Begin by preparing the banana leaves. Cut them into rectangles measuring 6 inches by 12 inches. Thoroughly wash and wipe them with a clean cloth or paper towels. Pass the leaves through fire on a stove top for a few seconds until they become wilted and pliable. Set them aside.

In a large bowl, combine glutinous rice flour, brown sugar, and coconut milk. Mix until there are no traces of flour left.

Add the melted butter and salt, stirring until fully combined. Fold in the shredded young coconut until it is well incorporated.

Place a banana leaf on a clean flat surface and brush it with melted butter. Spoon 1 1/2 to 2 tablespoons of the tupig mixture onto the banana leaf.

Carefully roll the banana leaf into a cylinder to wrap the tupig. Fold both ends inwards to secure. Repeat this process with the remaining batter.

Over medium heat, arrange the tupig in a frying pan and cook each side for approximately 10 minutes, occasionally turning, until the leaves are charred.

Remove from heat and transfer to a serving dish.