Pinipig is immature glutinous rice that is pounded until it transforms into delicate flakes with a unique light green color, subtle flavor, and an unusual, delicate texture. Before consumption, the flakes are usually lightly toasted until crispy and light in color.

The toasted flakes are used in an array of Filipino dishes – they are often incorporated in traditional cookies, candies, and cakes, or used as a topping in creamy desserts such as halo-halo. Pinipig is also employed in Vietnamese cuisine, where it is known as cốm, and in Thailand, where it is more familiar as kao mow.

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