Snacks & baking

Tupig (grilled rice cake)

A sticky rice cake cooked in banana leaves, which takes on a smoky aroma and a dense, sticky texture. Much enjoyed at celebrations, it is eaten in thick slices, often with a little cane sugar.

1 h 20
6 servings
Medium
Moderate
🇬🇺 Guam

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Ingredients

Spices & seasoning

Vanilla (a few drops)

Optional extras

1 tsp Ground star anise

Instructions

Soak the glutinous rice in water for at least 4 hours, then drain it thoroughly.
In a pot, mix the coconut milk, cane sugar and salt, and heat gently until the sugar is completely dissolved.
Add the drained rice and shredded coconut, then simmer over low heat for 15 to 20 minutes, stirring, until the mixture thickens and the rice is nearly tender.
Remove from the heat, stir in the vanilla and let cool for 10 minutes.
Clean the banana leaves, pass them quickly over a flame or in boiling water to make them pliable, then pat them dry.
Spread the mixture in the center of the leaves to about 2 cm thick and fold them into a tightly sealed, tied package.
Bake the packages in an oven preheated to 180 °C for 45 minutes, turning them halfway through, or grill them over low heat, turning regularly.
Let rest 10 minutes before opening, then cut into thick slices.