Tupig Recipe (Grilled Sticky Rice Cake)

Soft, chewy grilled rice cakes with grated coconut, wrapped in banana leaves.

Course Snack

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 148kcal

Cost $3-$5

Wipe banana leaves clean and cut into 4 x 8-inch rectangles. Pass over a flame until soft and flexible.
In a bowl, mix glutinous rice flour, sugar, coconut milk, grated coconut, and a pinch of salt until smooth. Add more coconut milk as needed until thick but easy to scoop.
Spoon about 2 tablespoons of the mixture onto the lower center of each banana leaf. Shape into a short log, leaving a little space on both sides, then fold the leaf over to cover.
Place seam-side down on a grill or dry pan over medium heat. Cook for about 6-8 minutes per side, until the filling firms up and the banana leaves are lightly toasted with charred spots.
Oven option: Bake at 375°F for about 20 minutes, or until firm.
Let cool for a few minutes before opening. Best enjoyed warm.

Glutinous rice flour: Also called sweet rice flour. Regular rice flour is not a good substitute.
Coconut: I used frozen grated coconut. You can also use buko (young coconut).
Sugar: I used light muscovado sugar, but brown sugar or coconut sugar work too. Darker sugar gives better flavor than white sugar.

Cooking Tips

Don’t overfill, or the mixture can ooze out.
Keep the filling thin so it cooks through evenly.
Start seam-side down to help keep it closed.
Use medium heat so the leaves don’t burn too quickly.
If needed, add a little more coconut milk or glutinous rice flour to adjust the mixture.

How to Store and Reheat

Because it has grated coconut, tupig is best eaten the same day.