Tupig is a popular Filipino recipe/delicacy that is composed of glutinous rice “Malagkit”, coconut mik and shredded young coconut meat wrapped in fresh banana leaves and gill in hot charcoal. It is an all-time favourite present “Pasalubong” among tourists and travellers.
Tupig filipino recipe is one of the best native Filipino delicacies for merienda or giveaways to relatives and friends. There are different Filipino versions depending where it is being made. But for now, this is my version of Tupig Filipino Recipe. Have fun and Enjoy!
Ingredients:
2 cups glutinous rice
1 pc. big banana leaf
1 cup young coconut strips
1 – 1 ½ cup coconut milk
½ cup brown sugar
Directions:
Add glutinous rice in a bowl and pour enough water to soak the rice and leave it in a room temperature overnight.
Then after that, drain the water from the rice then place in a cheese cloth to remove excess liquid.
Place in a food processor or blender and process until it becomes powder then add the coconut milk and sugar and continue to blend until even in consistency.
Place mixture in a bowl and add the coconut strips.
Place 2 tbsp. of mixture in the centre of the banana leaf then wrap by rolling and fold the edges to avoid dripping. This would be very tricky as the dough is runny, it takes practice.
Immediately place and grill in charcoal once you wrap one.
Cook by turning frequently.
Once the banana leaf is charred on both sides, remove it from the grill then set aside to cool down a little before serving.
Add glutinous rice in a bowl and pour enough water to soak the rice and leave it in a room temperature overnight.
Then after that, drain the water from the rice then place in a cheese cloth to remove excess liquid.
Place in a food processor or blender and process until it becomes powder then add the coconut milk and sugar and continue to blend until even in consistency.
Place mixture in a bowl and add the coconut strips.
Place 2 tbsp. of mixture in the centre of the banana leaf then wrap by rolling and fold the edges to avoid dripping. This would be very tricky as the dough is runny, it takes practice.
Immediately place and grill in charcoal once you wrap one.
Cook by turning frequently.
Once the banana leaf is charred on both sides, remove it from the grill then set aside to cool down a little before serving.
During the galleon trade between Mexico and Philippines some Mexican traders stayed in the Philippines and brought with them their Champurrado a warm thick chocolate drink made with corn flour and milk or water. Filipinos eventually changed the recipe and turned it into champorado a chocolate rice porridge.
In our country Champorado is usually served for breakfast and merienda. Some recipes use left over rice. It’s one way of turning cold rice into something yummy.
Another way to make champorado is with glutinous rice (Galapong). Glutinous rice is thicker and more flavorful. Many times champorado is eaten with “tuyo” salted dried fish. The salty fish paired with the sweet chocolate porridge makes for a lovely contrast.
Here’s my version of Champorado. You gonna love this! Pair it with fried dried fish, perfect!
Biko also known as bibingkang malagkit, is a Filipino dessert or merienda (mid-afternoon snack). Biko is a Filipino rice cake made from sticky rice, coconut milk, and brown sugar. Like other rice cakes, this is referred to as kakanin, derived from the word “kanin” the Tagalog word for “rice”. Sticky rice is called “malagkit” which means sticky.
We make biko for all sorts of occasions and holidays, specially for Christmas for the traditional snack after Simbang Gabi (Midnight Mass). Like the other recipes in my Merienda Series like Bibingka Galapong and Puto Cheese it’s sold outside the church right after the mass to enjoy with coffee, tea or juice.
You can put toppings in your biko like ground peanuts or desiccated coconut and you can pair it with Lemon Grass Ginger Iced Tea.
Combine the malagkit (sticky rice) and water in a rice cooker , cook until the rice is ready Note: you less water than the usual so that the rice will not be fully cooked.
While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot, cook in low heat until the texture becomes thick and stir constantly.
When rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates. Note: (do not overcook).
Spread the cooked rice mixture in a serving pan and flatten to look like a cake.
Bake at 350° for about an hour or until it’s set.
You can serve it hot, but it’s much better if you refrigerate it for an hour. It’s more yummy when you eat it cold.
Combine the malagkit (sticky rice) and water in a rice cooker , cook until the rice is ready, Note: You use less water than the usual so that the rice will not be fully cooked.
While the rice is cooking, combine the coconut milk with brown sugar and salt in a separate pot, cook in low heat until the texture becomes thick and stir constantly.
When rice is cooked and the coconut milk-sugar mixture is thick enough, add the cooked rice in the coconut milk and sugar mixture then mix well. Continue cooking until all the liquid evaporates. Note: (do not overcook).
Spread the cooked rice mixture in a serving pan and flatten to look like a cake.
Bake in 350 degree oven for about 1 hour or until set
Recipe Notes
You can serve it hot, but it's much better if you refrigerate it for an hour. It's more yummy when you eat it cold.
