Comments on: Malagkit/Puto Pirurutong with Crystalized Ginger a la Marketman

By: Maria Clara

Maria Clara — Wed, 18 Feb 2009 18:31:51 +0000

BettyQ: Thanks again, it took me back to memory lane like my Grandma used to make it before the rice cooker came in town. She steamed them. Thank you thank you.

By: betty q.

betty q. — Wed, 18 Feb 2009 16:46:10 +0000

Oh, yes Maria Clara! It hs beeen ages since I last made it so I am just relying on my memory before the senior moments sets in as Connie C. would say! So, I made it last night and it tasted EXACTLY as I remembered. I used the regular pinipig though I think using the green ones would be more fragrant? Anyway, for 1 pack of piniping (227 gm. pkg), I put in the rice cooker with 3/4 can of coconut milk (can you get Savoy brand there?) and a pinch of salt. When the liquid has been absorbed..set it aside. In a skillet , pour about 1/2 can coconut cream (you can add more later if too dry)and 1/2 cup demerara sugar, pinch of salt. Cook that until slightly thickened and then add the pinipig and 1/2 can of drained langka, pureed. Stir that and keep on stirring unitl makunat! Then cool thoroughly. I did it overnight so it is really makunat now. What I had back home was shaped like ovals. But I shaped them into tiny balls. coated in freshly grated niyog and placed them in really tiny muffin liners….and I mean tiny! …or maybe you can omit the langka and add anise if you like anise flavoured!! But the langka tasted good, really good!!!

By: Dessa Godwin

Dessa Godwin — Wed, 18 Feb 2009 03:43:24 +0000

Oh my!!! It made miss my mom’s biko…

By: Maria Clara

Maria Clara — Tue, 17 Feb 2009 18:43:15 +0000

BettyQ: Good Morning and Happy Tuesday. Do you have a pinipig pichi pichi recipe you can share with us? Thanks in advance.

By: chris

chris — Tue, 17 Feb 2009 05:28:47 +0000

hi marisse! hope you had a very happy memorable birthday celebration. btw po, may i ask for your pihi-pichi recipe? will it be ok if you post it here para na rin makita ng iba… thanks.

By: Quillene

Quillene — Tue, 17 Feb 2009 00:47:56 +0000

MM,

Did Mr. Bourdain get to sample pirurutong pala? :)

By: marissewalangkaparis

marissewalangkaparis — Tue, 17 Feb 2009 00:18:24 +0000

Hahaha,yes bettyq will do that.I got to taste the pinipig pichi-pichi that you mentioned and it was so good. The cassava pichipichi is also good as long as its soft and gooey. I do it in three flavors,pandan,ube and the natural one. The pandan is the most popular,methinks,by the requests.
I still have to get some pirurutong though. But for now,have to work!! To the office I go—after going thru the No Reservations site..MM–you’re there!! I think doing the kinilaw??

By: betty q.

betty q. — Mon, 16 Feb 2009 18:27:58 +0000

Marisse: If you have any leftover when you make this…set aside about 4 cups of the finished kakanin. Shape them into ovals like the pinipig pichi pichi you made coat with freshly grated niyog…I think I liked this better than the cassava pichi pichi! You will NOT go back to the cassava pichi pichi!!! or shape them into tiny balls like walnut size and roll into freshly grated niyog…I found this way easier to eat BUT you can get carried away! Before you know it…oh, no! naubos mo na pala lahat!!!

But wait till it’s really cold before you shape them!

By: betty q.

betty q. — Mon, 16 Feb 2009 18:27:56 +0000

But wait till it’s really cold before you shape them!

By: toping

toping — Mon, 16 Feb 2009 17:08:52 +0000

betty q: Yeah, that’s what we call it. “Tinambiran” struck me as weird – a typo, maybe?