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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.

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