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Ilocano Tupig

A classic Ilocan street snack made with glutinous rice “malagkit”, diced mango, fresh coconut milk, and shredded young coconut all wrapped in fresh banana leaves and grilled over hot charcoals.

Allergens: Gluten (Glutenous Rice Flour)


HALO-HALO INGREDIENTS:

2 cups DOLE® Chef-Ready Cuts Mango Cubes
1½ lbs Glutinous rice flour
1½ cups Brown sugar
2 cups Coconut, shredded, sweetened
2 cups Coconut milk
10 each Banana leaves
Canola Oil, enough to brush on

ILOCANO TUPIG DIRECTIONS:

  1. In large bowl, mix mango cubes, rice flour, brown sugar, shredded coconut and coconut milk until well combined.
  2. Lightly brush banana leaves with oil and add 3 Tablespoons of mixture to each banana leaf.
  3. Heat grill to high.
  4. Roll each leaf into a cylinder shape to cover all filling. Place leaves over grill and cook for 5 minutes on each side and until filling becomes firm.

TO SERVE:

  1. Place one charred banana leaf roll onto serving plate; serve immediately
32931 dole 2019 fruit parings tout 1 srm49a
Beverage fanbook
Yield: 10 portions
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