From the recipe collection
Tubikoy
A Quirino hybrid of tupig, bibingka, and tikoy: dense, chewy rice cake enriched with coconut, milk, margarine, and cheese.
- Prep time
- 20 min
- Cook time
- 40–50 min
- Yield
- Makes 16 pieces
- Audio recipe
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Ingredients
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Method
- Heat the oven to 175°C (350°F). Line a 20 cm square pan with banana leaves or baking paper and grease lightly.
- Whisk the glutinous rice flour, regular rice flour, brown sugar, and salt.
- In another bowl, whisk coconut milk, evaporated milk, and melted margarine until smooth.
- Pour the wet mixture into the dry ingredients and whisk until no flour pockets remain. Fold in the young coconut and half the cheese.
- Rest the batter for 15–20 minutes so the rice flours hydrate, then stir once and pour into the pan.
- Scatter the remaining cheese over the surface.
- Bake for 40–50 minutes, until the edges are set, the centre no longer ripples like liquid, and a lightly oiled skewer comes out with moist crumbs rather than raw batter.
- Cool for at least 30 minutes before slicing with an oiled knife; the dense, chewy texture firms as it rests.
