Pinipig
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I think one of the most wonderful smell in the world is that of newly pounded pinipig. I can’t get enough of the scent of pinipig. It’s clean and comforting somehow, there is something pure and innocent about it. The smell reminded me of the book, Perfume, by Patrick Suskind. If only the anti-hero in the story of Perfume smelt pinipig, I am sure he would have not gone after all those poor virgins! LOL
I digress!
Anyway the smell is not the only thing that pinipig has got going for it, it is simply delicious as a topping to drinks and as a sweet dish.
The recipe that comes to mind immediately is Kalamay Pinipig. I have to be honest, I have never made this recipe before. I would love to try making it if I can find Pinipig in my local Southeast Asian supermarket here in London. I would certainly have a go as the recipe seems simple and easy enough but I’ll let you be the judge, please try the recipe below and kindly let me know how did it go.
Kalamay Pinipig Recipe
3 cups pinipig
1 cup sugar
4 cups rich coconut milk
Pinch of toasted anise (optional)
Rinse and drain the pinipig.
Soak in a cup of coconut milk for at least half an hour.
Boil the rest of the coconut milk with the sugar.
When the coconut milk and sugar syrup has started to thicken, add the pinipig and anise.
Stir until really thick and sticky.
Line a baking pan with banana leaves and ladle in the cooked pinipig into it. Shape it into the pan.
The kalamay pinipig is delicious topped with latik.
To make the latik
Toast one cup of coconut finely shredded with a two third of sugar in a pan.
Just keep stirring until they turned really golden brown.
