On the left, what I typically refer to as pinipig. It’s young glutinous rice that’s been pounded and dried. You need to either dry toast it in a pan to crisp it up, or bake it in an oven until crisp.
It’s color is often greener than it naturally should be, either rubbed between banana leaves (as Millet once wrote on this blog) or with added green food coloring. In it’s natural state, it has just a tinge of green I would imagine. But toasted, it turns a light off white or tan (unless colored). This is to be treated separately from Duman, a delicacy from the plains of Luzon that takes green palay which is toasted or roasted then crushed or pounded. Karen of Pilgrims Pots and Pans has a wonderful post on authentic duman.
On the right is a bowl of what many also call pinipig, but which I personally think is more of a “puffed” rice. Rice grains (not necessarily glutinous) are steamed or boiled then dried/baked and sometimes fried until puffed. Both are often sold as “pinipig”. But then again, I could be wrong, I am not a pinipig authority. I bought some of the “left” pinipig at the Nasugbu market last week as Sister was searching for it, to make a childhood favorite pinipig cookie with a basic butter batter and toasted pinipig added in. My version up next.