Watching the demonstration on how to make tupig reminded me of how food connects people to their roots. I loved seeing the classic tupig made with a twist-adding cheese, ube, and langka gave it a modern touch while keeping it familiar. The use of simple ingredients like coconut and rice makes it comforting and special at the same time. What stood out to me was how this dish is often shared with loved ones, especially during caroling, which makes it more meaningful. Overall, it showed how tradition and creativity can come together in one delicious treat.
While watching the video on making three versions of Tupig, I really liked how simple the ingredients and preparation are. As a kakanin lover, this will definitely be on my list to try when I visit Ilocos again. The mix of flavors and the traditional method of grilling wrapped rice cakes make it even more enticing to experience firsthand. I can already imagine the smoky aroma and sweet taste with every bite!
As I watched the video, this tupig made me want to eat it. The ingredients for this dessert were easy to find and you can make it at home. The process of making the tupig is like suman but the tupig is being grilled while the suman is steam. The ube tupig with langka looks like puto bumbong that sold near at the church every simbang gabi, this kakanin made me want to make or try to make it especially the tupig with cheese because i personally like cheese.
After watching the video I learned that Tupig is a delightful snack made from simple ingredients. While it resembles suman at first glance, a closer look at how tupig is prepared reveals key differences. One of its standout features is its deep connection to local traditions. Grilling the rice cake in banana leaves over hot coals gives it a distinct smoky flavor, embodying the region's culinary identity. The experience of peeling away the charred banana leaves to reveal the soft, chewy rice cake inside adds to the sensory enjoyment. Tupig evokes a sense of home, comfort, and heritage, with each bite reflecting the resilience and creativity of Filipino culture.
After I watched the video I realized that tupig was easy to make I definitely try to do this at home because the ingredients are common and not pricey. Tupig is like other kakanin like suman but the difference is it is grilled cooked over the charcoal unlike suman that is steam. And I think the grilling process of tupig was adding much flavor in tupig because of the banana leaves and the smoky taste. The most interesting in tupig is the cultural significant in Ilocos region which is given to children or adults who carolling in houses at Christmas. Tupig represent Christmas in Ilocos region which is unique for me.
As a fan of kakanin, tupig is quite intriguing, especially since its appearance are particularly the ube version and it reminds me a bit of puto bumbong due to the color. Tupig is often given during the Christmas season instead of money. If I remember correctly, tupig is often paired with tablea, which makes me even more excited to try it soon. While I know it won’t taste exactly like puto bumbong, and just watching how it’s made has me eager to try that unique flavors.
While watching this video, I was so amazed how the tupig make because I'm also making a suman gabi and in sapin-sapin that 4 ingredients that I can compare to the ingredients used in tupig that just added with more different flavoringsand the same procedure in mixing. It's make diffrent from the suman I make that style of cooking is moist heat but tupig is dry heat. And I think I want to try to cook it. However, I can alsowant to try to taste the original tupig to recognize because I'm not familiar in this delicacy than other flavors. I appreciate what the tupig background have, that tupigs makes the Christmas complete.
The video showed that Tupig is made with simple ingredients, which is really cool. It's also interesting how different regions have their own unique versions of Tupig. I noticed that it's similar to our "sumang balinghoy." Even though I'm not a big fan of sweets, I'd definitely try Tupig if I had the chance because it looks so good. I thought it was unique that they give Tupig to carolers instead of money during Christmas.
The tupig has lots of sweetener included in the cooking process. I love the way it is made because the process is very simple and easy to understand. While the ingredients needed are also familiar with us so it is not difficult to buy those needed ingredients. The tupig is also the Tagalog version of sumang balinghoy because somehow the texture is the same while it has different flavors because you can add cheese for the fillings and with ube flavoring. While the cooking process of tupig is a dry heat method which is grilling. Giving tupig to those "nangangaroling" is somehow unique for me.
I'm really not familiar with tupig, and I haven't tried it before. So I watched it with curiosity, while watching I think that it is familiar. Because it's like suman but with different flavors and with fillings. But this one, it is cooked through grilling. And I find it very interesting that people gave it to children who's caroling at their homes. And lastly, I want to try it since my favorite fillings in every kakanin is ube, langka and buko.
My uncle is ilocano so honestly I'm little familiar about tubig. But after I've watch the video I've realized that making tupig is not that hard it's like I'm making 'palitaw' as well 'suman' upgraded version because of its ingredients. In terms of preparing I can say it's little bit same the difference is the way how it cook, since it's grilling. The taste was good and since Christmas is coming maybe I'll also try to make it.
The Filipino rice cake "tupig" is already familiar, as my brother made it a few months ago but with a little bit of twist from the usual or original. From my own experience with eating similar to tupig, there is something special about the smoky aroma and flavor from it. The video says it all, making tupig is easy, simple, convenient, straightforward, and does not need a lot of equipment to make it - just some banana leaves, a grill, and the main local ingredients. It is amazing how a few simple steps and ingredients can make something flavorful and rich in traditions. For now, I definitely look forward to eating the original tupig from the Ilocos Region.
Watching the video about Tupig, I was fascinated by the fusion of tradition and innovation, especially with the introduction of versions like the classic tupig, tupig with cheese and Ube-flavored Tupig with langka pairing them with coffee made from Ilocos tablia. The classic ingredients of glutinous rice, coconut, and sugar serve as a solid foundation, but these new twists reflect the evolving nature of Filipino cuisine. What stood out to me is how these modern variations keep the dish relevant to younger generations while still honoring its roots. It showcases the Filipino knack for creativity, blending the old with the new without losing the essence of tradition. Tupig is also given as a gift to those who go caroling during Christmas. This evolution of Tupig highlights the dynamic nature of our food culture, constantly adapting yet always connected to the past.
After I watch the video, I find it interesting to make it at home, specifically the tupig which has different variety from different places and also the ingredients is very simple that you can find it anywhere here in the Philippines. Plus the history of it makes more special and I think the taste is very powerfula and yummy.
I'm not really into sweet rice- based dessert but this particular kakanin is very interesting. I think I will like this dessert because of buko, ube and langka are my favorite ingredients when it comes to desserts and it's kinda unusual for me to see buko, langka and ube in a sumany like kakainin. They also made the procedure looks easy that I want to try and make it in our home this coming Christmas. Kudos to our seniors, you all did a great job.
While watching the video, I realized that making tupig is quite simple because the process is easy and the ingredients are common. The procedure for making tupig is similar, with only slight variations depending on the ingredients you add. Additionally, the wrapping method for tupig is the same as wrapping "sumang balinghoy." The main difference between tupig and the suman we make here is that tupig is grilled, while our suman is cooked using a moist heat method. The tupig flavor I'm most eager to try is the ube version, as the other types of tupig look similar and taste almost the same as the common suman.
As a person who loves eating kakanin, I did find it interesting, and I can say that it is something that I would really enjoy eating, not to mention that there is a bit of resemblance from puto pumbong, specifically the tupig with ube, the appearance looks like it due to its color. It is also worth mentioning that I am a huge fan of this kind of food, and based on what I have attained from the video, tupig is given during the Christmas season instead of giving money and prior to that I was surprised with the kind of cooking method they used. It is far from what I have known of the cooking method used for this type of food, instead of steaming, what they did was grilling for it to be cooked. Which I believed the smokey flavor added to its overall taste other than that, as someone who is not fond of cooking, this tupig somehow encourages me to do it on my own and I am a bit captivated by how it is prepared, as it doesn’t require much effort and complexity in preparing it. If my memory serves me right, tupig is best paired with tablea, definitely, I am looking forward to tasting it soon, for the reason that it is quite similar to my all-time favorite puto pumbong, though I am pretty sure the taste won’t be exactly the same just by watching how it is being prepared.
Based on what I watched, it’s clear that this dish is really easy to cook since the ingredients are quite simple and few. So, it’s definitely something you can try making at home if you want to taste it. As for the cooking techniques, it’s grilled, unlike others which are just steamed. I also noticed from the feedback about the taste of the tupig that the original version stands out more because you can really taste its smoky flavor, especially when paired with tablea. In their tradition, tupig is what they give to people during Christmas, which is heartwarming because you can see the effort they put into giving it to those who go caroling. This is one of the things that caught my attention.
This Filipino delicacy, made from glutinous rice, coconut, and sugar, wrapped in banana leaves and grilled to perfection, offers a unique twist on traditional kakanin. Its smoky flavor and chewy texture make it stand out from other desserts. Preparing tupig during the holidays not only adds a delicious treat but also highlights the beauty of using local, natural ingredients in a creative and festive way. Since I love kakanin so much, it looks good and delicious because of the different variants or flavors. Perfect for sharing with family and friends, especially during Christmas!
What I like about the process of making the Tupig is that it doesn't require a lot of things and it is very simple and easy, including the ingredients which is very affordable and can be found on markets or sari-sari stores. The steps were so simple that you just have combine all of the ingredients in specific order then mix it gently and your all done, which I like because you can do it with your family or siblings as a form of bonding. I am surprised on the way it is being cooked, because unlike the typical rice cakes that is steamed, the Tupig is being grilled in a open fire which will add a smokey flavour. Based on the comments of the students who tasted their dish, they still choosed the original recipe since it compliments really well with the tablea and the way that they can clearly taste the rice flour and coconut meat(buko) compared to the other two versions. I admire the tradition behind the dish because you know you will receive a food that it is done with love and effort, although it might not be a money but it is more than that and that is the spirit of Christmas. 🌟🌲
Making tupig really shows the tradition of being a filipino, especially when every Christmas during the carolings it is the one they give instead of money. For the process of preparation, I must say it was easy, and just needed some ingredients. It can also have different flavors, that you can try based on what you prefer. And unlike every kakanin/suman that is being boiled or steam to be cooked, tupig has its own way of cooking which is to be grilled. As for me, I want to try tasting it, as I get curious what it may taste.
My curiosity about the flavors of the two tupig varieties was piqued after viewing the video vlog. It feels like I want to cook it since I love rice cakes. From what I've seen, it doesn't seem too difficult to duplicate, so I believe I can succeed. Also, I had a realization that there are so many different types of rice cakes that I haven't tasted yet. So when I travel, I can't miss out on trying the local delicacies in the places I visit.💗
Very interesting! Before I watched the video, I felt like I knew I was going to be hungry. The preparation of tupig in the video offers a deep insight into the rich culinary traditions of the Ilocos region. The use of glutinous rice combined with coconut milk and a variety of fillings, such as ube and cheese, highlights the versatility and creativity inherent in Filipino cuisine. What stood out for me is the traditional method of wrapping the tupig in banana leaves, which not only enhances flavor but also exemplifies sustainable cooking practices. Additionally, the cultural significance of presenting tupig during caroling instead of money underscores the communal spirit and appreciation for local delicacies. This practice connects food with cultural identity, making each bite of tupig a meaningful experience steeped in heritage♥️.
The distinctive part of what tupig have is on how its prepared, the mixture of brown sugar and glutinous rice and wrapped in banana leaves and cooked over charcoal and the additional flavor of tupig in other provinces that can symbolize and feel the spirit of christmas and it is what sets it apart. Because of this preparation, the flavor of banana leaves complements the sweetness of the coconut while adding smokey and earthy flavor . Unlike a normal cooking of kakanin that use baking or steaming, tubig best cook in the charcoal grilling to preserves a unique texture the chewiness of the inside while seasoning the crisp, browned edge of the outer surface. By making the most of readily available, locally sourced ingredients, Tupig showcases the creativity of the Filipino people and celebrates the bountiful agricultural output of our country. Tupig is a unique component of the traditional culinary legacy of the Filipino people, and it is cooked on special occasions and festivals throughout northern Luzon.
Tupig is very simple and easy to make, but it reflects a deeper meaning behind it. I can clearly see why tupig is being given to the carolers during Christmas because it provides us with the richness of culture in the Ilocos region, and we can also feel the form of giving gifts in Christmas, instead of commonly receiving coins or money, the Ilocanos offer tupig to the kids and carolers. It is very convenient to prepare and cook because the ingredients can be easily found in the markets, and the use of banana leaves adds uniqueness to tupig if we compare it to other rice cake methods of cooking. The techniques used in making tupig are mixing dry and wet ingredients and grilling, which enhances and adds smoky flavor to the tupig. According to the students who tasted the tupig, most of them like and prefer the original one because they can really taste the primary ingredients like the glutinous rice, coconut milk, shredded "buko," etc., and can taste the smoky flavor it has, unlike the other tupig with cheese and ube/langka, whose taste does not complement the hot chocolate.
Tupig looks like an enjoyable snack, made from basic ingredients, if you look at the tupig, it resembles suman, but when I observed the process for making tupig, I could tell the difference between the two. Tupig has a strong sense of place, which is one of its best features. The use of banana leaves, along with grilling over hot coals, results in a distinct, smokey flavor that captures the essence of the area's cuisine. The physical delight of peeling off the burnt banana leaves to expose the soft, chewy rice cake inside enhances the sensory experience of eating. It's food that evokes feelings of home, warmth, and heritage, and each bite serves as a reminder of Filipino culture's tenacity and innovation.
I am surprised that the way of cooking tupig is as easy and simple as it is shown in the video. Unlike the other kakanin foods that we are eating, tupig is more simple and easy to prepare. The way of cooking tupig is very unique, which I didn’t expect because they grilled it, which adds smoky flavor. Based on the reviews of the student, they more like the classic type of tubig because you can taste its original flavor, the rice flour and buko. It’s also perfect to combine with the tablea that matches perfectly to tupig to have a perfect experience. At first I really wanted to try the tupig with cheese since I loved cheese, but based on the reviews, the classic one is more standout among the rest of the variants that perfectly combine with tablea. Lastly, I loved their tradition that they gave the tupig instead of money, where you know that the people prepare it, give their effort, and love cooking it, which truly shows the spirit of Christmas in our country. 💝
After watching the video, I noticed that the ingredients for making tupig are quite simple, and the process is not very complicated since you just need to mix everything in a bowl. There are also different versions of it. Tupig resembles "suman made from balinghoy," while the purple one looks like "puto bumbong.During Christmas, instead of money, people sometimes give tupig to carolers.The video demonstrates the process of making tupig, revealing various types such as the traditional version, a cheese variation, and an ube with jackfruit option. To achieve the right consistency, it’s important to mix slowly to ensure uniformity like the original version. Tupig is cooked by grilling, which enhances its flavor with a smoky touch. According to students who tried it, most preferred the traditional tupig because they could taste the key ingredients-glutinous rice, coconut milk, shredded young coconut-and the distinct smoky flavor.
This rice cake was given to me by my auntie when she visited Ilocos; I forgot how it tasted, but when I asked her about it again, she said I really enjoyed it, and every time she visits, I always ask her to bring me any rice cake similar to tupig. I've tried rice cakes that are similar to tupig, and when I asked my auntie what makes this tupig different from any other rice cake we've eaten, she answered the smoke smell and taste make it stand out. In the video I saw, it demonstrated how easy and simple it is to make tupig with banana leaves, a grill, and only basic local items. Amazing flavors can be made with only a few basic procedures and ingredients. Now I'd love to try the authentic tupig of the Ilocos Region.
In Quezon and other parts of the Philippines, it's a tradition to give candies or coins to carollers, Ilocos on the otherhand, gives tupig during carolling season. Upon watching the video, I realized that the process of making tupig is not complicated compared to other rice cakes like sinukmani, which can be tedious to prepare. During my vacation in Pangasinan last June or July, I enjoyed eating tupig, especially because of the chunky texture, which I learned is the grated young coconut. What I like about it is that it wasn't overly sweet; it also tastes better when it is warm, with a delightful smoky flavor from grilling. I look forward to trying tupig with coffee made from Ilocos tablea in the future, as I've heard it's a perfect combination with tupig.
Tubig must be delicious every christmas season, I should try it sometimes. It is also interesting to watch because they create different version of tupig to their different regions, especially with the buko version it looks tasty and sweet. The way of cooking is easy and can cook in every household, and the finish product of the appearance of the tupig looks appealing and "nakakatakam" in a way that I want to try it with cheese and butter.
As I watched the video, I realized that the ingredients are very simple, and it was not very complicated to make because you just need to mix the ingredients in a bowl, and there are different versions of it. The tupig looks like “suman made from balinghoy,” and the violet one looks like "puto bumbong". The way of cooking tupig was also very unique for me because it is grilled. And in Christmas, instead of money, they give Tupig to people who are caroling.
Tupig is a unique Filipino delicacy offering that showcases our resourcefulness and creativity. Tupig is a traditional dish from the Philippines' Ilocos Region, and it is especially important during the Christmas season since it represents the ideals of giving and expressing love. Tupig, like puto bumbong, is a seasonal dessert that marks the start of Christmas celebrations. Tupig is commonly distributed during caroling, but puto bumbong is consumed during Simbang Gabi, a series of night masses running up to Christmas. Tupig is easy to cook since the ingredients are readily available in local stores. The usage of banana leaves distinguishes it from other rice cakes. The meal is prepared by combining dry and wet ingredients before grilling, which gives it a distinct smokey taste. Students who evaluated tupig preferred the original version because it goes very well with tablea (a type of chocolate) and allows for a distinct taste of rice flour and coconut flesh, setting it apart from other varieties. This emphasizes the value of authenticity in traditional cuisine and how they may inspire cultural heritage and community bonds throughout the holiday season.
Tupig is a very traditional food in the Ilocos Region because of the significance of the tradition of giving and sharing in the Christmas season. Tupig is like puto bumpbong because they both symbolize that Christmas is coming; tupig is used for sharing in carolings, and puto bumbong is symbolized as a snack in Simbang Gabi. In the video, they show three different versions of tupig from Pangasinan, Ilocos, at ang original na ube, and jackfruit (langka) that they have the same procedures of making from mixing of ingredients to cooking; the differences are the additional flavor and ingredients they add, like langka, cheese, ube, and many more. What I like about making tupig is that it is very simple and easy; the ingredients are also affordable and easy to find; the cooking method is grilling, which is very easy; and there is no need to use so many tools for cooking. Tupig shows how traditional the Ilocos are, how they sustain their tradition, and Tupig shows a unification of Ilocanos because of the use of Tupig in Carolings.
Tupig is a traditional food delicacy in Ilocos Region. Based on the vlog, it showcases the different versions of cooking tupig, and I can say that the process of making tupig is easy. It's like a suman for me, but I'm surprised by its cooking method because instead of the usual way of steaming, the cooking method of tupig is grilling. Tupig is simple to make, but despite that, it has a big meaning since it is full of tradition, and I'm amazed at how tupig is the one that you give on Christmas when there's a carolling instead of money. Tupig is one of the food delicacies that I want to try and enjoy.
The process for making tupig is demonstrated in the video. I learned that there are multiple varieties of tupig: the traditional, the cheese variation, and the ube with jackfruit. We need to mix a little more slowly in order to get the proper consistency if we want it to be as uniform as the original. The tupig had been cooked through grilling. Additionally, it's indicated that Ilocos coffee pairs well with tupig and tupig is given to Ilocos rather than cash to those namamasko people.
THANK YOU FOR YOUR INSIGHTS ❤❤❤
Watching the demonstration on how to make tupig reminded me of how food connects people to their roots. I loved seeing the classic tupig made with a twist-adding cheese, ube, and langka gave it a modern touch while keeping it familiar. The use of simple ingredients like coconut and rice makes it comforting and special at the same time. What stood out to me was how this dish is often shared with loved ones, especially during caroling, which makes it more meaningful. Overall, it showed how tradition and creativity can come together in one delicious treat.
While watching the video on making three versions of Tupig, I really liked how simple the ingredients and preparation are. As a kakanin lover, this will definitely be on my list to try when I visit Ilocos again. The mix of flavors and the traditional method of grilling wrapped rice cakes make it even more enticing to experience firsthand. I can already imagine the smoky aroma and sweet taste with every bite!
As I watched the video, this tupig made me want to eat it. The ingredients for this dessert were easy to find and you can make it at home. The process of making the tupig is like suman but the tupig is being grilled while the suman is steam. The ube tupig with langka looks like puto bumbong that sold near at the church every simbang gabi, this kakanin made me want to make or try to make it especially the tupig with cheese because i personally like cheese.
After watching the video I learned that Tupig is a delightful snack made from simple ingredients. While it resembles suman at first glance, a closer look at how tupig is prepared reveals key differences. One of its standout features is its deep connection to local traditions. Grilling the rice cake in banana leaves over hot coals gives it a distinct smoky flavor, embodying the region's culinary identity. The experience of peeling away the charred banana leaves to reveal the soft, chewy rice cake inside adds to the sensory enjoyment. Tupig evokes a sense of home, comfort, and heritage, with each bite reflecting the resilience and creativity of Filipino culture.
After I watched the video I realized that tupig was easy to make I definitely try to do this at home because the ingredients are common and not pricey. Tupig is like other kakanin like suman but the difference is it is grilled cooked over the charcoal unlike suman that is steam. And I think the grilling process of tupig was adding much flavor in tupig because of the banana leaves and the smoky taste. The most interesting in tupig is the cultural significant in Ilocos region which is given to children or adults who carolling in houses at Christmas. Tupig represent Christmas in Ilocos region which is unique for me.
As a fan of kakanin, tupig is quite intriguing, especially since its appearance are particularly the ube version and it reminds me a bit of puto bumbong due to the color. Tupig is often given during the Christmas season instead of money. If I remember correctly, tupig is often paired with tablea, which makes me even more excited to try it soon. While I know it won’t taste exactly like puto bumbong, and just watching how it’s made has me eager to try that unique flavors.
While watching this video, I was so amazed how the tupig make because I'm also making a suman gabi and in sapin-sapin that 4 ingredients that I can compare to the ingredients used in tupig that just added with more different flavoringsand the same procedure in mixing. It's make diffrent from the suman I make that style of cooking is moist heat but tupig is dry heat. And I think I want to try to cook it. However, I can alsowant to try to taste the original tupig to recognize because I'm not familiar in this delicacy than other flavors. I appreciate what the tupig background have, that tupigs makes the Christmas complete.
The video showed that Tupig is made with simple ingredients, which is really cool. It's also interesting how different regions have their own unique versions of Tupig. I noticed that it's similar to our "sumang balinghoy." Even though I'm not a big fan of sweets, I'd definitely try Tupig if I had the chance because it looks so good. I thought it was unique that they give Tupig to carolers instead of money during Christmas.
The tupig has lots of sweetener included in the cooking process. I love the way it is made because the process is very simple and easy to understand. While the ingredients needed are also familiar with us so it is not difficult to buy those needed ingredients. The tupig is also the Tagalog version of sumang balinghoy because somehow the texture is the same while it has different flavors because you can add cheese for the fillings and with ube flavoring. While the cooking process of tupig is a dry heat method which is grilling. Giving tupig to those "nangangaroling" is somehow unique for me.
I'm really not familiar with tupig, and I haven't tried it before. So I watched it with curiosity, while watching I think that it is familiar. Because it's like suman but with different flavors and with fillings. But this one, it is cooked through grilling. And I find it very interesting that people gave it to children who's caroling at their homes. And lastly, I want to try it since my favorite fillings in every kakanin is ube, langka and buko.
My uncle is ilocano so honestly I'm little familiar about tubig. But after I've watch the video I've realized that making tupig is not that hard it's like I'm making 'palitaw' as well 'suman' upgraded version because of its ingredients. In terms of preparing I can say it's little bit same the difference is the way how it cook, since it's grilling. The taste was good and since Christmas is coming maybe I'll also try to make it.
The Filipino rice cake "tupig" is already familiar, as my brother made it a few months ago but with a little bit of twist from the usual or original. From my own experience with eating similar to tupig, there is something special about the smoky aroma and flavor from it. The video says it all, making tupig is easy, simple, convenient, straightforward, and does not need a lot of equipment to make it - just some banana leaves, a grill, and the main local ingredients. It is amazing how a few simple steps and ingredients can make something flavorful and rich in traditions. For now, I definitely look forward to eating the original tupig from the Ilocos Region.
Watching the video about Tupig, I was fascinated by the fusion of tradition and innovation, especially with the introduction of versions like the classic tupig, tupig with cheese and Ube-flavored Tupig with langka pairing them with coffee made from Ilocos tablia. The classic ingredients of glutinous rice, coconut, and sugar serve as a solid foundation, but these new twists reflect the evolving nature of Filipino cuisine. What stood out to me is how these modern variations keep the dish relevant to younger generations while still honoring its roots. It showcases the Filipino knack for creativity, blending the old with the new without losing the essence of tradition. Tupig is also given as a gift to those who go caroling during Christmas. This evolution of Tupig highlights the dynamic nature of our food culture, constantly adapting yet always connected to the past.
After I watch the video, I find it interesting to make it at home, specifically the tupig which has different variety from different places and also the ingredients is very simple that you can find it anywhere here in the Philippines. Plus the history of it makes more special and I think the taste is very powerfula and yummy.
I'm not really into sweet rice- based dessert but this particular kakanin is very interesting. I think I will like this dessert because of buko, ube and langka are my favorite ingredients when it comes to desserts and it's kinda unusual for me to see buko, langka and ube in a sumany like kakainin. They also made the procedure looks easy that I want to try and make it in our home this coming Christmas. Kudos to our seniors, you all did a great job.
While watching the video, I realized that making tupig is quite simple because the process is easy and the ingredients are common. The procedure for making tupig is similar, with only slight variations depending on the ingredients you add. Additionally, the wrapping method for tupig is the same as wrapping "sumang balinghoy." The main difference between tupig and the suman we make here is that tupig is grilled, while our suman is cooked using a moist heat method. The tupig flavor I'm most eager to try is the ube version, as the other types of tupig look similar and taste almost the same as the common suman.
As a person who loves eating kakanin, I did find it interesting, and I can say that it is something that I would really enjoy eating, not to mention that there is a bit of resemblance from puto pumbong, specifically the tupig with ube, the appearance looks like it due to its color. It is also worth mentioning that I am a huge fan of this kind of food, and based on what I have attained from the video, tupig is given during the Christmas season instead of giving money and prior to that I was surprised with the kind of cooking method they used. It is far from what I have known of the cooking method used for this type of food, instead of steaming, what they did was grilling for it to be cooked. Which I believed the smokey flavor added to its overall taste other than that, as someone who is not fond of cooking, this tupig somehow encourages me to do it on my own and I am a bit captivated by how it is prepared, as it doesn’t require much effort and complexity in preparing it. If my memory serves me right, tupig is best paired with tablea, definitely, I am looking forward to tasting it soon, for the reason that it is quite similar to my all-time favorite puto pumbong, though I am pretty sure the taste won’t be exactly the same just by watching how it is being prepared.
Based on what I watched, it’s clear that this dish is really easy to cook since the ingredients are quite simple and few. So, it’s definitely something you can try making at home if you want to taste it. As for the cooking techniques, it’s grilled, unlike others which are just steamed. I also noticed from the feedback about the taste of the tupig that the original version stands out more because you can really taste its smoky flavor, especially when paired with tablea. In their tradition, tupig is what they give to people during Christmas, which is heartwarming because you can see the effort they put into giving it to those who go caroling. This is one of the things that caught my attention.
This Filipino delicacy, made from glutinous rice, coconut, and sugar, wrapped in banana leaves and grilled to perfection, offers a unique twist on traditional kakanin. Its smoky flavor and chewy texture make it stand out from other desserts. Preparing tupig during the holidays not only adds a delicious treat but also highlights the beauty of using local, natural ingredients in a creative and festive way. Since I love kakanin so much, it looks good and delicious because of the different variants or flavors. Perfect for sharing with family and friends, especially during Christmas!
What I like about the process of making the Tupig is that it doesn't require a lot of things and it is very simple and easy, including the ingredients which is very affordable and can be found on markets or sari-sari stores. The steps were so simple that you just have combine all of the ingredients in specific order then mix it gently and your all done, which I like because you can do it with your family or siblings as a form of bonding. I am surprised on the way it is being cooked, because unlike the typical rice cakes that is steamed, the Tupig is being grilled in a open fire which will add a smokey flavour. Based on the comments of the students who tasted their dish, they still choosed the original recipe since it compliments really well with the tablea and the way that they can clearly taste the rice flour and coconut meat(buko) compared to the other two versions. I admire the tradition behind the dish because you know you will receive a food that it is done with love and effort, although it might not be a money but it is more than that and that is the spirit of Christmas. 🌟🌲
Making tupig really shows the tradition of being a filipino, especially when every Christmas during the carolings it is the one they give instead of money. For the process of preparation, I must say it was easy, and just needed some ingredients. It can also have different flavors, that you can try based on what you prefer. And unlike every kakanin/suman that is being boiled or steam to be cooked, tupig has its own way of cooking which is to be grilled. As for me, I want to try tasting it, as I get curious what it may taste.
My curiosity about the flavors of the two tupig varieties was piqued after viewing the video vlog. It feels like I want to cook it since I love rice cakes. From what I've seen, it doesn't seem too difficult to duplicate, so I believe I can succeed. Also, I had a realization that there are so many different types of rice cakes that I haven't tasted yet. So when I travel, I can't miss out on trying the local delicacies in the places I visit.💗
Very interesting! Before I watched the video, I felt like I knew I was going to be hungry. The preparation of tupig in the video offers a deep insight into the rich culinary traditions of the Ilocos region. The use of glutinous rice combined with coconut milk and a variety of fillings, such as ube and cheese, highlights the versatility and creativity inherent in Filipino cuisine. What stood out for me is the traditional method of wrapping the tupig in banana leaves, which not only enhances flavor but also exemplifies sustainable cooking practices. Additionally, the cultural significance of presenting tupig during caroling instead of money underscores the communal spirit and appreciation for local delicacies. This practice connects food with cultural identity, making each bite of tupig a meaningful experience steeped in heritage♥️.
The distinctive part of what tupig have is on how its prepared, the mixture of brown sugar and glutinous rice and wrapped in banana leaves and cooked over charcoal and the additional flavor of tupig in other provinces that can symbolize and feel the spirit of christmas and it is what sets it apart. Because of this preparation, the flavor of banana leaves complements the sweetness of the coconut while adding smokey and earthy flavor . Unlike a normal cooking of kakanin that use baking or steaming, tubig best cook in the charcoal grilling to preserves a unique texture the chewiness of the inside while seasoning the crisp, browned edge of the outer surface. By making the most of readily available, locally sourced ingredients, Tupig showcases the creativity of the Filipino people and celebrates the bountiful agricultural output of our country. Tupig is a unique component of the traditional culinary legacy of the Filipino people, and it is cooked on special occasions and festivals throughout northern Luzon.
Tupig is very simple and easy to make, but it reflects a deeper meaning behind it. I can clearly see why tupig is being given to the carolers during Christmas because it provides us with the richness of culture in the Ilocos region, and we can also feel the form of giving gifts in Christmas, instead of commonly receiving coins or money, the Ilocanos offer tupig to the kids and carolers. It is very convenient to prepare and cook because the ingredients can be easily found in the markets, and the use of banana leaves adds uniqueness to tupig if we compare it to other rice cake methods of cooking. The techniques used in making tupig are mixing dry and wet ingredients and grilling, which enhances and adds smoky flavor to the tupig. According to the students who tasted the tupig, most of them like and prefer the original one because they can really taste the primary ingredients like the glutinous rice, coconut milk, shredded "buko," etc., and can taste the smoky flavor it has, unlike the other tupig with cheese and ube/langka, whose taste does not complement the hot chocolate.
Tupig looks like an enjoyable snack, made from basic ingredients, if you look at the tupig, it resembles suman, but when I observed the process for making tupig, I could tell the difference between the two. Tupig has a strong sense of place, which is one of its best features. The use of banana leaves, along with grilling over hot coals, results in a distinct, smokey flavor that captures the essence of the area's cuisine. The physical delight of peeling off the burnt banana leaves to expose the soft, chewy rice cake inside enhances the sensory experience of eating. It's food that evokes feelings of home, warmth, and heritage, and each bite serves as a reminder of Filipino culture's tenacity and innovation.
I am surprised that the way of cooking tupig is as easy and simple as it is shown in the video. Unlike the other kakanin foods that we are eating, tupig is more simple and easy to prepare. The way of cooking tupig is very unique, which I didn’t expect because they grilled it, which adds smoky flavor. Based on the reviews of the student, they more like the classic type of tubig because you can taste its original flavor, the rice flour and buko. It’s also perfect to combine with the tablea that matches perfectly to tupig to have a perfect experience. At first I really wanted to try the tupig with cheese since I loved cheese, but based on the reviews, the classic one is more standout among the rest of the variants that perfectly combine with tablea. Lastly, I loved their tradition that they gave the tupig instead of money, where you know that the people prepare it, give their effort, and love cooking it, which truly shows the spirit of Christmas in our country. 💝
After watching the video, I noticed that the ingredients for making tupig are quite simple, and the process is not very complicated since you just need to mix everything in a bowl. There are also different versions of it. Tupig resembles "suman made from balinghoy," while the purple one looks like "puto bumbong.During Christmas, instead of money, people sometimes give tupig to carolers.The video demonstrates the process of making tupig, revealing various types such as the traditional version, a cheese variation, and an ube with jackfruit option. To achieve the right consistency, it’s important to mix slowly to ensure uniformity like the original version. Tupig is cooked by grilling, which enhances its flavor with a smoky touch. According to students who tried it, most preferred the traditional tupig because they could taste the key ingredients-glutinous rice, coconut milk, shredded young coconut-and the distinct smoky flavor.
This rice cake was given to me by my auntie when she visited Ilocos; I forgot how it tasted, but when I asked her about it again, she said I really enjoyed it, and every time she visits, I always ask her to bring me any rice cake similar to tupig.
I've tried rice cakes that are similar to tupig, and when I asked my auntie what makes this tupig different from any other rice cake we've eaten, she answered the smoke smell and taste make it stand out. In the video I saw, it demonstrated how easy and simple it is to make tupig with banana leaves, a grill, and only basic local items. Amazing flavors can be made with only a few basic procedures and ingredients. Now I'd love to try the authentic tupig of the Ilocos Region.
In Quezon and other parts of the Philippines, it's a tradition to give candies or coins to carollers, Ilocos on the otherhand, gives tupig during carolling season. Upon watching the video, I realized that the process of making tupig is not complicated compared to other rice cakes like sinukmani, which can be tedious to prepare. During my vacation in Pangasinan last June or July, I enjoyed eating tupig, especially because of the chunky texture, which I learned is the grated young coconut. What I like about it is that it wasn't overly sweet; it also tastes better when it is warm, with a delightful smoky flavor from grilling. I look forward to trying tupig with coffee made from Ilocos tablea in the future, as I've heard it's a perfect combination with tupig.
Tubig must be delicious every christmas season, I should try it sometimes. It is also interesting to watch because they create different version of tupig to their different regions, especially with the buko version it looks tasty and sweet. The way of cooking is easy and can cook in every household, and the finish product of the appearance of the tupig looks appealing and "nakakatakam" in a way that I want to try it with cheese and butter.
As I watched the video, I realized that the ingredients are very simple, and it was not very complicated to make because you just need to mix the ingredients in a bowl, and there are different versions of it. The tupig looks like “suman made from balinghoy,” and the violet one looks like "puto bumbong". The way of cooking tupig was also very unique for me because it is grilled. And in Christmas, instead of money, they give Tupig to people who are caroling.
Tupig is a unique Filipino delicacy offering that showcases our resourcefulness and creativity. Tupig is a traditional dish from the Philippines' Ilocos Region, and it is especially important during the Christmas season since it represents the ideals of giving and expressing love. Tupig, like puto bumbong, is a seasonal dessert that marks the start of Christmas celebrations. Tupig is commonly distributed during caroling, but puto bumbong is consumed during Simbang Gabi, a series of night masses running up to Christmas. Tupig is easy to cook since the ingredients are readily available in local stores. The usage of banana leaves distinguishes it from other rice cakes. The meal is prepared by combining dry and wet ingredients before grilling, which gives it a distinct smokey taste. Students who evaluated tupig preferred the original version because it goes very well with tablea (a type of chocolate) and allows for a distinct taste of rice flour and coconut flesh, setting it apart from other varieties. This emphasizes the value of authenticity in traditional cuisine and how they may inspire cultural heritage and community bonds throughout the holiday season.
Tupig is a very traditional food in the Ilocos Region because of the significance of the tradition of giving and sharing in the Christmas season. Tupig is like puto bumpbong because they both symbolize that Christmas is coming; tupig is used for sharing in carolings, and puto bumbong is symbolized as a snack in Simbang Gabi. In the video, they show three different versions of tupig from Pangasinan, Ilocos, at ang original na ube, and jackfruit (langka) that they have the same procedures of making from mixing of ingredients to cooking; the differences are the additional flavor and ingredients they add, like langka, cheese, ube, and many more. What I like about making tupig is that it is very simple and easy; the ingredients are also affordable and easy to find; the cooking method is grilling, which is very easy; and there is no need to use so many tools for cooking. Tupig shows how traditional the Ilocos are, how they sustain their tradition, and Tupig shows a unification of Ilocanos because of the use of Tupig in Carolings.
Tupig is a traditional food delicacy in Ilocos Region. Based on the vlog, it showcases the different versions of cooking tupig, and I can say that the process of making tupig is easy. It's like a suman for me, but I'm surprised by its cooking method because instead of the usual way of steaming, the cooking method of tupig is grilling. Tupig is simple to make, but despite that, it has a big meaning since it is full of tradition, and I'm amazed at how tupig is the one that you give on Christmas when there's a carolling instead of money. Tupig is one of the food delicacies that I want to try and enjoy.
The process for making tupig is demonstrated in the video. I learned that there are multiple varieties of tupig: the traditional, the cheese variation, and the ube with jackfruit. We need to mix a little more slowly in order to get the proper consistency if we want it to be as uniform as the original. The tupig had been cooked through grilling. Additionally, it's indicated that Ilocos coffee pairs well with tupig and tupig is given to Ilocos rather than cash to those namamasko people.