Oven-Baked Tupig (Tinupig)

A big part of my childhood was spent in Pagudpud, Ilocos Norte. Yup! It’s the town in the north that’s famous for its white sand beaches. I can go on and on talking about how great Pagudpud is but for now, Tupig (Tinupig) takes the center stage. 

While others think of Puto Bumbong at Christmas time, Ilocanos think of Tupig (or Tinupig). I remember when I was young and when it was time to make it, everyone take their part in making hundreds of these yummy treats.

Snipping the ends of the coconut leaves and a little bit of wrapping was my part but I wasn’t good at wrapping back then. The right amount of filling is tucked between two long coconut leaves, otherwise, the raw filling would ooze out of its ends. It would then be placed on top of a clean, hot sheet of galvanized roof to cook. There would be continuous fire going on underneath and you’ll know it’s done when both sides are charred and you can smell the delicious aroma of the Tupig.

I miss eating it! But since I cannot do it the traditional way, I had to improvise. This is actually the easier version, one that we can make in our part of the world. The finished product looks like you were in the kitchen for a day but I promise you, it doesn’t even take an hour to enjoy the first batch. 

oven baked tupig

Oven-Baked Tupig (Tinupig)

Pam from PinoyBites
This is a sweet native delicacy of Ilocanos that’s made with glutinous rice flour and coconut. 
4.5 from 8 votes
Prep Time 20 mins
Cook Time 17 mins
Servings 20 pieces

Ingredients
  

  • 400 g pack glutinous rice flour
  • 1 cup brown sugar
  • 1 400 ml can Coconut milk I used Aroy-D
  • 1 cup macapuno*
  • 1 pack frozen banana leaves washed in hot water, dried and cut into 6 inch lengths
  • 1-2 teaspoons black sesame or chia seeds (optional)

Instructions
 

  • Position oven racks at the top and bottom. Place the top rack on the second space from the broiler and the bottom at the lowest setting. Preheat the oven to 425F. You will need two 12×18 inch cookie sheets.
  • In a large bowl, combine flour, brown sugar, coconut milk, macapuno and chia seeds (if using). Stir very well to combine. Place 3 tablespoons on the lower third of the prepared leaves. Spread batter evenly leaving about 1 ½ inches of space on both ends to prevent spilling. Roll to wrap the filling completely.
  • Place the wrapped tupig on 2 cookie sheets. Cook for ten minutes then switch the pans (top and bottom) and bake for another 7 minutes or until the leaves are browning in a lot of spots. You can switch to broil and broil (each pan) for a minute if you want a browner tupig. But make sure you watch carefully as it burns quickly.
  • Store leftovers in an airtight container and place in the fridge. Microwave for a few seconds to warm it.

Notes

*Bottled macapuno vary in sweetness and texture. If the pieces are too long and tougher than usual, cut into smaller pieces before adding to the mixture. The brand I used is called Tita Ely’s. It has the texture of real macapuno and is not overly sweet.


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Victoria Labrador
Victoria Labrador
1 year ago

Nice one❤

NENA L PEREZ-G
NENA L PEREZ-G
1 year ago

I wi try this. Can you add the sweetened coconut flakes?

Nenette J Milana
Nenette J Milana
1 year ago

5 stars
I am Ilokano and I love tupig. So happy i can cook this in the oven. Much easier than using my grill. Thanks for the recipe😘

Jane
Jane
1 year ago

Thanks for sharing. I definitely will try this.

Yes L
Yes L
1 year ago

I was excited to find this recipe and tried it. Since the batter was so thick and difficult to stir, I had to add 1/4 cup of water. It looked like i have to knead it like bread dough. I followed the cooking instructions. When I opened one, it looked half done, thick and dense. I proceeded to add 5 minutes to the cooking time but the tupig didn’t look anything like tupig. I cooked it a little bit longer until the banana leaves were burning. Not much change in the look and texture.

Cha Estrada
Cha Estrada
1 year ago

May I know the total yield of this recipe? Thanks!

Mi vera
Mi vera
11 months ago

1 star
I tried to give this a go. The texture is good, but unfortunately, 1 cup of sugar is not enough. If I will ever decide to try this recipe again, I will add another cup of sugar. P.S. I don’t fancy super sweet desserts, this one just doesn’t taste sweet at all. Thanks for the recipe, though.

Now I need to figure out how to eat this. Lol. Maybe dip it in muscovado?

Mi vera
Mi vera
11 months ago
Reply to  Pamela Casis

5 stars
Thanks for the response, Pamela! My bad! I used fresh young coconut🤦‍♀️. Oh my gosh! I’m sorry, I didn’t mean to be a jerk. I was craving for it, made it, and almost burnt my house to the ground. Yep, just my luck! Anyhow, I’m going to try to make it again, this time with sweetened macapuno and an outdoor grill😇. I hope this turns out good this time. Wish me luck!

Val
Val
7 months ago

5 stars
I super love tinupig! Always had it when travelling north when I was younger. Tried your recipe and turned out really well for me.Thanks!

Cora
Cora
7 months ago

5 stars
Missing this so much!

Yohan
Yohan
6 months ago

How many servings of tupig po yung nagawa niyo for 1400 g of flour?

Claire
Claire
5 months ago

Ohhh I can’t wait to try this! My Mom is from Pagudpud too 😊

JonLerry
JonLerry
2 months ago

5 stars
Finally found a perfect recipe for tupig, thank you for sharing the recipe. Tupig brings back childhood memories, now i can share with my girls, the stories and the taste and I’m glad they love it, too. Now, we can enjoy it as much as we can, anytime we want 🙂
God bless you always. Fellow Ilocano here, base in HK

JonLerry
JonLerry
2 months ago
Reply to  Pamela Casis

5 stars
Dios ti agngina, Kailian🤗
I shared the recipe to my sister, and they loved it, too..My niece ate most of it daw😁..

Rose F.
Rose F.
9 days ago

5 stars
I am Cebuano and I love Tupig. So I follow this recipe but instead of brown sugar I used condensed milk. Uhhhmmmm sooo yummy.

Thank you for sharing the recipe.

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