Tupig is another popular Filipino native delicacy and a popular pasalubong if you are visiting the northern part of Luzon like Ilocos, La Union and Pangasinan Region. It is mostly sold on bus stops and if you are on a public transit like bus or jeep, some vendors might occasionally get in and sell tupig. It is similar to suman with some additional coconut strips as an ingredients and wrapped in banana leaves, then grilled over a hot charcoal.
If you are on a private vehicle and is on a road trip going to the north, you are sure won’t miss those tupig vendors located on the side of the national highway in San Fabian, Pangasinan. They have built kubo near the roads to attract motorist and easy access to their ice cold buko and freshly cooked tupig.
The good thing is that you don’t need to go that far just to satisfy your cravings for tupig, below, you can find the steps and ingredient s to finally make your own.
I N G R E D I E N T S
- 2 cups rice flour (malagkit)
- 1 cup young coconut strips
- ¾ cup coconut milk
- ½ cup brown sugar
- wilted banana leaves (for wrapping, about 3 inch width)
M E T H O D
- In a mixing bowl, combine rice flour, coconut strips, coconut milk, and brown sugar. Mix well until dough like.
- Wash the banana leaf make sure it would not tear, and wipe with clean cloth.and Singe each banana leaf into flames for few seconds but do not burn.
- In a banana leaf, put a tablespoon of mixture then spread evenly and wrap.
- Grill over hot charcoal for 15-20 minutes or until done. Turn frequently.