Kalamay Pinipig

Ingredients for Kalamay Pinipig

• 2 cups pinipig
• 800 ml coconut milk, divided
• 1 cup brown sugar
• 2 tbsp latik
• Coconut oil, for greasing
• Banana leaves, for lining

How to cook Kalamay Pinipig

1. 1.Soak pinipig in 400 ml coconut milk for 30 minutes.
2. 2.Line a 6 1/2-inch round pan with banana leaves brushed with coconut oil.
3. 3.Combine remaining 400 ml coconut milk and brown sugar in a large nonstick pan. Bring to a slow boil over medium heat.
4. 4.Stir in soaked pinipig. Once thickening begins, lower heat and stir continuously for about 40 minutes until it forms one solid mass.
5. 5.Transfer immediately to the lined pan, flatten with an oiled spatula, top with latik, and cool before slicing.