Tinubong is a Vigan specialty , 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.
With the other end of the tubong open, a wet mixture of rice flour, sugar, and coconut milk, small strips of young coconut flesh, cheese and margarine is inserted into the tube. Others also used ground peanuts and raisins.
To open the tinubong, you have to crack it open by hitting it to something hard and solid.
With a clean finger, scoop out the goodness of sticky rice from the bamboo-if you must.
