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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)


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


  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.


  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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