Tupig

"Tubong" redirects here. For the Marinduque welcoming ceremony, see Putong.

Tupig, also known as intemtem or kangkanen, is a Filipino rice cake originating from northwestern Luzon, particularly the regions of Pangasinan, Tarlac, and Ilocos. It is made from ground slightly-fermented soaked glutinous rice (galapong) mixed with coconut milk, muscovado sugar, and young coconut (buko) strips. It is wrapped into a cylindrical form in banana leaves and baked directly on charcoal, with frequent turning. The name tupig means "flattened", in reference to its shape after cooking. It is popularly sold as street food in Pangasinan, particularly during the Christmas season. It is typically eaten with ginger tea (salabat).^[1][2][3]

Tupig

Alternative names	intemtem, kangkanen
Course	Snack
Place of origin	Philippines
Region or state	Pangasinan, Tarlac, Ilocos Region
Serving temperature	Warm, room temperature
Main ingredients	Glutinous rice, muscovado, coconut milk, young coconut strips
Variations	Tinubong
Media: Tupig

A notable variant of tupig is tinubong from the Ilocos, which uses the same ingredients but is cooked in bamboo tubes buried with embers.^[3]

See also

• Bibingka
• Panyalam
• Suman
• Puto bumbong

• Food portal