Tupig

Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented soaked glutinous rice (galapong) mixed with coconut milk, muscovado sugar, and young coconut (buko) strips. It is wrapped into a cylindrical form in banana leaves and baked directly on charcoal, with frequent turning. The name tupig means "flattened", in reference to its shape after cooking. It is popularly sold as street food in Pangasinan, particularly during the Christmas season. It is typically eaten with ginger tea (salabat).[1][2][3]

"Tubong" redirects here. For the Marinduque welcoming ceremony, see Putong.
Tupig
Alternative namesintemtem, kangkanen
CourseSnack
Place of originPhilippines
Region or statePangasinan, Tarlac, Ilocos Region
Serving temperatureWarm, room temperature
Main ingredientsGlutinous rice, muscovado, coconut milk, young coconut strips
VariationsTubong

A notable variant of tupig is tubong, which uses the same ingredients but is cooked in bamboo tubes buried with embers.[3]

See also

References
  1. "Tupig". Ang Sarap. 2012-11-26. Retrieved 9 July 2019.
  2. "Tupig". Kawaling Pinoy Tasty Recipes. Retrieved 9 July 2019.
  3. Quirino, Elizabeth Ann. "Tupig From Tarlac". Positively Filipino. Retrieved 9 July 2019.


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