Comments on: Pinipig & Hazelnut Balls a la Marketman

By: aileen salinas

aileen salinas — Sun, 16 Nov 2008 02:00:20 +0000

Dear Marketman,i’ve know you in the yummy magasine,im having trouble about pinipig .You see,I’ve brouht them because it’s cheap,Forgive me but in the end i realize i have nothing to do with it.I’ve search my new and old cookbooks but im not lucky to find one.I just ended up in your arms.And if you could give me More pinppig recipe i will be much delighted.Thank you marketman,you are my guardian angel when it cames to hard to find recipes that young generation might forgot…God Blees…

By: Nanette Revilla

Nanette Revilla — Tue, 05 Feb 2008 02:18:31 +0000

I am from southern Mindanao and am happy that you posted information on pinipig. Am interested on pinipig ampao delicacy. If you could give me a recipe on this, i would be very grateful. I have noted that there are processors on this in Nagcarlan, Laguna. Thanks and God bless.

By: Chris

Chris — Tue, 21 Mar 2006 05:25:05 +0000

I remember liking green pinipig when I was younger but I don’t remember how I had them. They were cooked just like rice so they were soft and not crunchy. I just remember eating them as is in our ‘dirty kitchen’, maybe they were on their way to becoming something else when they were intercepted by me. heheh

By: goodtimer

goodtimer — Sun, 19 Mar 2006 17:33:54 +0000

my lola always served native chocolate ah (aguado, the thinned version) ordered from bulacan with ground peanuts, with toasted pinipig on the side. We’d all grab a handful of pinipig and top our steaming hot chocolate with the “crunch”. ahh, i wish it was christmas again..

By: joey

joey — Thu, 09 Mar 2006 14:52:09 +0000

That looks really good! I can imagine the pinipig-hazelnut combination to be yummy :)

By: Mon C

Mon C — Thu, 09 Mar 2006 09:30:39 +0000

Thanks for the tip! I was warned by some Binan pinipig traders that some people sprinkle pandan-tainted, food colored water over dried pinipig and pass it off as the real stuff. Yes, it’s the duman I’m forever on the lookout for! In case anyone does,pls…

By: Marketman

Marketman — Thu, 09 Mar 2006 09:00:24 +0000

Mon C, I have an earlier post on pinipig at https://www.marketmanila.com/archives/pinipig-immature-rice-pounded-into-flakes which can be purchsed in large wet markets such as the FTI taguig market on Saturdays. However, note that you should read through the comments as the light green one I have in my post is actually an imposter on the TRUE pinipig or even better, highly sought after duman that Karen over at Pilgrim’s Pots and Pans so loves… as to to muscovado, go ahead and try it but it might be a bit heavy… the taste of the browned refined sugar isn’t bad…experiment is what I say!

By: Mon C

Mon C — Thu, 09 Mar 2006 08:21:07 +0000

If i try this with muscovado, do you think it’ll be too dark to be appetizing? Was just thinking it might taste better over refined sugar.

Would anyone know where to get fresh pinipig? The moist, chewy, just a hint of sweetness, pale green stuff that could be eaten by itself. sigh…haven’t tasted that in ages.

By: Marketman

Marketman — Thu, 09 Mar 2006 01:40:24 +0000

spanx, no I have not yet tried Butterfinger Crisp…will keep an eye out for it. Chicky, glad you are enjoying the site…I usually have things lined up for posting but many times my “schedule” is shot when I get pinipig then I make something out of it! kongwi, melted chocolate would make this close to that original Magnolia pinipig crunch…just add vanilla ice cream and hmmm! eSubijano, yes pinipig in halo halo is great, also with buko pandan dessert as well!

By: eSubijano

eSubijano — Wed, 08 Mar 2006 22:50:04 +0000

When we wuz kids, we used to add them “pinipig” in our halo-halo drinks … ‘gives it that added crunch and flavor to the melted mix of crushed ice, milk, and juice from all of that sweet concoctions.

Yum.