📝 About This Recipe
Hailing from the lush province of Pangasinan, Tupig is a beloved Filipino delicacy that captures the essence of rustic provincial cooking. This chewy rice cake is made from a blend of glutinous rice flour, rich coconut cream, and sweet young coconut strips, all wrapped in banana leaves and grilled until charred and fragrant. The result is a perfect harmony of smoky, caramelized exterior and a soft, buttery interior that tastes like a warm tropical hug.
🥗 Ingredients
The Rice Base
- 2 cups Glutinous Rice Flour (also known as malagkit flour)
- 1/2 cup Rice Flour (regular non-glutinous rice flour for structure)
- 1 cup Muscovado Sugar (firmly packed; can substitute with dark brown sugar)
The Coconut Blend
- 1 1/2 cups Coconut Cream (first press or canned 'gata' for richness)
- 1 1/2 cups Young Coconut Strings (fresh or bottled macapuno/buko strips, drained)
- 1/4 cup Melted Butter (unsalted)
- 2 tablespoons Toasted Sesame Seeds (for a nutty crunch)
- 1 teaspoon Vanilla Extract (optional but recommended)
- 1/2 teaspoon Salt (to balance the sweetness)
The Wrapper
- 20 pieces Banana Leaves (cut into 6x8 inch rectangles)
- 2 tablespoons Coconut Oil (for brushing the leaves)
👨🍳 Instructions
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1
Prepare the banana leaves by wiping them clean with a damp cloth. Briefly pass each leaf over an open flame or a hot stove burner until they become soft, pliable, and glossy.
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2
In a large mixing bowl, whisk together the glutinous rice flour, regular rice flour, and muscovado sugar until no large lumps remain.
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3
Gradually pour in the coconut cream while stirring constantly with a wooden spoon or spatula until the mixture reaches a smooth, thick paste consistency.
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4
Fold in the young coconut strips (buko), melted butter, toasted sesame seeds, vanilla extract, and salt. Ensure the coconut strips are evenly distributed throughout the batter.
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5
Cover the bowl with plastic wrap and let the mixture rest for at least 30 minutes. This allows the rice flour to fully hydrate, resulting in a better texture.
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6
Lay a prepared banana leaf flat on your workspace and brush the center lightly with coconut oil to prevent sticking.
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7
Scoop about 2 to 3 tablespoons of the batter and place it in the center of the leaf, shaping it into a log about 5 inches long and 1 inch wide.
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8
Roll the banana leaf tightly around the batter to create a thin cylinder. Fold the ends under or tuck them in to secure the package.
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9
Repeat the process until all the batter is used. You should have roughly 12-15 logs.
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10
Preheat a charcoal grill to medium heat. If using a stovetop, a cast-iron griddle or heavy skillet over medium-low heat works perfectly.
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11
Place the wrapped tupig on the grill. Cook for 8-10 minutes per side, turning frequently to ensure even cooking and to prevent the leaves from burning too quickly.
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12
The tupig is done when the banana leaves are charred and the rice cake feels firm to the touch. The internal sugar should be bubbling slightly through the ends.
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13
Remove from the heat and let them cool for about 5 minutes. This allows the starch to set so they aren't too sticky when unwrapped.
💡 Chef's Tips
For the most authentic flavor, use a charcoal grill to infuse the rice cakes with a deep, smoky aroma. If your batter feels too runny, add another tablespoon of glutinous rice flour; it should be thick enough to hold its shape on the leaf. Always wilt the banana leaves; skipping this step will cause the leaves to crack and the batter to leak out during rolling. You can add crushed roasted peanuts or jackfruit (langka) bits for extra texture and a different flavor profile. To store, keep them in an airtight container for 2 days at room temperature or freeze for up to a month and reheat on a pan.
🍽️ Serving Suggestions
Serve warm as a 'merienda' (afternoon snack) with a hot cup of Barako coffee or thick Filipino hot chocolate (Tsokolate de Batirol). Pair with fresh ripe mangoes on the side to complement the smoky, toasted coconut flavors. Unwrap them partially and serve on a wooden board for a rustic, provincial aesthetic. Excellent as a portable snack for road trips, just as they are sold along the highways of Pangasinan and Tarlac.