Authentic Pangasinan Tupig (Intemtem)
Tupig is an heirloom Filipino rice cake originating from Pangasinan province, exemplifying the artful transformation of glutinous rice and young coconut into a grilled delicacy. This street food staple marries ground malagkit rice with fresh coconut strips and coconut milk, enriched with brown sugar, then wrapped in banana leaves before being charred over hot coals. The cooking process creates a distinctive duality: a caramelized exterior giving way to a chewy, sweet interior studded with tender coconut strips. Originally served during Christmas and New Year celebrations in the pre-1960s era, tupig has evolved from a seasonal treat into a beloved commercial commodity, now featuring contemporary variations while maintaining its traditional preparation method that imparts an essential smoky complexity to this cherished Philippine confection.
Equipment
- Blender or food processor (Para sa paggigilng ng bigas / For grinding rice)
- Cheesecloth or fine strainer (Panala / For straining)
- Charcoal grill or flat griddle (Ihawan / For grilling)
- Mixing bowls (mangkok)
- Measuring cups and spoons (Panukat)
- Tongs (Sipit / For handling wrapped tupig)
- Sharp knife (For preparing banana leaves)
- Clean kitchen towels
Ingredients
- 2 packed cups glutinous rice Malagkit na bigas
- 1 cup young coconut strips Buko strips
- 1 cup coconut milk Gata
- ½ cup brown sugar Asukal na pula
- Banana leaves Dahon ng saging, cleaned and softened over heat
- Water for soaking
Instructions
- Begin one day before by soaking your glutinous rice in cool water at room temperature overnight.
- The next day, clean your banana leaves with a damp cloth. Quickly pass each leaf over an open flame to make them soft and bendable, then cut them into 8x6 inch rectangles.
- Drain the soaked rice thoroughly in a cheesecloth or strainer. Make sure to squeeze out all excess water.
- Put the drained rice in a blender and grind it until it becomes a fine powder.
- Add your coconut milk and brown sugar to the rice powder in the blender. Blend everything until smooth and well mixed. Pour this into a bowl and gently stir in the young coconut strips.
- Get your charcoal grill hot to medium-high heat (375°F/190°C). While it's heating up, start wrapping your tupig.
- Take a prepared banana leaf and put two tablespoons of the mixture in its center. Carefully roll the leaf around the mixture, then fold in the edges to seal it. The mixture will be quite runny, so work carefully.
- Place each wrapped tupig on the hot grill right after you wrap it. Cook for about 8-10 minutes total, turning every 2 minutes so it cooks evenly. You'll know it's done when the banana leaves are nicely charred and the tupig feels firm when you gently press it.
- Take them off the grill once cooked. Let them cool slightly before eating - just enough so you don't burn yourself. When you open the banana leaf, you should see a golden-brown rice cake that's slightly crispy outside and chewy inside.
- Serve while still warm. If you need to save some for later, let them cool completely first, then store in an airtight container. They'll keep at room temperature for two days, in the fridge for up to five days, or in the freezer for one month. To reheat, just put them on a hot grill or pan for 2-3 minutes on each side.
Tips from Lola's Kitchen
- Soak rice in cold water, never hot, for best texture
- Fresh young coconut strips give better flavor than mature coconut
- If banana leaves tear, double-wrap to prevent leaking
- Don't overcrowd the grill; leave space between pieces
- The runnier consistency of batter yields softer tupig
Nutrition
Calories: 180kcalCarbohydrates: 35gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 8mgPotassium: 80mgFiber: 1gSugar: 13gVitamin C: 0.3mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!