Nilupak is a delicious Filipino treat made from cassava. This is a famous Filipino snack and is also considered as a dessert. The other Nilupak version does make use of sava banana.
The traditional Nilupak recipe requires the use of fresh cassava root. The cassava is peeled, cleaned and boiled until the texture is soft. It is then mashed and the rest of the ingredients are combined and mixed afterwards. The name “Nilupak” was derived from the traditional method of its preparation meaning “to mash” or “to crush”.
The Nilupak recipe is quite different from the traditional recipe mainly because of the availability of ingredients in the market. We only have access to frozen grated cassava which are imported from the Philippines. Since it is not a good idea to boil grated or shredded cassava, we’ll be making Nilupak over the stovetop. There will be no boiling involved, but the process will still be simple. As for the taste, its really good. It taste like Cassave cake with grated coconut in it.
Ingredients:
1 lb. grated cassava
1 cup shredded coconut
1 can (14 oz.) condensed milk
3 tablespoons salted butter, softened
1/4 teaspoon salt
Procedure:
#1. Combine the grated cassava, shredded coconut, condensed milk, salt and butter. Mix!
#2. Place in a pan. Start to heat the pan and cook it in low to medium heat for 20-25 minutes. Gradually stir while cooking.
#3. Scoop part of it and place it in a mold such as a ramekin o small bowl. Serve with banana leaves and shredded coconut.
#4. Use butter as toppings and then serve!
Credits: The Pinoy Chronicle
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