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.
SUMAN PINIPIG
Plain pinipig
500 grams raw pinipig
1200 ml coconut milk
1-2 tablespoons Ube essence (with coloring)
Pinch of salt
3/4 cup white sugar, plus additional as desired
Latik
2 cups coconut milk
For the pinipig:
In a non-stick or stainless wok, blend together the coconut milk, ube 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 latik:
Pour coconut milk in a saucepan, and bring to a full boil with constant stirring for 10 to 15 minutes.
Once the mixture starts to curdle and become oily, lower the heat and continue stirring until the toasted brown curds start to form.
Remove from the heat, and separate the curds from the oil.
You may use the reserved oil for coconut oil application.
Scoop around 1/3 cup of the cooked pinipig mixture onto a banana leaf (size of a bond paper). Top with latik coconut curd, and wrap like candy. Arrange into a steamer basket, and steam for 10 minutes.
BIKO PINIPIG
Plain pinipig
500 grams raw pinipig
1200 ml coconut milk
1-2 tablespoons Pandan essence (with coloring)
Pinch of salt
3/4 cup white sugar, plus additional as desired
Latik
2 cups coconut milk
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 latik:
Pour coconut milk in a saucepan, and bring to a full boil with constant stirring for 10-15 minutes.
Once the mixture starts to curdle and become oily, lower the heat, and continue stirring until the toasted brown curds start to form.
Remove from the heat, and separate the curds from the oil.
You may use the reserved oil for coconut oil application.
Lay out pinipig in a pan or bilao lined with banana leaves. Top with latik coconut curd.