Tupig Roasted Sticky Rice: Filipino Bamboo-Grilled Dessert Recipe

The Philippines offers a rich array of rice-based desserts known collectively in Tagalog as kakanin. One simple and delicious example is roasted sticky rice, known as tupig. It’s made from a few straightforward ingredients mixed together, wrapped in banana leaves, and charred over heat. The banana leaf imparts a pleasant smoky aroma that elevates the flavor.

This version of tupig follows a recipe adapted from Angelo Comsti’s cookbook Almost Filipino: 75 Regional Dishes I Never Had Growing Up. The recipe is easy to follow and produces tender, fragrant roasted sticky rice logs.

Ingredients

• banana leaves, trimmed and cut into 23×18 cm (9×6 in) rectangles
• 1 1/2 cups coconut milk
• 1 cup young coconut meat, shredded
• 1 cup mature coconut meat, grated
• 1/4 cup roasted peanuts, ground
• 350 grams glutinous rice flour
• 1 cup muscovado sugar

Directions

1. Wilt the banana leaves briefly over a low flame to make them pliable. Set aside.

2. In a mixing bowl, combine the coconut milk, shredded young coconut meat, grated mature coconut meat, ground peanuts, glutinous rice flour, and muscovado sugar. Stir until the mixture is evenly incorporated and holds together when pressed.

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3. Scoop about 1/3 cup of the mixture onto a prepared banana leaf. Shape it into a log, then roll the leaf tightly around the filling and seal the edges by folding.

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4. Heat a grill or a dry skillet until hot. Place each wrapped tupig on the surface and char evenly on all sides, turning as needed, until the banana leaf is browned and the rice filling is cooked through. Remove from heat, let cool slightly, then unwrap and serve warm.

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Notes

• To make the banana leaves more flexible, pass them quickly over the heat until they become soft and slightly glossy.
• Adjust the amount of sugar to taste; muscovado gives a deep, molasses-like sweetness that complements the coconut.
• You can cook tupig over a charcoal grill for an even smokier flavor or use a dry skillet for convenience.
• Serve warm. Tupig is best eaten the same day it is made.

Video

Recipe Summary