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.
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. Others also used ground peanuts and raisins.
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.