Ingredients:
- 1 kilo glutinous rice (Thai glutinous rice is preferred)
- 250 grams margarine
- 2-1/2 cup sugar(brown and white mixed)
- 2 shredded young coconuts
- 4 cups coconut milk
- Banana leaves for wrapping the tupig
Procedure:
- The fresh banana leaves have to be immersed in hot water to wilt or soften it so it would not break in the process of wrapping or rolling.
- Cut the wilted banana leaves to the desired size approximately 4-1/2 x 8 inches and arrange them on a plate or tray. The size of your banana leaves can vary depending on the size you want of course.
- Mix the glutinous rice, shredded coconut, margarine, and sugar.
- Slowly add in the coconut milk to avoid the mixture to from being runny making it difficult to wrap. The mixture has to be mixed very well.
- As soon as the mixture is ready, you can start wrapping them in banana leaves. An ample amount of the mixture depending on the size you want can be placed and start rolling the leaves.
- Cook over coal on a grill covered with aluminum foil. Cooking takes about 15 to 20 minutes. The tupig is cooked when it turns golden brown already. Have extra banana leaves ready in cases when the wrapping becomes burnt.
Source: Kusina ni Mudrah
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