From the recipe collection
Kalamay na Duman / Kalamay na Pinipig
Sticky coconut rice cake flavoured with toasted young rice flakes or pinipig for a nutty green-rice aroma.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 10–12
- Audio recipe
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Ingredients
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Method
- Use the measured 1/2 cup finely ground toasted pinipig or duman for the mixture. Keep the separate whole toasted pinipig for the topping.
- Whisk the ground pinipig, glutinous rice flour, coconut milk, sugar, and salt until smooth.
- Cook in a heavy pan over medium-low heat, scraping the bottom constantly.
- When thick and heavy, add coconut oil and continue folding until glossy and elastic.
- Transfer to an oiled tray or banana leaves and smooth the top.
- Scatter whole toasted pinipig and latik over the warm surface.
- Cool before slicing so the rice flakes remain distinct rather than sinking into a loose mixture.
