Kalamay Pinipig


3 cups pinipig
1 1/2 cups sugar
2 cups rich coconut milk
A pinch of toasted anise

Soak the pinipig, after cleaning, in one cup coconut milk or water for 30 minutes. Boil the rest of the coconut milk with sugar. When the syrup is thick, add the pinipig. Stir while cooking until thick and sticky. Place in a receptacle lined with banana leaf. Serve with coco-nut toast made as follows: Toast one cup of the coconut from which the milk has been extracted, with 2/3 cup sugar in a frying pan. Stir continuously until brown and crisp.

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