Tupig is a popular native delicacy from Pangasinan which is made out of ground glutinous rice and coconuts strips wrapped in banana leaves then cooked over charcoal.
- 2 cups glutinous rice, soaked overnight
- 1 cup sugar
- 1 cup young coconut, shredded into strips
- banana leaves, passed through flames to wilt
- Using a blender, grind the soaked glutinous rice until fine. (Reduced water if needed, just leave a little water).
- Pour the ground rice mixture into a cheesecloth. Tie the end of the cheese cloth. Squeeze out and remove excess water.
- Transfer the ground rice on a clean dry tray and spread it out to let it dry slightly.
- In a mixing bowl, add ground rice, sugar and young coconut. Combine well and add a little water (be careful not to put too much) to form a soft mixture.
- Prepare the wilted banana leaves wrapper, then scoop out 3 tablespoons of the mixture. Form your mixture into a cylinder. Carefully roll and wrap it up. Flatten a little before broiling over hot charcoal.
- Check the doneness: your tupig is done when the filling turns brownish in color and chewy in consistency.
Serve hot and enjoy!
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