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Tupig is a traditional Filipino delicacy. It is a type of rice cake made from glutinous rice, coconut milk, and sugar, and is wrapped in banana or palm leaves and grilled over a charcoal fire.

Tupig is typically made of glutinous rice (malagkit), coconut milk, sugar, and sometimes, grated fresh coconut or cooked young coconut meat (buko).

Tupig is often served as a dessert or snack. Since it is wrapped in leaves, it is usually eaten by hand.

Yes, Tupig is gluten-free as its main ingredient is glutinous rice, which does not contain gluten.

Tupig can be reheated in a microwave or steamer, keeping it wrapped in its leaf packaging to retain moisture.

Tupig can last for up to a week in the refrigerator, and for a month or more in the freezer.

Yes, other flavors can be added to Tupig. Some variations include adding ingredients like jackfruit, purple yam, brown sugar, mango, and even cheese.

You can buy it at Weee! Asian Market, www.sayweee.com.

Tupig originated from the Philippines, specifically in the Ilocos region in the northern part of the country.

Tupig is made by soaking the glutinous rice, grinding it, and combining it with the other ingredients. The mixture is then wrapped in banana or palm leaves and grilled.

Yes, Tupig is vegan by default since it doesn't use any animal-based ingredients.

Yes, Tupig can be wrapped tightly and frozen for later use.

Yes, Tupig can be made ahead of time and stored properly either at room temperature if consuming within the day, or in the refrigerator or freezer for longer storage.

It is not recommended to use regular rice for Tupig. Glutinous rice is the preferred type because it gives Tupig its characteristic sticky and chewy texture.

Tupig can be considered a dessert because of its sweet flavor, but it is also often enjoyed as a snack.

The main difference is the cooking method. While many Filipino rice cakes are steamed, Tupig is uniquely cooked by grilling it wrapped in banana or palm leaves.