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)
Ilocano Tupig 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:
- In large bowl, mix mango cubes, rice flour, brown sugar, shredded coconut and coconut milk until well combined.
- Lightly brush banana leaves with oil and add 3 Tablespoons of mixture to each banana leaf.
- Heat grill to high.
- 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:
- Place one charred banana leaf roll onto serving plate; serve immediately
Yield: 10 portions
