Recipes Native Delicacies Nilupak Recipe (Mashed Cassava)

Nilupak Recipe (Mashed Cassava)

Since Philippines is a tropical country, we are blessed with very rich natural resources from the mountains, the seas and our lands and these blessings are thoroughly shown in our recipes in that we have a large variety of dishes coming from the produce of these. Being an agricultural country, it is also not surprising that we have a lot of recipes in which the ingredients are made from the produce of the soil. Rice and crops are considered staples and many versions of the same dish abound be it for Breakfast, Lunch, Dinner and even Snacks and Desserts.

An evidence of this is Nilupak. A truly Filipino delicacy, the ingredient list for Nilupak recipe is made up of coconut and cassava mixed together, held together by milk and margarine. We daresay that it is our own delicious version of tart cakes.

Nilupak Recipe Preparation Tips

Nilupak recipe, strictly speaking, is made up of shredded coconut meat and mashed cassava roots. The cassava crop is boiled and grated or mashed and the shredded coconut meat added into it, forming circles or ball. What makes this combination a little bit tastier is also the condensed milk which makes nilupak sweet and the margarine which gives nilupak its distinct flavor.

As for the cassava which serves as the canvas for the entire recipe, you have a choice of either mashing it very well for easy chewing or you can choose to not have it mashed very well if you want to have a certain crunch upon biting. Either way, both ways are delicious.

Put it on banana leaves and sprinkle nilupak with shredded coconut meat or with semi-melted butter. This is perfect as a light snack to be served during merienda and to be partnered with coffee.  This can also be served as dessert for lunch and dinner.

Nilupak Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 500g grated cassava
  • ¾ cup condensed milk
  • 2 tbsp butter, melted
  • 1½ cup desiccated coconut
  • ¾ cup coconut milk
  • margarine
Instructions
  1. Soak desiccated coconut in coconut milk.
  2. In a bowl mix together grated cassava, condensed milk, butter and ½ cup of the soaked desiccated coconut.
  3. Add mixture in a wok then cook in low heat while continuously mixing. Note it gets harder to mix as it cooks, make sure it’s cooked well and will take you around 30 minutes for this amount of cassava.
  4. Shape into desired shape, place in a banana leaf then serve with remaining rehydrated desiccated coconut and margarine
 

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