Tupig
A flat rice and coconut batter grilled inside banana leaves until the leaf scorches through.
Vegan.
Ingredients
- 400 g glutinous rice flour
- 500 ml coconut milk
- 150 g dark muscovado sugar
- 200 g young coconut strips
- 0.5 teaspoon salt
- 24 banana leaf strips, 25 cm by 15 cm
Method
- GRILLED, NOT STEAMED OR BOILED, and that is the whole character of it. The parcels go flat on a grill over embers or a dry ridged pan, and the leaf chars and smokes and that smoke goes into the batter. Steamed, the same mixture is simply a soft rice cake.
- Wilt the leaf strips over a flame until they go limp and glossy, or they split when you fold them.
- Mix the rice flour, coconut milk, sugar and salt to a thick batter -- about the consistency of a dropping scone mixture. Too loose and it runs out of the parcel on the grill.
- Coconut strips folded through. Rest the batter 20 minutes so the flour takes up the liquid properly.
- Two tablespoons of batter along the middle of a leaf, spread into a flat strip about 10 cm by 4 cm and no more than 1 cm thick. Thick parcels burn outside and stay raw inside, because all the heat is coming from two flat faces.
- Fold the long sides over to overlap, then tuck the ends under. No string needed if the folds are tight.
- Grill over a medium heat, 6 to 8 minutes a side, pressing each parcel down with a spatula. The leaf should blacken in patches and the parcel should feel firm through the leaf.
- Open one to check: the batter should be set, slightly translucent, and pull cleanly away from the leaf.
- Eat warm, in the leaf. Cold ones can be put back on the grill for a minute.
Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.
Filed under Philippines · All recipes