PILIPIG
26 December 2024
PINIPI A SINANTA
by Duoi Ampilan
We call it #Pinipi among the Maguindanaon people in the Bangsamoro. It is #Pinipig in Filipino 🇵ðŸ‡. It is made from young rice flakes.
There are many ways to produce it but with our featured Pinipi, this is how our folks do it in the villages of Maguindanao.
The young rice is harvested while the grains (Palay) are still green. It is fried (dry, no oil) in a #Kala (frying pan). The fried palay is then pounded using the traditional #Lesung and #Lendu (large wooden mortar and pestel) to separate the grains from the chaffs.
The best Pinipi is from the #Pulot (glutinous or sticky rice) because of its both aroma and taste.
We love the way our folks prepare it traditionally in the village. The Pinipi is mixed with #Pëti (p'ti) or fresh coconut milk with brown sugar and we call that process as #Sinantan. Nowadays, some do use condensed milk. However, the fresh coconut milk is healthier and even tastier.
Pinipi brings back our childhood memories from the village. We used it as a snack food.
Nowadays, Pinipi is used in restaurants, bakaries and by food manufacturers as toppings to some of their sweet delicacies including ice cream.
The colour of the Pinipi depends much on rice varieties.
📌 ADDITIONAL TRIVIA
◾#Langgaman - the traditional hand-held harvester or bladed knife for harvesting Palay with wooden handle.
◾#Kumpay - it is also a hand-held harvester but longer and bigger traditional sickle tool. It is karet or karit in Tagalog.