Tupig

Ingredients

Measure and prepare everything before you begin cooking.

• 2 cups glutinous rice flour
• 1 cup coconut milk
• ¾ cup dark brown sugar
• 1 cup young coconut, finely shredded
• ¼ tsp fine salt
• 1 tbsp sesame seeds (optional)
• 8–10 banana-leaf rectangles, about 20 × 25 cm

Instructions

1. 1

   Pass each banana-leaf rectangle briefly over a low flame or a hot dry pan until glossy and flexible. Wipe clean and set aside.

2. 2

   Whisk the coconut milk, brown sugar and salt until the sugar mostly dissolves. Stir in the glutinous rice flour, shredded coconut and sesame seeds to make a thick, spoonable batter.

3. 3

   Place 3 tablespoons of batter near one long edge of each leaf. Shape it into a narrow log, roll the leaf snugly around it and fold or tuck the ends so the batter stays enclosed.

4. 4

   Arrange the parcels over a medium-low charcoal grill or ridged pan. Turn every few minutes so the leaves char evenly without burning through.

5. 5

   Cook for 25–35 minutes until the cakes feel firm and pull away cleanly from the leaves. Open one parcel to check that the centre is glossy and fully cooked rather than floury.

6. 6

   Rest for 10 minutes before serving. Tupig is best warm, when the edges are lightly caramelised and the centre remains chewy.