Tupig
Tupig
Ingredients
- 2 cups glutinous rice flour
- 3/4 cup brown sugar
- 200 ml coconut milk
- 1 cup grated coconut, to 2 cups
- banana leaves, for wrapping
- butter or margarine, melted, as needed for mixing and brushing
Instructions
- 1
In a mixing bowl, combine 1 to 2 cups of grated coconut with 3/4 cup of brown sugar. Mix thoroughly with a spoon until the sugar is well incorporated and the coconut is evenly coated.
⏱️ 5 min
- 2
Add 2 cups of glutinous rice flour to the coconut and sugar mixture. Pour in some melted butter or margarine (enough to moisten the flour) and then add 200 ml of coconut milk.
⏱️ 5 min
- 3
Mix all the ingredients together vigorously with a spoon until a thick, uniform, and slightly gooey batter is formed. Ensure there are no dry pockets of flour.
⏱️ 5 min
- 4
Lightly pass banana leaves over a gas flame to soften them, making them pliable for wrapping. Be careful not to burn them.
⏱️ 5 min
- 5
Place a softened banana leaf on a clean surface, such as a cutting board. Using a brush, lightly coat the banana leaf with melted butter or margarine.
⏱️ 2 min
- 6
Spoon a generous amount of the prepared batter onto the buttered banana leaf. Fold the banana leaf over the batter to create a log shape, then fold the ends to fully enclose the mixture.
⏱️ 8 min
- 7
Place the wrapped Tupig pieces onto a grilling pan or directly on a grill. Grill or toast them, flipping occasionally with tongs, until the banana leaves are charred and the filling is cooked through, golden brown, and slightly caramelized. This typically takes about 10-15 minutes.
⏱️ 15 min
- 8
Once grilled, remove the Tupig from the heat. Carefully unwrap a piece to reveal the sticky, sweet, and chewy Tupig inside. Break it apart to enjoy.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Tupig
- 2 cups glutinous rice flour
- 3/4 cup brown sugar
- 200 ml coconut milk
- 1 cup grated coconut, to 2 cups
- banana leaves, for wrapping
- butter or margarine, melted, as needed for mixing and brushing
Instructions
- 1
In a mixing bowl, combine 1 to 2 cups of grated coconut with 3/4 cup of brown sugar. Mix thoroughly with a spoon until the sugar is well incorporated and the coconut is evenly coated.
⏱️ 5 min - 2
Add 2 cups of glutinous rice flour to the coconut and sugar mixture. Pour in some melted butter or margarine (enough to moisten the flour) and then add 200 ml of coconut milk.
⏱️ 5 min - 3
Mix all the ingredients together vigorously with a spoon until a thick, uniform, and slightly gooey batter is formed. Ensure there are no dry pockets of flour.
⏱️ 5 min - 4
Lightly pass banana leaves over a gas flame to soften them, making them pliable for wrapping. Be careful not to burn them.
⏱️ 5 min - 5
Place a softened banana leaf on a clean surface, such as a cutting board. Using a brush, lightly coat the banana leaf with melted butter or margarine.
⏱️ 2 min - 6
Spoon a generous amount of the prepared batter onto the buttered banana leaf. Fold the banana leaf over the batter to create a log shape, then fold the ends to fully enclose the mixture.
⏱️ 8 min - 7
Place the wrapped Tupig pieces onto a grilling pan or directly on a grill. Grill or toast them, flipping occasionally with tongs, until the banana leaves are charred and the filling is cooked through, golden brown, and slightly caramelized. This typically takes about 10-15 minutes.
⏱️ 15 min - 8
Once grilled, remove the Tupig from the heat. Carefully unwrap a piece to reveal the sticky, sweet, and chewy Tupig inside. Break it apart to enjoy.
⏱️ 3 min