Pinipig is actually immature glutinous rice that is harvested and pounded into what looks more like light green flakes. The flakes are moist and redolent with a fragrance that is simply unique. They are almost the “essence” of rice. These flakes can be eaten raw but I think they are even better when toasted and used as a topping to an extravagant halo-halo (iced fruit dessert) or other traditional filipino dessert. Some restaurants used to replace pinipig with the more readily available corn flakes – yikes!

At the market recently, I picked up several hands full of fresh pinipig for just P30. Toasted up they retained their bright green (almost chartreuse) color yet were extremely crisp. They can also be fried but turn a light brown. As always, I often find that the original is hard to beat. Give me fresh pinipig any day over puffed rice or corn flakes, thanks.

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