TUPIG 20 pcs. banana leaves 1 cup grated coconut 1 cup glutinous rice flour ½ cup coconut sugar 1 can Jolly Coconut milk 1 can Jolly Corn kernels The following music was used for this media project: Music: Sweet summer pop by chilledmusic Free download: https://filmmusic.io/song/8043-sweet-summer-pop License (CC BY 4.0): https://filmmusic.io/standard-license

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If you enjoy traveling to the north, so if you're going to Baguio, La Union, Pangasinan.

I'm very sure that one of your stopovers is the grilled food on the roadside.

It's like a small suma that's smoking.

It's so delicious to eat because it's sticky and it's full of coconut.

What is that?

Water.

So let's make that now.

So there it is, right?

The taste is really like when it's a bit burnt.

Delicious.

Eat it.

Have you taste this water already?

Oh! The one that has cheese.

So we're gonna taste the one that has cheese but that's for us, okay?

We're gonna cross here.

We might even die here.

Hey! Come here.

We might get caught if we get wet.

This one with cheese.

Oh! There's cheese already.

It's delicious.

The one with cheese is delicious.

Okay.

Mmm... There it is.

Wait a minute.

I'll show you the grill.

Oh my!

Actually, in Baclaran, you don't really need to go to Pangasinan anymore.

In Baclaran, I remember when I was a kid.

There's someone who sells this on the side.

But sometimes, they are not there.

And it's really delicious, the one that I taste the last time we went to La Union.

It's just on the road.

They are both selling water but there is one particular store.

Oh my! Don't ask me that because I forgot the name of the store.

The water is really sticky.

You know that it's really pure and it's coated with coconut.

It's just really good because the ingredients, as you will see, are super basic.

You just need to not save on coconut.

So let's make it very simple.

I have here glutinous rice flour.

If you're the type that you really want to...

Everything is from scratch.

You may grind sticky rice into the bowl.

And I'm using coconut sugar.

You may also use plain brown sugar because of course, coconut sugar is expensive.

You may also use muscovado.

So you just include it on your sticky rice.

And this is coconut that is shredded.

You may also put macapuno.

So today, I will put it for added texture.

So I put corn kernels.

Let's put corn kernels for added texture.

So that you have something to chew on.

Oh my! I really can't forget this topic because you know that.

Trips to La Union, trips to Baguio.

So there, I think I have been there again.

Yes, La Union, Baguio.

Oh! In Manawag Church.

So I greet my viewers there.

Oh my! When I was young, my mom always bring me to Manawag Church.

And I always get scolded because when they have a Rosario inside, I would run away.

I would go to those who are grilling water outside.

So there, you put corn kernels.

A little bit of salt to enhance the flavor and you're going to put coconut milk.

So the coconut milk, you're going to put around 1 fourth cup or more until it becomes like butter.

So you just pour a bit first.

Mix it.

You just mix it like that.

You want to put Ube, you put Ube.

Whatever type you put on it.

Right?

So that it's a bit upgraded.

So there, that's it.

I just feel that it's a bit too thin because it needs to be a bit thick.

Let's add glutinous rice flour.

There it is, right?

How forgiving.

That's what I want on this recipe.

It's too thin, you add glutinous rice flour.

It's too thick.

You add coconut milk or coconut milk.

I don't grind rice.

When I sell, I grind it but when it's a recipe like this, I don't make it hard anymore.

So there.

Because you want it to be a bit like cake butter.

So there, just like that.

So there, right?

So there.

I also add corn.

It's a request of my sibling because I test the recipe of this.

It's just coconut milk that I put on it.

It seems like it's delicious, it has a different texture.

So there, I put corn.

Okay.

That's already okay.

And then, I will squeeze banana leaves.

There it is, right? I squeeze it.

Just kidding.

But I will heat up my griddle already.

Of course, traditionally, what we really use is that we grill it on flat iron over charcoals.

But of course, you know that if you live abroad.

Even me, I don't live abroad.

So let's do it here on non-stick griddle.

So it's just as simple as that.

Okay.

So you will put more than 1 spoon.

About 1 1⁄2 spoon.

And then you will turn it, just like that.

Okay.

What they do on that is they put a toothpick.

But me, I don't put a toothpick anymore.

I will just put it like that.

If you don't want to waste the banana leaves, you may cut it in the middle.

Like that.

Because all of it now, right?

We are buying all of it already.

We are stingy.

We are already buying banana leaves.

Just like that.

Then you put it there.

You just turn it.

On the Pangasinan, they wrap it quickly.

What will really give flavor on this other than coconut milk and coconut milk

is your...

What do you call it?

The process.

It's really the cooking process that makes this Kakanin or delicacy special.

It's just that, right?

That's why I feel like...

So there, I opened it already.

I feel like...

So there, I got burnt.

Let's just fix it.

But you know, right?

There are not many people who are selling this on the malls.

Because it's a bit easy to get spoiled, right?

Make it with fresh coconut.

And I feel like you won't allow this on the mall because it's smokey.

So there, it's opening.

You might say that because you didn't use a toothpick.

You can also use a toothpick if you want.

It's really like that.

Wait.

Let's flip it.

You will really burn that.

I'm not excited yet.

Actually, you will really wait for the outside of the banana leaf to get burnt.

So there, you can see that it forms a steam.

Because the water inside of the banana leaf is boiling.

So it's really sure that it will be cooked.

All throughout.

And with the high flame, the essential oils of the banana leaf is coming out.

So the aroma, it really sticks on the filling.

So there, it's really open.

You can see it, right?

It's being cooked.

You may put a heavy one like that if your head is hard.

So how will you know if it's already cooked?

So first, when it's already firm, when you push it like that, it's already popping.

Okay.

It's popping.

It's just like the usual.

When you feel like it's already popping, it means that your Malagkit is already solidified, it's already cooked.

So just like this, it's already popping, it's already cooked.

It's popping, right?

It's already cooked.

You really want it like that, right?

You don't want to burn it because it means that the flavor of banana leaves really sticks on your Tupig.

So here, you can see that it's already cooked.

It's already cooked, right? It's already firm.

For Tupig, it's just okay that you toast it a bit.

But I wouldn't recommend that you undercook it because the rice flour, the Malagkit, right?

When it's undercooked, you taste it raw.

It's like it has a taste, I don't know on me.

It's like a taste of soap when it's raw.

So it's just okay that you toast it a bit rather than you make it raw.

Okay, cooked.

Cooked.

This one is cooked.

This one is also cooked.

Cooked.

Cooked.

Cooked.

This one with hard head.

Cooked.

Cooked.

Oh my! I still have one left here, you know what?

It's my catchphrase.

So that's why you can really see the cars in Mayla Union, in Pangasinan.

In a row, not because the waiting time is long because of course, the best time to eat your Tupig

is when it's newly cooked.

Don't be the type that you'll get burnt.

This one is already okay.

It's still hot, it's smoking.

Oh! It's so sticky.

Mmm...

Oh my! I love the texture and the flavor, the coconut, the corn that we add

and the sweetness is just perfect.

It doesn't make you fed up.

Well, if you want to make it sweeter, you can add more brown sugar.

If you want it less sweet, you can also reduce it

but this one that we put brown sugar or coconut sugar which is half a cup.

Perfect.

You don't need to, you know that, to add more for me, okay?

But again, it's up to you.

So what are you waiting for?

No need to travel to the north to try this.

It's a very nice Tupig and for our countrymen, to my viewers living abroad, right?

Your only problem is the banana leaves, that's right.

But I'm sure that you can find a way because I know that this Tupig will make you happy.

I'm going to see you all soon.