Pinipig Cookies

Filipino Pinipig Sweet Rice Flakes

Pinipig are flattened and toasted glutinous rice grains, the Southeast Asian equivalent of Kellogg’s corn flakes. Its name probably derives from the root word piga, which is Tagalog for squeeze.

The rice grains for pinipig are harvested while still young and green. Admittedly, I have never seen fresh green pinipig, not even in the Philippines, because it quickly loses color once pounded.

To capture that fresh look, some exporters add a weird hue of neon green coloring. Go for the au naturale variety, even if it is a tad less eye-catching. Wouldn’t you rather keep the food equivalent of silicone implants out of anything you eat?

Toasting reawakens its raw rice fragrance, if only for a short time, so add the pinipig to the cookie dough as soon as they cool down. The shards of sweet rice retain crispness well.

recipe adapted from Amy Besa and Romy Dorotan’s Memories of Philippine Kitchens
Weekend Herb Blogging hosted by Cook Almost Anything

Pinipig (Young Glutinous Rice Flake) Cookies

makes about 2 dozen cookies

Filipino Pinipig Cookie Recipe

pinipig (young sweet rice flakes)3/4 cup257
all-purpose flour1/2 cup2.364
baking powder1/2 tsp
salt1/8 tsp
unsalted butter, at room temperature1/4 cup257
granulated sugar1/3 cup2.467
large egg1
lemon zest1/4 tsp


  • Pinipig is also sold as cốm, its Vietnamese name. Try your luck at groceries that focus on Southeast Asian products.


Toast the pinipig. Heat a dry skillet over medium heat. Add the pinipig and toast while stirring often for about 5 minutes, until lightly browned and fragrant. Spread out the pinipig over a plate and allow to cool completely.

Preheat the oven to 350ºF / 175ºC with racks on the upper third and lower third of the oven. Prepare 2 parchment-lined or lightly greased half-sheet pans or cookie sheets.

Mix the dry ingredients. Place the flour, baking powder, and salt in a container with a tight lid. Cover and shake until thoroughly mixed.

Mix (Creaming Method). Beat the butter with the sugar until light and fluffy. Add the egg and continue beating to incorporation. Beat in the lemon zest.

Slowly add the dry ingredients to the butter mixture and continue mixing just until smooth and thoroughly incorporated. Gently fold in the cooled pinipig.

Drop. The cookie dough will be very sticky, so use two teaspoons or a small disher. Drop 12 evenly spaced portions for each sheet pan or cookie sheet. Each cookie dough portion is roughly equivalent to 1 heaping teaspoon, about the size of a cherry.

Filipino Pinipig Cookie Dough on Sheets

Bake the cookies at 350ºF / 175ºC for 10 to 12 minutes, or until lightly browned around the edges. Let the baked cookies rest on the sheets for a few minutes and transfer to a wire rack to cool completely.

Filipino Pinipig Cookies Baked
The scent of rice paddy fields in cookies.

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54 Responses to “Pinipig Cookies”

  1. snooky doodle says:

    what an interesting recipe. I ve never heard of pinipig, now I know :) I d like to grab a couple. they look good !

  2. Y says:

    What a cute name for a cookie! I think I have those green rice flakes in my cupboard. Haven’t had a clue what to do with them until now. Must remember to make silicon pinipig sometime.

  3. Sophie says:

    MMMMMM,..these cookies look apart & so delicious!

    A must try recipe!

  4. Rosa says:

    An unusual recipe! Those cookies look delicious! I bet they taste wonderful…



  5. pigpigscorner says:

    I’ve never heard of pinipig, such a cute name!

  6. Aparna says:

    We use beaten rice flakes (not from glutinous rice, though)quite a bit in Indian cooking, especially where I come from and I’m seeing it in cookies for the first time.

    Just a couple of questions, Jude.
    When you say sweet rice flakes, do you mean they’re sweetened or naturally sweet?
    What are these cookies like? Crisp or chewy?

  7. Jen @ MaplenCornbread says:

    I havent had sweet rice flakes on hand for a while. Im going to add to my list! Thanks, these sound great!

  8. Adam says:

    When I saw those I thought about corn flakes for a bit too. I like how they look, and I bet they add just a little crunch right? Rice has sooo many neat uses :)

  9. Sean says:

    Looks great Jude. Doesn’t sound too sweet but just enough to really bring out the flavor of the rice. Tasty!

  10. kat says:

    Oh interesting

  11. Rebecca_C says:

    Wow. These sounds so light and delicious. I bet they would make wonderful ice cream sandwiches.

  12. grace says:

    pinipig, eh? first of all, that’s a great name. secondly, they look like such cool little nibbles, and the resulting cookie sounds scrumptious. the end. :)

  13. [eatingclub] vancouver || js says:

    I miss pinipig so much! These cookies = delectable morsels! I’d probably get them all in one go!

  14. maybelles mom says:

    This looks a lot like what indians called poha; beaten rice. I had never thought to bake with it.

  15. clumbsycookie says:

    I’ve never baked or even seen pinipig, but what lovely sounding cookies :) !

  16. sweetbird says:

    I bet my husband will love these – I hope North Carolina has plenty of ethnic markets. Also, have I told you lately how much I appreciate how you lay out your recipes? Thou art wonderful.

  17. Aparna, the grains are from glutinous rice grains, so pinipig is naturally sweet but subtle.
    The cookies turn out very light and crisp mainly because of the toasted rice flakes in it.

    Adam, they’re very crunchy after toasting. Goes great with milk and sugar for breakfast, too.

    Sweetbird, it’s a handy little plugin :)

  18. elra says:

    Sounds really delicious. I can imagine the crunchiness that come from glutinous rice grains!

  19. Caroline says:

    I have yet to find the au naturale kind of pinipig here. The neon green ones I see all over (It’s funny how you equate them to silicone parts, so typical of LA, perhaps? ha ha).
    Those pinipig reminds me of those capiz shells, so pretty. And those cookies looks delicious.

  20. Jillian says:

    These sound really good and really different!

  21. joey says:

    What a great way to use pinipig!

  22. Lisa says:

    I love anything with rice in it, or by itself, but never thought of or tried rice cookies, much less sticky rice cookies. I love it, and I can imagine what a wonderful texture it gives them. I must try these as yours look lovely :P

    That said, I’m hoping you took part in this month’s DB challenge! Will be checking back :)

  23. Trisha says:

    Ahh I love pinipig! Pinipig in halo halo, or ice buko, or pinipig crunch! But pinipig in cookies? I could almost smell that “rice paddy fields” and buttery aroma.

  24. Weekend Herb Blogging #193 Recap | says:

    [...] Pinipig Cookiesby Jude from Apple Pie, Patis and Pâté [...]

  25. Lorraine @NotQuiteNigella says:

    These look very unusual indeed! Is the texture crunchy or soft?

  26. Barbara says:

    Such an unusual ingredient. It was fun to learn about something new!

  27. sheila says:

    i chanced upon your blog via photograzing/serious eats. i must say that i am impressed with your recipes. will try your pinipig cookies soon, im sure i won’t have a big problem looking for the pinipig here in manila : )


  28. Teanna says:

    Wow! I learn something new every day! What an interesting ingredient and post! Thanks!

  29. Madam Chow says:

    These cookies look like they melt in your mouth!

  30. noble pig says:

    I swear I always learn about something new over here. Beautiful cookies.

  31. Manggy says:

    Ooh, that’s fantastic. I love the crunch of pinipig, but would you believe you can’t even get it all the time at markets? It’s just not as popular as it used to be anymore :(

  32. joelen says:

    This and your recent recipes all look wonderful! Pinipig certainly takes me back to my childhood and I would guess even crumbling these cookies as a garnish to halo halo would be awesome. I’ve been on a slight commenting hiatus with my busy schedule lately… but it’s great to catch up and see what’s cooking in your kitchen!

  33. Hannah says:

    I’d never heard of these rice flakes before, but I can imagine so many great uses for them now. Of course, these cookies sound like a wonderful place to start. :)

  34. Marvin says:

    Great tip about it going by the name of “com”. I can find it easy enough at my local pinoy market, but not so much at the generic asian markets. Will have to look harder for com.

  35. Leela@SheSimmers says:

    Pinipig is used in Thai cooking as well, though I’ve never seen anyone turn it into cookies. These cookies look delicious and wholesome. In fact, I’d rather have a bag of these in my purse in case of hunger emergency instead of granola bars.

  36. Cynthia says:

    I’ve seen this ingredient on Indian blogs as well… I’m adding your recipe to the folder where I plan to try some of these recipes when I put my hands on this ingredient.

  37. U.Pink says:

    i love pinipig esp. in november.. the yellow green fresly made pinipig is my most favorite.. never had pinipig cookies in my life, though.. thanks for this recipe.. ^^

  38. Jacque says:

    I will be sure to stay away from the neon green pinipig, LOL. I’d love to try these cookies, they sound intriuging

  39. Soma says:

    The way the rice flakes sound, they seem to be similar to the Indian “poha” or “ChiRe” (we call them that at the eastern regions).. may be a different variety of rice between them. what a cute name, makes me think of Pinipig as a penguin, but then i think i am reading too many kids books;-)

  40. Caitlin says:

    Again, a recipe I’ve never heard of, using ingredients I’ll never find… When I end up with half my apt filled with obscure ingredients, it’ll be all your fault Jude!

  41. Jaime says:

    what interesting cookies!

  42. Tangled Noodle says:

    Thank you so much about the tip to look for this as Vietnamese ‘com’! The selection of (labeled) Filipino products in the Twin Cities is very limited so I’ve had to try to find the same item from other Asian sources. However, this style of pinipig seems new to me – although I’ve only ever had it already made into a treat, the one I’m familiar with is more like toasted whole rice, not flattened. I’d love to find this and try it out!

    Amy and Rory’s book is on my wish list!

  43. PG says:

    pinipig, didn’t know that is how it is called, as i bought it a substitute to the Indian chivra or Poha at an Asian store.
    Would love to know how it is used otherwise?
    I tried doing the same thing as the Indian Poha of soaking and draining them before frying but it bacame a sticky mass. So, I assume I have to use it dry?

  44. PG says:

    I googled to find a few recipes. so, it is usually cooked with coocnut milk, I see.

  45. Miri says:

    Aval or Poha is what its known as in India and we make a savoury breakfast from it. This is a good way to use it in something else – thank you!

  46. A.D. says:

    pinipig that’s not in ice cream or suman = yay! must try this soon & see if it beats my fave way of having pinipig (in cold sweet milk, like cornflakes).

  47. nina says:

    I love pinipig expecially the fresh ones. This is an interesting recipe – to make use of pinipig.

  48. bestbuy says:

    I have an aunt from Korea, and I have such fond memories of meals at her house. I was introduced to seaweed there! I wonder if I could get her to make these for me…They look great!

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  53. foodie @ says:

    very interesting recipe… will have to try them out some day… thanks for sharing

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