Tupig
This homemade tupig recipe will let you enjoy Pangasinan's native delicacy at home! Sweet, chewy rice cakes with coconut strips wrapped in charred banana leaves. It's the perfect snack or dessert.
Servings: 10
Calories: 224kcal
Ingredients
- 2 cups glutinous rice flour
- 3/4 cup brown sugar
- 1 1/3 cups coconut milk
- 1 1/2 tbsp butter melted
- 1/8 tsp salt
- 1 cup young coconut shredded
- 10 banana leaves cut into 6 inches by 12 inches rectangles
Instructions
- Prepare banana leaves but cutting into 6 in. by 12 in. rectangles. Wash thoroughly and wipe with clean cloth or paper towels.10 banana leaves
- Pass leaves through fire in a stove top for a few seconds until wilted and pliable. Set aside.
- In a large bowl, tip in glutinous rice flour, brown sugar and coconut milk. Mix until no trace of flour is left.2 cups glutinous rice flour, 3/4 cup brown sugar, 1 1/3 cups coconut milk
- Add the melted butter and salt then stir until fully combined. Add shredded young coconut and fold into the batter until incorporated.1 1/2 tbsp butter, 1/8 tsp salt, 1 cup young coconut
- Place a banana leaf on a clean flat surface and brush with melted butter. Place 1 1/2 to 2 tbsp of the tupig mixture on the banana leaf.
- Roll the banana leaf carefully into a cylinder to wrap. Fold both ends inwards to secure. Repeat process with the remaining batter.
- Over medium heat, arrange tupig in a frying pan and cook each side for 10 minutes while occasionally turning or until leaves are charred.
- Remove from heat and place in a serving dish. Serve and enjoy. Bon appetit.
Video
Nutrition
Serving: 10g | Calories: 224kcal | Carbohydrates: 31.4g | Protein: 2.1g | Fat: 10.7g | Saturated Fat: 9.1g | Cholesterol: 5mg | Sodium: 60mg | Potassium: 99mg | Fiber: 1.9g | Sugar: 11.7g | Calcium: 15mg | Iron: 1mg