Oven-Baked Tupig (Tinupig) - PinoyBites (2024)

Posted: May 7, 2020 | Updated: Oct 19, 2021 by Pamela Casis

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A big part of my childhood was spent in Pagudpud, Ilocos Norte. Yup! It’s the town in the north that’s famous for its white sand beaches. I can go on and on talking about how great Pagudpud is but for now, Tupig (Tinupig) takes the center stage.

While others think of Puto Bumbong at Christmas time, Ilocanos think of Tupig (or Tinupig). I remember when I was young and when it was time to make it, everyone take their part in making hundreds of these yummy treats.

Snipping the ends of the coconut leaves and a little bit of wrapping was my part but I wasn’t good at wrapping back then. The right amount of filling is tucked between two long coconut leaves, otherwise, the raw filling would ooze out of its ends. It would then be placed on top of a clean, hot sheet of galvanized roof to cook. There would be continuous fire going on underneath and you’ll know it’s done when both sides are charred and you can smell the delicious aroma of the Tupig.

I miss eating it! But since I cannot do it the traditional way, I had to improvise. This is actually the easier version, one that we can make in our part of the world. The finished product looks like you were in the kitchen for a day but I promise you, it doesn’t even take an hour to enjoy the first batch.

Oven-Baked Tupig (Tinupig) - PinoyBites (2)

Pam from PinoyBites

This is a sweet native delicacy of Ilocanos that’s made with glutinous rice flour and coconut.

4.5 from 8 votes

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Prep Time 20 mins

Cook Time 17 mins

Servings 20 pieces

Ingredients

400 g pack glutinous rice flour
1 cup brown sugar
1 400 ml can Coconut milk I used Aroy-D
1 cup macapuno*
1 pack frozen banana leaves washed in hot water, dried and cut into 6 inch lengths
1-2 teaspoons black sesame or chia seeds (optional)

Instructions

Position oven racks at the top and bottom. Place the top rack on the second space from the broiler and the bottom at the lowest setting. Preheat the oven to 425F. You will need two 12×18 inch cookie sheets.
In a large bowl, combine flour, brown sugar, coconut milk, macapuno and chia seeds (if using). Stir very well to combine. Place 3 tablespoons on the lower third of the prepared leaves. Spread batter evenly leaving about 1 ½ inches of space on both ends to prevent spilling. Roll to wrap the filling completely.
Place the wrapped tupig on 2 cookie sheets. Cook for ten minutes then switch the pans (top and bottom) and bake for another 7 minutes or until the leaves are browning in a lot of spots. You can switch to broil and broil (each pan) for a minute if you want a browner tupig. But make sure you watch carefully as it burns quickly.
Store leftovers in an airtight container and place in the fridge. Microwave for a few seconds to warm it.

Notes

*Bottled macapuno vary in sweetness and texture. If the pieces are too long and tougher than usual, cut into smaller pieces before adding to the mixture. The brand I used is called Tita Ely’s. It has the texture of real macapuno and is not overly sweet.

Oven-Baked Tupig (Tinupig) - PinoyBites (4)

Oven-Baked Tupig (Tinupig) - PinoyBites (5)

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32 Comments

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Victoria Labrador

3 years ago

Nice one❤

Author

Pamela Casis

3 years ago

Reply toVictoria Labrador

Thanks, Victoria! Hope you give it a go.😊

NENA L PEREZ-G

3 years ago

I wi try this. Can you add the sweetened coconut flakes?

Author

Pamela Casis

3 years ago

Reply toNENA L PEREZ-G

Hi Nena! I think your tupig will be drier because the coconut flakes are dehydrated and it will absorb more liquid. Try using buco strips instead. If you have more questions on this, you can send me a msg on the Pinoybites’ facebook page. Thanks!😊

Nenette J Milana

3 years ago

I am Ilokano and I love tupig. So happy i can cook this in the oven. Much easier than using my grill. Thanks for the recipe😘

Author

Pamela Casis

3 years ago

Reply toNenette J Milana

Hello Nenette! I am also Ilocano (my mom’s side) and spent a big chunk of my childhood in Ilocos. I miss tupig too so I had to find a way. Thanks! Naragsak a Paskua kenka! 😊

Jane

3 years ago

Thanks for sharing. I definitely will try this.

Author

Pamela Casis

3 years ago

Reply toJane

Hi Jane! Thanks so much for checking out my Tupig recipe. Hope you like it as much as we do! Merry Christmas 😊

Yes L

3 years ago

I was excited to find this recipe and tried it. Since the batter was so thick and difficult to stir, I had to add 1/4 cup of water. It looked like i have to knead it like bread dough. I followed the cooking instructions. When I opened one, it looked half done, thick and dense. I proceeded to add 5 minutes to the cooking time but the tupig didn’t look anything like tupig. I cooked it a little bit longer until the banana leaves were burning. Not much change in the look and texture.

Author

Pamela Casis

3 years ago

Reply toYes L

Hi Yes L! I’m thinking of a reason why it didn’t work for you. The batter should be thick as pictured in the recipe. Some brands (flour) need more liquid than others but it still won’t be kneadable as bread dough. Pls check the ingredients that you used as some glutinous flour packs come in 500g (you only need 400g) and the same goes for the coconut milk. In your case, I’m pretty sure it’s the flour. I have made this recipe tons of times and always have the same results. Message me if you want me to help you…Read more »

Cha Estrada

3 years ago

May I know the total yield of this recipe? Thanks!

Author

Pamela Casis

3 years ago

Reply toCha Estrada

Hi Cha! It’s between 15-18 pcs. Sorry, I forgot the exact number. I’ll try to make soon then will add the yield. Thanks for dropping by! 😊

Mi vera

2 years ago

I tried to give this a go. The texture is good, but unfortunately, 1 cup of sugar is not enough. If I will ever decide to try this recipe again, I will add another cup of sugar. P.S. I don’t fancy super sweet desserts, this one just doesn’t taste sweet at all. Thanks for the recipe, though.

Now I need to figure out how to eat this. Lol. Maybe dip it in muscovado?

Author

Pamela Casis

2 years ago

Reply toMi vera

Hi! Did you use bottled sweetened macapuno? The sugar in that plus the brown sugar in the recipe is sweet enough. I made this recipe a bunch of times and I never had that issue. It will only come out without any sweetness if fresh young coconut is used (buco), which is unsweetened.😊

Oven-Baked Tupig (Tinupig) - PinoyBites (2024)

Ingredients

Instructions

Notes

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