Tupig is also called intemtem. It is a popular native cake from Pangasinan.

In the past,
tupig was served during the holidays. It is now sold as street food. Further north in
Ilocos, tupig was known as kangkanen. Sometimes it is cooked in an improvised way
over the stove top encased in a flattened corrugated iron sheet.

Linguistically, tupig has the same root word as dippig meaning flat. Ilocanos cook this
during All Saints Day along with other rice-based kangkanen. There are other types of
tupig called tinubong using the same dough, but cooked in bamboo tubes
called tubong buried in embers under the ground.

The glutinous rice in tupig is the staple food in most of Southeast Asia. Researchers
found that sticky rice, lacking the starch amylose was an important part of the diet in
China and Japan. Asian folklore traces the origins of glutinous rice to more than 2,000
years ago.

http://www.positivelyfilipino.com/magazine/tupig-from-tarlac (2017)

A native delicacy characterizes and represents the culture and tradition of every society.
More often than not, during the months of Filipino traditional occasions, these native
delicacies as landmark of certain place are being served on the table for consumption
as part of thanksgiving.
Tupig is rooted in the way of life of the Ilocanos, particularly those who are in Regions I
and II, and it becomes pride of the northern Philippines. Ingenuity in its preparation,
sources of raw materials and authenticity of its taste and flavor becomes the pride of
different places.
In the present-day world, food tourism is one of the emerging phenomena in travelling
industry. Visitors and tourists can get to know places and locale with district mark of
native delicacies.
The preparation of tupig requires the sustainability of raw materials to be used. Coconut
milk, sugar, glutinous rice, and peanuts are the basic ingredients in cooking tupig.
Banana leaves are used as wrappers, added aroma of the delicacy while tetra pack
boxes are used for its packaging. Ideally, one box of tupig has 25 pieces which is sold
for one hundred pesos only which was made to be affordable for consumers.
https://www.facebook.com/media/set/?
set=a.1189892887707816.1073741830.945642345466206&type=3 (2016)

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 One of the delicious native delicacies of Norte is the tupig. It is a Filipino snack

that is made from rice cake preparation which was one of the favorite around holidays

especially Christmas and New Year. Tupig version of Ilocos Norte, equally tasteful as

Isabela’s.

More specifically though, tupig is very similar to suman: a Filipino delicacy of

sweet glutinous rice that is wrapped and steamed in banana leaves but what makes

tupig different from suman is that instead of being steamed, the banana leaf parcels are

grilled over an open fire, yielding a pleasantly smoke and charred flavor.

Traditionally popular around Christmas is tupig- a pastry from a soft and oily

variety of rice used for native seeds(diket) cooked in coconut milk, molasses, and

sesame seeds. Tupig comes in various form. While some towns prefer to cook their

tupig in bamboo tubes, coconut leaves and coconut shells, the ones most commonly

served are cooked in banana leaves.

Tupig is a treat that is served to friends, relatives, loved ones and Christmas

carolers- a sign of gratitude for their holiday greetings and to wish them well in the

coming New Year.

Intemtem in Pangasinan, or popularly known as tupig, is made of ground rice,

sugar and buko (young coconut) strips, rolled and wrapped in banana leaves, then

grilled over live coals. This native kakanin (rice-based food products) belongs to

the suman (rice cake) family.

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 In Nueva Viscaya, their tupig is made of glutinous rice known in Iloko as diket.

With sugar, the milled diket is flavored with semi-pulverized peanuts and corn, desired

flavor and wrapped in banana or cooked leaves. It is then grilled for atleast five (5)

minutes.

People in certain municipalities in Pangasinan have different ways of making

tupig but the basic ingredient remain the same- grated coconut, ground sticky flour or

rice, and molasses. Sugar is used as sweetener although most prefer coconut milk.

Some towns in Norte, their tupig is also made of ground glutinous rice mixed with

coconut gratins, sugar and sesame seeds then wrapped in a wilted banana leaf. It is

being cooked in a coal fire. They make use of small stones over a galvanized sheet to

make the cooking even. It can be stored for a longer period of time (3 days) under room

temperature.

The different ingredients of tupig in Ilocos Norte are grated matured coconut,

ganta molasses, white refined sugar, butter or margarine, ganta finely ground glutinous

rice, toasted sesame seeds, 9”x 6” banana leaves.

In the Barangay Pias Norte, Currimao, Ilocos Norte they have two different kinds

of tupig; special tupig and ordinary tupig. The ingredients of the special are glutinous

rice, grated coconut, shredded coconut, margarine, sesame seeds, oil, cheese,

condensed milk and sugar. The only difference between their special and ordinary is

that there are no sesame seeds, condensed milk and cheese. They used banana

leaves for packing. They consumed almost one (10 hour in preparing all the ingredients

and packing it. They use pugon to cook tupig for almost twenty (20) minutes.

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 The tupig can last for two (2) weeks even without refrigeration. Its shelf life is

extended up to a month when kept frozen.

Source: TUPIG IN CURRIMAO, ILOCOS NORTE: A SOURCE OF PRIDE IN THE NORTH

OLIVER BRYAN C. GOPEZ CRISTINA GAY G. SADUMIANO TERM PAPER COLLEGE OF

AGRICULTURE, FOOD AND SUSTAINABLE DEVELOPMENT MARIANO MARCOS STATE

UNIVERSITY BATAC CITY, ILOCOS NORTE (2015)

https://vdocuments.mx/zepog-tupig.html

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