Bibingkang Pinipig


  • 284 Grams pounded rice flakes
  • 254 Grams palm sugar
  • 3 Cups coconut milk
  • 1 Teaspoon salt
  • 1 Drops of pandan flavoring

Cooking Instructions:

  1. Soak Pounded rice flakes  in 1 cup of coconut milk  for 30 minutes or until soften.
  2. Pour the remaining 2 cups of coconut milk, salt and pandan flavoring  in a deep pan, let it boil.
  3. Add the palm sugar, keep stirring until the sugar has fully dissolved and the mixture thicken.
  4. Scoop a cup of thicken mixture, set aside.
  5. Add the soaked pounded rice flakes into the remaining mixture on the pan.
  6. Stir until the mixture becomes sticky.
  7. Transfer the cooked rice mixture  in a pan line with banana leaves, flatten the top.
  8. Top with the thicken sugar coconut mixture, bake at 300ºF for 25 minutes.

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