Tupig Recipe of Laoac

Manaoag, Pangasinan

Image by ~MVI~ (recharging in LA) via Flickr

This is my first attempt in writing a food blog, so I hope you will like it :-). I’ve been thinking about Tupig lately because this is my favorite ‘pasalubong’  to my office mates, family and friends. Let’s start, shall we! Excited me much haha. 😀

Tupig is a native delicacy from my town Pangasinan. Tupig is a mixture of glutinous rice (malagkit) soaked over night, finely grind and grated coconuts wrapped in wilted banana leaves and cooked over artificial grill made of roof top like  metal on a lit charcoals. Aside from being one of the specialties in Pangasinan, making and cooking Tupig is also one of the most important source of livelihood in our province mostly in Sitio Calungcung my childhood community.

Here is a basic Tupig recipe that you can try at home.

Tupig Recipe of Laoac, Pangasinan

For the Tupig Recipe Ingredients what you need is the following:

* 4 pcs grated mature coconut meat

* 4 pcs shredded young coconut

* 4 cups water

* 1 cup sugar

* 1 kg glutinous rice soaked overnight if possible finely grind

* 3/4 cup molasses

* 1/4 cup toasted sesame seeds (optional)

* wilted banana leaves (could be wilted in flames though other type of banana leaf are ready to use)

How To Make Tupig:

1). Get a bowl, put shredded young coconut first, all of them.

2.) Create a hole in the middle just like a donut and put sugar in the hole until become wet or juicy.

3.) Put ground glutinous rice in the middle as well and mix with the sugar first

4.) Extract coconut milk from mature coconut by adding water and squeezing out the gata (coconut milk).

5). Strain coconut milk and set aside.

6). Add remaining ingredients including coconut milk then mix well. For commercial recipe they include grated matured coconut to add more volume for bigger income :-), sounds practical right?

7). Pour 1/4 cup batter on wilted banana leaves, roll and seal ends. There is a proper technique on this one, I had hard time learning it when I was a kid but now even my eyes closed I can do it, I can share it with you if you want. No problem!

8). Bake over live charcoals 15 to 20 minutes or until done. You may bake in preheated oven at 375F until golden brown, oven toaster also used also but be careful as it will spill its juice.

For commercial tupig vendors in Manaoag, Pangasinan they prepare to cook it while you wait for a hotter experience while you bite. I prepare it cold as it is easily swallowed haha. See picture below:


Want a hands on experience in cooking it? Visit our town Laoac or Manaoag and I will let you meet my neighbors and they will teach you how it is cook. Hope you like my first write-up and craving for it.

For bulk orders you may leave a comment below and I’ll get back to you within 24 hours haha! 😀


~ by Kalongkong Hiker on 10/11/2011.

14 Responses to “Tupig Recipe of Laoac”

  1. masarap to lalo pag freshly baked/cooked. hehehe

    • Tama mas gusto ko un. Masarap din un tupig na dala ni Ziggy bear galing ng Nueva Vizcaya. Un ang gusto ko malaman ang recipe ehehe…

  2. Looks delicious. I’ll have to try it when I visit the Philippines!

    • Yeah, let me know if you’re here and I will give you some. That’s a promise just let me know if you’re here in the Philippines.

  3. it is possible even without molasses?

  4. can you give a replacement to molasses?

  5. The recipe is almost the same how they do it in our place [Tarlac]. They don’t add coconut milk, instead they add all the grated mature coconut and some young coconut and roasted peanut instead of sesame seeds..For sugar, they have the option either white [if you want a whiter finished product] or dark brown sugar instead of molasses [if you want a darker finished product. I prefer the white because it is tastier. Others used molasses [which is very common in our place, they produced it from September til April] instead of dark brown sugar…plan to make it this coming friday:)

    • That’s good to know that it is almost same in Tarlac. Whenever I got a chance to go home in Pangasinan I always bring a plastic of it at the office. My boss and office mates so love it haha. 🙂

  6. Thank you for posting your recipe. Where can I buy the molasses? Is there any substitute for Molasses? By the way, do you know someone or any store in Manila that sells Tupig? Like in the malls? I’ll appreciate if you can email me back. Maraming Salamat uli.

    • If yo cannot find molasses that’s okay, pampalasa lang un for mass produce na pambenta di na nilalagya non. Wala pa akong nakikita nagbebenta ng tupig dito sa Manila. If you want I have contacts in Manaoag pede nila ideliver at your door step hehe.

  7. Hi! I need to contact real tupig makers. Can you send me names and phone numbers please?


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