Alupi nga Pilit: Western Visayas Sticky Rice Cake in Banana Leaves
Alupi nga pilit is the sticky rice version of alupi: glutinous rice flour, young coconut, coconut cream and brown sugar, wrapped in banana leaves and steamed until soft, chewy and sweet. It is made exactly like the cassava version, with glutinous rice flour in place of grated cassava.
From my family's kitchen
Alupi is one of my favorite kakanin, and the family makes it two ways. This page is the sticky rice one (pilit); for the cassava version, see Alupi nga Kamoteng Kahoy.
About Alupi nga Pilit
Pilit is the Hiligaynon word for glutinous rice. Here the rice comes as flour, mixed with strips of young coconut, coconut cream and sugar, then wrapped into small parcels and steamed, just like alupi nga kamoteng kahoy. Where the cassava version turns translucent and chewy, the rice flour version is smoother, softer and stickier.
Like the cassava version, it is everyday merienda and a treat for Undas and fiestas.
Ingredient notes
- Glutinous rice flour: also sold as malagkit flour. Regular rice flour will not turn sticky.
- Young coconut meat: shredded, for soft bites through the cake.
- Coconut milk and coconut cream: loosen the flour into a thick batter and keep the cake moist and rich.
- Brown sugar: gives a light caramel color. White sugar keeps alupi pale.
- Banana leaf: wraps the parcels and adds aroma.
Tips for the best Alupi nga Pilit
- Mix to a thick, spoonable batter. Add a splash more coconut milk if it is too stiff to spoon.
- Wilt the banana leaves over a flame. They fold without tearing.
- Wrap tightly. Loose parcels let steam in and make the alupi watery.
- Let it cool before unwrapping. It firms up as it cools.
What to serve with Alupi nga Pilit
Serve at room temperature with coffee or hot chocolate.
Variations and substitutions
- Alupi nga kamoteng kahoy: use grated cassava instead of rice flour. See the cassava version.
- Pale alupi: use white sugar for a lighter color.
- With vanilla: add a teaspoon of vanilla extract to the mixture.
Storing and reheating
Keep alupi at room temperature for a day, or refrigerate for up to 4 days. Steam for 5 to 10 minutes to soften.
Frequently asked questions
What is the difference between alupi nga pilit and alupi nga kamoteng kahoy?
Alupi nga pilit is made with glutinous rice flour and is smooth, soft and sticky. Alupi nga kamoteng kahoy is made with grated cassava and is chewy and translucent. See Alupi nga Kamoteng Kahoy.
Can I use regular rice flour?
No. Only glutinous rice flour gives the sticky, chewy texture.
Why is my alupi sticky and wet?
It was not steamed long enough. The cake should be firm and glossy all the way through.
