This another Filipino delicacy is one of the favorite pasalubong that originally came from northern part of Luzon specifically in Ilocos and Pangasinan Region. Tupig may seem similar to suman but have different way of cooking. This dish is cooked in charcoal by grilling, while the typical suman is cooked using steam. Made from glutinous rice or malagkit, sugar, young coconut and banana leaves, this native dish is made delicious. Perfect if you are in search of something native snack to prepare especially if you have a balik bayan visitor coming in your house. This recipe can make your snack and bonding as well more enjoyable. Give this recipe a try!
- 2 cups glutinous rice, soaked overnight
- 1 cup sugar
- 1 cup young coconut, shredded into strips
- banana leaves, passed through flames to wilt
How To Cook Tupig:
- Grind the rice until fine.
- Transfer the ground rice to a cheese cloth. Tie the end of the cheese cloth. Press to remove excess water.
- Place the ground rice on a tray to dry a little.
- Add the sugar and young coconut. Mix well and water to form a soft mixture.
- Place 3 tablespoons of the mixture, form into a cylinder and place in banana leaves.
- Flatten a little before broiling over hot charcoal.
- The Tupig is done when the filling is brownish and chewy in consistency.
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