PINIPIG KALAMAY

PINIPIG KALAMAY

Ingredients: 3 C. pinipig 1 C. thin coconut milk 2 C. rich coconut milk 1-1/2 C. sugar ½ Tsp. toasted and powdered anis

Soak the pinipig in the thin coconut milk for 30 minutes. Boil the rich coconut milk with sugar. Add the pinipig and anis; stir while cooking until mixture is dry. Lower the fire, cover tightly and let cook slowly until done. Transfer to a shallow pan or bilao lined with milted and oiled banana leaf. Smooth to even thickness and cut into serving pieces. Serve with freshly grated coconut or with coconut toast.