From the recipe collection
Pinipig de Leche
A creamy pinipig-and-milk dessert with toasted young rice flakes, custard, and a soft chewy finish.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 8
- Audio recipe
Get everything ready
Ingredients
Adjust servings
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Toast pinipig lightly in a dry pan until aromatic, then set aside. Use medium-low heat and stop when fragrant and one shade darker, because residual heat continues the toasting.
- Combine evaporated milk, coconut milk, condensed milk, sugar, and salt in a pot.
- Bring to a gentle simmer over low heat.
- Stir in toasted pinipig and cook until it softens slightly.
- Add the cornstarch slurry while stirring constantly. Add it in small portions and return the liquid to a simmer between additions; it thickens further as it cools.
- Cook until thick and spoonable, then stir in vanilla.
- Pour into cups, top with more toasted pinipig, and chill.
