Ilocano special merienda revolves around sticky rice, or diket, an Ilocos agricultural crop. Paridusdos and tupig are just two of its by-products.
Paridusdos is like ginataan, a cousin of halohalo, which is a reflection of the colorful Filipino culture. Diket balls, coconut milk, sago (tapioca balls) and other local produce such as saba (plantain), camotig (kamote), and tugi are the most preferred ingredients. Langka (jackfruit), peanut, and corn, popular in other regions, are sometimes included.
Tupig, always on the wish list of every Ilocano balikbayan I know, might be the oldest Ilocano merienda next to inkalti. It is made from milled diket, milk, coconut, sugar and black sesame seeds. Tupig can be found in the market, while special tupig are made to order. Butter and cheese make special tupig so irresistibly sinful. It gets me to forget the word restriction.
