This Tupig na Saba is a grilled kakanin made with Saba, buko and sweet glutinous flour. It can be cooked on the grill or in a pan on the stove top. Serve with matamis na bao and you have the perfect merienda.

What is Tupig?

It is a type of kakanin (Filipino sweet rice dish) that is grilled. It is normally made with just some sweet ground rice flour that has been fermented and coconut milk, muscovato sugar and buko or macapuno strips.

Tupig can be found in Pampanga, Tarlac and Ilocos.

This version adds Saba and takes out the sugar. I know many of you out there need to watch for that sugar!

Ingredients for Tupig na Saba

You will only need 3 ingredients.

Sweet Rice Flour - You will need 1 ½ Cups.

Fresh Buko - I found a frozen packet that had the juice and buko flesh. If you have access to fresh buko you will need 16oz of it. If you are using fresh, measure out 10oz of buko and 6oz of coconut water.

Saba - You will need 4 whole pieces.

Making the Tupig na Saba Batter

First blend the fresh buko flesh and coconut water in a blender.

Next you are going to prepare the Saba.

Cut the Saba into small pieces and place in a bowl and mash until it's smooth.

Add the blended buko and coconut water to the mashed Saba and mix well.

Add the 1 ½ cups of sweet glutinous rice flour.

Mix well.

Rolling in Banana Leaves

Cut about 20 - 25 pieces of banana leaves into 6in x 6in squares.

Prep your banana leaves by washing them and then passing them over the flame to release the oils and wipe them down.

Now you can roll the Saba na Tupig into the banana leaves.

Spoon about ¼ cup in the middle of the banana leaf and then roll tightly and tuck the ends under to seal.

Repeat until you have used up all the batter.

How to Cook it

Normally Tupig is cooked over a charcoal grill. Well the day that I made it, it was hot AF. So I cooked it in a pan on the stove top.

To cook on the stove top all you need to do is turn the heat up to high and place as many wrapped tupig in the pan. I could fit 3.

Then cook for 10 minutes covered (so that it can steam) and then take off the lid and flip the tupig over. Cover again and cook for a further 10 minutes.

Repeat this process until all of it is cooked.

You can also cook it in bulk in the oven. To do that pre-heat your oven to 400F and place one layer of Saba na Tupig on a baking tray. You may need to use 2 separate trays. Once the oven is ready bake for 10 minutes and then flip over and bake for a further 10 minutes.

How to Serve Tupig na Saba

I like to serve it with a drizzle of matamis na bao (coco jam). You can totally skip this if you totally want to avoid added sugars.

How to Store Any Left Overs

You can keep them wrapped up in banana leaves placed on a platter stored in the refrigerator for up to 5 days. Just leave them on the counter for 20 minutes to get to room temperature to eat. Or you can eat them totally cold.

Tupig na Saba Recipe

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Prep Time: 30

Course: Dessert, Merienda

Cuisine: Filipino

Servings: Pieces

Author: Rezel Kealoha

Equipment

Blender
Frying Pan with Lid

Ingredients

▢ 16 oz Buko with juice
▢ 1 ½ Cup Sweet Glutinous Rice Flour
▢ 4 Pieces Whole Saba
▢ 20-25 Pieces Banana Leaves cut into 6in x6in

Instructions

Making the Batter

First blend the fresh buko flesh and coconut water in a blender.
Cut the Saba into small pieces and place in a bowl and mash until it's smooth.
Add the blended buko and coconut water to the mashed Saba and mix well.
Add the 1 ½ cups of sweet glutinous rice flour and mix well

Wrapping in Banana Leaves

Cut about 20 - 25 pieces of banana leaves into 6in x 6in squares.
Prep your banana leaves by washing them and then passing them over the flame to release the oils and wipe them down.
Now you can roll the Saba na Tupig into the banana leaves.
Spoon about ¼ cup in the middle of the banana leaf and then roll tightly and tuck the ends under to seal.
Repeat until you have used up all the batter.

Cooking on the Stove Top

To cook on the stove top all you need to do is turn the heat up to high and place as many wrapped tupig in the pan. I could fit 3.
Then cook for 10 minutes covered (so that it can steam) and then take off the lid and flip the tupig over. Cover again and cook for a further 10 minutes.
Repeat this process until all of it is cooked.

Cooking in the Oven

You can also cook it in bulk in the oven. To do that pre-heat your oven to 400F and place one layer of Saba na Tupig on a baking tray.
You may need to use 2 separate trays.
Once the oven is ready bake for 10 minutes and then flip over and bake for a further 10 minutes.

Cooking on the Grill

Turn up the heat to high and cook for 5 minutes on each side.

Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!