How to Make TUPIG
Tupig is a local delicacy in the Philippines that is made out of glutinous rice flour, young coconut or buko strings, sugar and coconut milk. Banana leaf is also an important item in making this. It is used to wrap the mixed ingredients. If there is no banana leaf, it’s not tupig. Hehehe.
I vaguely remember grilling the tupig on top of a galvanized metal sheet(yero), charcoal and stone. That smell of the charred banana leaf is, ahhhh amazing.
I don’t like my hands get too sticky when wrapping the batter. That’s why I came up with the idea of putting the batter in a piping bag, cutting the end of the bag to how big you want your tupig is. I cut it to 1.5 centimeters in diameter. This fits perfectly into the 12×6 inches of banana leaf. This is way more easy, cuts down the preparation time. It will also make you cooking this more frequently.
I used to think that I will not be able to make it because I don’t have the tools/equipment. But, if there’s a will, there’s a way.
Not to make you more excited, here’s the recipe!
You can also watch how I made it here : Oven-baked TUPIG
- 400 g Glutinous rice flour
- 400 ml Coconut milk
- 1 cup Young coconut strings (buko)
- 1 cup Brown sugar If you want it sweeter, make it 1.5 cup
- 24 pcs banana leaf cut 6×12 inches
- In a large bowl, mix the ingredients coconut milk, sugar, young coconut and glutinous rice flour.
- Pre-heat the oven to 220degrees Celcius or 425F
- Wrap it – Spread the batter into the banana leaf, then roll it.
- Bake the rolled tupig for 20 minutes.
There are more filipino recipes that you can make here.