2020年5月7日 · Tupig or Tinupig is a sweet native delicacy of Ilocanos that’s made with glutinous rice flour and coconut. Try out our oven-baked version!

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.

Jan 8, 2021 - Tupig or Tinupig is a sweet native delicacy of Ilocanos that’s made with glutinous rice flour and coconut. Try out our oven-baked version! Pinterest.

2023年5月15日 · The Municipality of Lasam is gearing up for the Tinupig Festival to be held from June 7 to 13, 2023. The Lasam town fiesta is now known as such after Lasameños rallied to cook a three-kilometer stretch of the rice delicacy in 2015.

2023年9月8日 · Tupig, which is also known as kangkanen and intemtem, is a Filipino sweet rice cake originating from northwestern Luzon, particularly the regions of Ilocos, Pangasinan, and Tarlac. Glutinous rice flour is mixed with brown sugar, or muscovado, and soft strands of young coconut meat (macapuno).

How to Cook Tinupig /Tupig In this video we are going to share the recipe on how to make TINUPIG or TUPIG. This recipe is made of sweet rice and also easy to cook just mixing all the ingredients....

2015年3月2日 · Tupig, also known as intemtem, is a rice delicacy or kakanin that originated in the northwestern part of the Philippines, particularly the province of Pangasinan and the Ilocos region. These places are also where this sweet rice delicacy is the most popular and became their specialty kakanin.

2023年3月22日 · Locally called as intemtem or kangkanen, the word tupig or tinupig translates to “flattened” which is the shape it takes after grilling. Mixing glutinous rice flour, young coconut strips, gata, butter or margarine and brown sugar together makes the rice cake batter.

Heat oil in a medium size wok and sauté onion, garlic, ginger and siling labuyo. Add coconut milk, chicken, salt, patis and pepper. Cook over low heat covered for about 20 minutes or until fully cooked and tender. Remove chicken and strain. Simmer further coconut mixture for about 10 minutes uncovered then set aside to be used as sauce.

With our abundant rice harvest, the native rice delicacy tinupig has put Lasam in the world map in 2015. We pride ourselves in cooking 2.8 kilometer-stretch of our mouthwatering tinupig, thus, the "Tinupig Festival" was born. This feat attests to the tenacity of Lasameños.