Ultimate Homemade Tupig Recipe
Tupig is a Filipino rice sweet that is traditionally vegan. This treat is a lightly browned chewy glutinous rice dumpling with the richness of coconut milk, the subtle sweetness of young coconut strings, and the fragrance of the banana leaves they are cooked in.
Servings: 12 tupig
Calories: 340kcal
Cost: $6.50
Equipment
- Grill (for outdoor grill method)
- Toothpicks or kitchen twine (for wrapping)
- Flame or hot stovetop burner (for banana leaf preparation)
Ingredients
- 3 ¾ cups Glutinous rice flour 400 g.
- 13.5 oz. Coconut milk 400 ml.
- 1 cup Young coconut strings buko, drained
- 1 cup brown sugar or coconut sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 12 banana leaf sections 6x12 inches ( 15x30 cm.) each
Instructions
- Gently wash the banana leaves and pat them dry. Cut them into 6x12-inch (15x30 cm.) rectangles and briefly pass them over a flame or hot stovetop burner to make them more pliable.
- In a mixing bowl, combine the glutinous rice flour, coconut milk, brown sugar, salt, and vanilla extract. Stir well until the ingredients are thoroughly blended.
- Mix in the drained young coconut strings, ensuring an even distribution.
- Take a piece of the prepared banana leaf and place a generous spoonful of the batter onto the center. Roll the banana leaf around the batter, creating a neat tube with open ends. Secure the ends by folding them inwards towards each other, pinching the sides of the open ends together, and then skewing each side with a toothpick to prevent it from unfurling as the tupig cooks.
- Reheat a large skillet over medium heat. After 90 seconds when the pan is hot, place as many tupig into the pan as you can fit.
- Cook the tupig for 15-17 minutes on each side. The outside should look dark brown before you flip them, and the Tupig becomes firm and cooked through.
- Allow the tupig to cool and firm up slightly before unwrapping and serving.
Notes
Oven Method: If you are making this in an oven, get it preheat to 400 degrees Fahrenheit (205 degrees Celsius). While the oven is warming up, start from step one of my instructions by washing and preparing the leaves and filling. When they are all wrapped up, place them in the oven on a parchment paper-lined baking pan and roasted them for 30-35 minutes until dry and darkened on the outside. The inside should feel firm to the touch.
To cook Tupig on a stovetop: heat a pan (non-stick is a good option here if you have one) over medium-low heat. Place the wrapped Tupig in the pan and cook each side for about 15-17 minutes until they're cooked through and have a slight char on the leaves. Outdoor
Grill Method: If you're using an outdoor grill, preheat it to medium-low heat. Place the wrapped Tupig on the grill grates and cook with the top closed for approximately 12-15 minutes on each side. The banana leaves will take on a lovely smoky aroma.
Nutrition
Calories: 340kcal | Carbohydrates: 60g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 108mg | Potassium: 157mg | Fiber: 2g | Sugar: 18g | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg