The present is always inspired by the past and this recipe definitely is. Using Leaf it B’s Mochi Pancake mix, we make Tupig. A Kakanin popular in Pangasinan. Traditionally it’s made with glutinous rice flour, sugar and coconut strips then wrapped in banana leaves and grilled over charcoal. Normally it’s found only during Christmas time, but we hear you now can get it at street stalls anytime of the year in Pangasinan.
If you have the grill out, you can still cook it that way. Otherwise use the oven like we do. The recipe is super simple and easy to make.
soaked in hot water, dried and cut into 8 inch wide pieces. Start with 8 and if you have more batter cut and prepare more.
If you don’t have access to Fresh Banana Leaves you can also use foil. Cut into 8 inch wide pieces as well.
Directions
Preheat the oven to 425, and take out 2 large baking pans. About 13x17 in size.
In one medium size bowl, mix together the honeydew mochi pancake mix with the coconut milk. Mix until there are no lumps. Add in the macapuno strings and mix well.
In another bowl, mix together the taro mochi pancake mix with the coconut milk. Mix until there are no lumps. Add in the macapuno strings and mix well.
Taking one banana leaf at a time, spoon 2 tablespoons of the honeydew mix two inches before the edge and then spoon 2 tablespoons of the taro mix right next to it.
Roll up the banana leaves with the filling. Place the open seam side down on the baking sheet. Repeat until you have no batter left.
Bake the Tupig in the oven for 10 minutes, then flip over and cook for a further 7 minutes.
Leave to cool. To eat simply unwrap and enjoy. Super Sarap.
Recipe Note
If you wish to grill, prepare the filling and banana leaves the same way. Cook on the grill for 5-7 minutes flipping constantly to avoid burning the leaves. Leave to cool.
When using foil, place the batter in the middle instead of the edge. Then fold the edges together and roll down from the top and crimp the both edges to seal.
