Oven-Baked Tupig (Tinupig)
This is a sweet native delicacy of Ilocanos that’s made with glutinous rice flour and coconut.
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 12x18 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.