Pinipig are immature rice grains that are pounded until they are flat and then are toasted.
How is Pinipig Made?
Pinipig is made from a particular type of rice called malagkit (glutinous or sticky). The grains are harvested while still green. They are husked and the chaff is separated from the grain. The resulting bright green kernels are then pounded in a large wooden mortar with pestles. Once flat, they are toasted dry on pans or baked until crisp.
What Color is Pinipig?
Pinipig is light green in color when fresh, but usually becomes yellowish white to brown when toasted. The grains sort of resemble oats, and are often confused with puffed rice. The texture is crunchy on the exterior with a chewy center.
What Can I Use Pinipig For?
You can eat it plain, though it is more frequently used as a topping for various sweets, cakes, and even drinks.
A bilao is a flat round-shaped rice winnower, a traditional implement in the Philippines. It is usually made from woven wood.
To winnow is to free grain from the lighter particles of chaff, dirt, small stones, etc., especially by throwing it into the air and perhaps allowing the wind to blow away impurities.
Up until a few decades ago, you would see a bilao hanging in the back of the house by the kitchen. And you’d see women using a bilao to adroitly “turn” (toss) white rice grains on it for the purpose of removing unwanted particles, like small stones.
non-standard spelling: belao
These days, you’re more likely to see the bilao used as a food container. So now, you’re most likely to see it lined with banana leaves on top of which a lot of food is arranged.
