Ingredients:
- 2 3/4 glutinous rice flour
- 3/4 brown sugar
- 1 Cup coconut milk
- 1/4 Cup evaporated milk
- 2 tbsp. melted butter
- 1 Cup grated coconut
- Pinch of salt
Procedure:
- Put the glutinous rice flour, brown sugar and the salt and then mix
- Add the coconut milk, evaporated milk, melted butter and mix then add the grated coconut.
- After mixing all the ingredients put the tupig mixture in the banana leaves
- Fold each end of the banana leaves
- Put the tupig to the preheated (230 degrees)salad master cookware which is the electric skillet
- When the tupig is already in the skillet lower the temperature to 180degrees in 25 minutes.
