Chef RV Manabat has appreciatively received an abundance of blessings throughout his life. Due to this good fortune and out of gratitude, he has taken up the mantra to genuinely impart his passion in baking, his expansive knowledge and most of all, his precious recipes. Today, he is considered a celebrity chef, for he has garnered over two million YouTube subscribers, 1.8 million Facebook fans, and over 260,000 Instagram followers. He continues on his culinary mission to pass on recipes to loyal viewers from all over the country and the world.

And let’s not forget he is also the author of bestselling books — Baking Secrets, and the sequel More Baking Secrets — in which he has garnered precious recipes to be referenced at any desired time.

He often guests in meetings and gatherings of sterling associations, organizations and institutions for educational lectures. Most attendees claim his seminars are just a bit short of masterclasses. In fact, one of his latest collaborations included a Halloween cookie-baking session with the US Ambassador to the Philippines MaryKay Carlson.

A distinguished alum of the De La Salle-College of Saint Benilde, Chef RV had a brief stint as a culinary professor at his alma mater. The well-traveled gentleman is on a constant self-imposed assignment to collect recipes and try out new food combinations — there is simply no stopping this amiable fellow.

In the spirit of Christmas, he is excited to disseminate the heritage and heirloom recipes of his Nanay Rose, which utilizes pinipig, one of Biñan’s pride. To illustrate just how big of a deal this treasured ingredient is, the city in the province of Laguna even has a Pinipig Festival to celebrate the rice delicacy.

Let’s see how we can prepare pinipig in three different ways:

BIBINGKA PINIPIG

Plain pinipig

500 grams raw pinipig

1200 ml coconut milk

1-2 tablespoons pandan essence (with coloring)

Pinch of salt

Custard

200 grams coconut milk

200 grams condensed milk

3 egg yolks

1 tablespoon cornstarch

30 grams salted butter

For the pinipig:

In a non-stick or stainless wok, blend together the coconut milk, pandan essence and salt. Bring to a boil; then reduce the heat to medium.

Add the raw pinipig, cook the mixture for around five to 10 minutes with constant stirring until the mixture starts to become elastic.

Add in the white sugar, and continue cooking for another five to 10 minutes until the mixture turns sticky and elastic.

For the custard:

Blend all ingredients together in a thick stainless saucepan. Cook over low heat with constant stirring until the mixture turns thick.

Transfer the cooked pinipig in an oven-proof pan lined with aluminum foil or banana leaf. Pour the cooked custard on top, and then broil for 10 minutes.