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Date Posted: 07/30/04 9:33pm
Author: Moderator
Subject: Tinubong


Tinubong

Tinubong, as a delicacy, derives its name from its container, an internode of buho (bulo in Ilocano) with the node at one end, which is called tubong in Ilocano. The diameter of the bamboo tube ranges from less than an inch to almost two inches.

Normally, the tubong is 15 inches long.

With the other end of the tubong open, a wet mixture of glutinous flour, sugar, coconut milk, small strips of young coconut flesh, cheese and margarine is inserted into the tube.

In the good old days, the tinubong was cooked over charcoal embers until the tubong changed its color from green to a slightly scorched black. Nowadays, however, large-scale tinubong makers use the kind of ovens found in bakeries.

An article from Manila Times


In the old days in Tagudin, tinubong's main ingredients were sweet rice, sugar (tagapulot), and coconut milk. The cheese, margarine, etc. were just recently added. I used to love to eat tinubong when I was growing up in Tagudin.
There is a month of the year when people in Tagudin make Tinubong which is called "panagtitinubong". Could anybody tell me if they still have this practice and what is the significance and what month did they use to do it? Thanks.

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