4 pcs mature coconut, shredded
1 pc young coconut, shredded
1/4 cup toasted sesame seeds
4 cups water
1 kg malagkit flour
3/4 cup molasses
banana leaves, wilted
How to make tupig
- Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk.
- Strain and set aside. Add remaining ingredients to coconut milk. Mix well.
- Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
- Bake over live charcoal 15 to 20 minutes or until done.