I remember when I was a kid everytime my grandmother decides to make tupig in Christmas. The most tiresome part in the preparation is digging a hole in the ground where we are going to cook tupig.
But its rewarding anyway, when we starts eating those delicious tupigs and sometimes gave tupigs to the carolers.
- 2 cups water
- 1 mature coconut, grated
- 8 cups malagkit flour
- 2 cups molasses, melted
- 1 young coconut, shredded
- Extract the milk from the mature coconut with the water.
- Sift the malagkit flour in a bowl.
- Add the molasses, shredded young coconut and coconut milk.Mix well.
- Wrap about 2 tablespoonfuls of the mixture in banana leaves, 4 cm wide and 13 cm long.
- Arrange the tupig in a baking tin and bake in the native oven or in burned rice hull for about 25 minutes. Makes 30 pcs.
As an added flavor, you can add 1 cup of sesame seeds or crushed peanut to the micture.