From Wikipedia, the free encyclopedia
Flattened rice ingredient in the Philippines
Pinipig
is a
flattened rice
ingredient from the
Philippines
. It is made of immature grains of
glutinous rice
pounded until flat before being toasted. It is commonly used as toppings for various desserts in
Filipino cuisine
, but can also be eaten plain, made into cakes, or mixed with drinks and other dishes.
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Production
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Pinipig
is made solely from
glutinous rice
(
malagkit
or "sticky" rice). The grains are harvested while still green. They are husked and the
chaff
is separated from the grain (traditionally using large flat
winnowing
baskets called
bilao
). The resulting bright green
kernels
are then pounded in large wooden
mortars and pestles
until flat. They are then toasted dry on pans or baked until crisp.
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Description
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Pinipig
are characteristically light green in color when fresh, but usually become yellowish white to brown when toasted. They superficially resemble grains of
oats
, and are often confused with
puffed rice
. The texture is crunchy on the exterior with a chewy center.
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Variants
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A notable regional variant of the
pinipig
is the
duman
, which is made in
Santa Rita, Pampanga
in the
Philippines
.
Duman
, like
pinipig
, is also made from immature grains of glutinous rice, but it is toasted before it is pounded.
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A similar delicacy also exists called
c?m
in
Vietnam
and
Thailand
.
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See also
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References
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