Before she left to Pangasinan, she said she was going to bring home some some tupig. What tupig? I never knew what it was and I never asked. My mind schedule was full considering she will left me alone to take care of our toddler, do the household chores and still find enough time to do my writing activities.
Two days passed and the tupig was here. Packed inside a sando bag. I just told her to store it in refrigerator. It was late night already. I was so tired and so sleepy. I gonna eat some the day after.
Afternoon, after fixing our roof water pipe , I saw her holding the digital camera and taking pictures. It was tupig – looks like mini rice cakes, a broiled rice cake.
It was my first time to see a broiled rice cake. A broiled rice cake from Pangasinan. The food is mixture of glutenous rice, grated coconut and sugar. The recipe I know used coconut milk instead. Packed in banana leaves, precooked and cooked over ember (baga, apoy). Precooking might be similar to this suman recipe.
The taste is really good. A suman with grated coconut and smoke flavor. I never thought this combination will taste so good. A regular suman with coconut might be good too. I gonna find time to try it.
I googled the word tupig to find similar pictures. Images I found are big tupig, about the size of regular suman. I think bite size is just right for this smoke rice cakes. It allows better penetration of smoke flavor. Larger version requires longer broiling time for deeper smoke absorption – might not be possible cause banana leaves cannot withstand long broiling.