Prepare banana leaves approximately 6 inches by 8 inches by wiping with clean paper towels then passing it on stove top flames to make it soft and pliable. Set aside.
Heat medium pan over medium heat and tip in the pinipig for 2-4 minutes. Remove and transfer pinipig in a bowl. Set aside
Using the same pan, pour coconut milk, sugar and salt. Stir until granules dissolve and cover with a lid. Simmer for 3-5 minutes over medium heat. Add pandan extract and stir until uniform in color.
Tip in toasted pinipig and stir-cook until pinipig absorbs the coconut milk and the consistency is thick, cohesive an does not stick to the pan. Remove from heat and let it cool down.
Lay banana leaf in a flat surface then scoop 1 ½ tbsp. of the pinipig mixture near the edge of the banana leaf. Mold the pinipig mix into a cylindrical shape approx. 4-5 inches long and spread 1 to 2 tsp of latik on top. .
Roll the banana leaf firmly to wrap the pinipig mix then fold both sides of the leaf to secure the mixture inside. Repeat the process until all pinipig mixture is done. Serve and enjoy. Bon appetit!