Time needed: 30 minutes.

Makes: 8 – 10 pieces

3 pieces saba banana
1 piece large cassava
½ cup margarine
⅔ cup buko strips
⅔ cup-sugar
⅓ cup coconut water
½ teaspoon vanilla extract
Banana Leaves
Margarine, for topping


  1. Chop saba banana

    Chop the saba banana into small cubes. Set aside

  2. Grate cassava

    Grate cassava as finely as possible, using the smallest setting on a grater.

  3. Squeeze out excess water

    Using a fine sieve or cheesecloth, squeeze out as much liquid from the grated cassava as possible until they are dry to touch. Measure out 2½ cups of the dry grated cassava.

  4. Make tupig mixture

    In a bowl, mix together cassava, margarine, buko strips, sugar, coconut water, chopped bananas, and vanilla extract until everything is evenly mixed and dispersed throughout. The mixture should haste the texture of a sticky paste.

  5. Prepare banana leaves

    Cut rectangular pieces of banana leaves and run them over an open flame to soften them.

  6. Fill banana leaves

    Take about a tablespoon of the balinghoy mixture and place onto the center of the banana leaf. spread the mixture into a long rope, leaving about an inch from the edges of the banana leaf.

  7. Roll leaves

    Roll up the banana leaves tightly and fold in the edges to secure.

  8. Grill

    cook the tupig pieces over a grill or griddle over medium heat for about 8 minutes each side, until the banana leaves get nice and charred.

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