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| Alternative names | intemtem,kangkanen |
|---|---|
| Course | Snack |
| Place of origin | Philippines |
| Region or state | Pangasinan,Tarlac,Ilocos Region |
| Serving temperature | Warm, room temperature |
| Main ingredients | Glutinous rice,muscovado,coconut milk, young coconut strips |
| Variations | Tinubong |
Tupig, also known asintemtem orkangkanen, is aFilipinorice cake originating from northwesternLuzon, particularly the regions ofPangasinan,Tarlac, andIlocos. It is made from ground slightly-fermented soakedglutinous rice (galapong) mixed withcoconut milk,muscovado sugar, and young coconut (buko) strips. It is wrapped into a cylindrical form inbanana leaves and baked directly on charcoal, with frequent turning. The nametupig means "flattened", in reference to its shape after cooking. It is popularly sold asstreet food in Pangasinan, particularly during theChristmas season. It is typically eaten with ginger tea (salabat).[1][2][3]
A notable variant oftupig istinubong from the Ilocos, which uses the same ingredients but is cooked in bamboo tubes buried with embers.[3]
Media related toTupig at Wikimedia Commons
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