Tupig (Ilocano)

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
  1. Extract the milk from the mature coconut with the water.
  2. Sift the malagkit flour in a bowl.
  3. Add the molasses, shredded young coconut and coconut milk.Mix well.
  4. Wrap about 2 tablespoonfuls of the mixture in banana leaves, 4 cm wide and 13 cm long.
  5. 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.