the other hand is made by pounding grains of unripe (?) rice. Pinipig na malagkit is made from unripe glutinous rice and is green in color unlike its beige rice pinipig cousin which you normally see in halo-halo.
4 cups fresh pinipig na malagkit
4 cups coconut milk
1.5 cups sugar
Bring coconut milk to a boil over high heat then lower to medium. Simmer until it starts to thicken and is reduced to about 3 cups. Stir in the sugar. Once the sugar has dissolved, add the pinipig. (If the pinipig "grains" have dried out and stuck together, soak the pinipig in about a cup of the coconut milk before cooking.)
Stir constantly until the coconut has almost boiled away. Lower heat to weakest setting and let pinipig cook for about 15 minutes. Watch carefully to avoid burning. Turn off heat. Cool completely before transferring to desired container.
This recipe makes about 3 cups of kalamay.