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| Alternative names | Tinupíg or Intemtém |
|---|---|
| Course | Dessert, Snack |
| Place of origin | Philippines |
| Region or state | Ilocos Region |
| Serving temperature | Warm, Room temperature |
| Main ingredients | Glutinous rice,muscovado,coconut milk, and youngcoconut strips |
| Variations | Tinubong |
| Similar dishes | Bibingka,Suman |
Tupig, also known astinupíg orintemtém, is aFilipino sticky rice dessert characterized by its thin, elongated, log-shaped form wrapped inbanana leaves and cooked overcharcoal, giving it a smoky aroma and chewy texture.[1] It is typically made fromglutinous rice flour that is soaked and lightlyfermented, combined withmuscovado sugar ormolasses,coconut milk, and strips of youngcoconut meat.[1] Originated in theIlocos Region of northwesternLuzon,Philippines, and is considered a staple dessert among theIlocano andPangasinan people.[2][3]
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Tupig is widely sold asstreet food and aspasalubong (homecoming gifts), particularly in Ilocos,La Union,Pangasinan,Tarlac, and theCagayan Valley.[3] It is traditionally consumed during theChristmas season and is commonly paired withcoffee orginger tea (salabat).[4][5] InIlocano culture, tupig is also prepared as a food offering known asatang duringAll Saints’ Day and other commemorative rituals for the dead.[6]
The termtupíg comes from theIlocano language, meaning“flattened.” It is derived from the wordstuno ortinúno, meaning “grilled,” anddippíg, meaning “flat” or “compressed,” referring to the dessert’s traditional preparation of flattening and grilling the rice mixture in banana leaves.[3]
The alternative nameintemtém is also of Ilocano origin, derived from the wordtemtém, meaning “bonfire,” withintemtém referring to somethingbaked or cooked in hot ashesor over wood.
Tupig varies across provinces in terms of ingredients, flavor, and cooking methods. In Ilocos, it is often compared to the Ilocanobibingka or royal bibingka, a dense, sticky, and chewy rice cake made with glutinous rice flour, coconut milk, eggs, and butter, which shares a similar texture and taste with tupig.
A notable regional variant istinubong fromIlocos, which uses the same ingredients as tupig—glutinous rice flour, coconut milk, sugar, and strips of coconut—but is cooked insidebamboo tubes buried in embers. The name is derived from the Ilocano wordtubong, meaning“internode of a bamboo.”[7]
Media related toTupig at Wikimedia Commons
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