How to make Nilupak na Cassava Recipe.
Nilupak na Kamoteng Kahoy. Nilupak is a favorite merienda, a light meal taken in the afternoon, or simply a snack in the Filipino culture. It is usually made from three different sources such as kamoteng kahoy also known as “cassava or yucca roots”, kamote (sweet potato), and saging na saba (cardava bananas). Nilupak recipe usually stands out among other snacks since it has its own distinct and tasty flavor. With this, more and more Filipinos indulge to the delightful taste of Nilupak na Kamoteng Kahoy. Besides, it is a dime in a dozen since preparation is way too easy. Once finished, you’ll be in awe of its delectable, sweet and enticing appearance.
Nilupak Ingredients:
- 4 cups cassava, boiled and mashed
- 1 cup fresh grated coconut
- 1 can (165ml) condensed milk
- 1 stick butter, softened
- 2-4 tbsp. sugar (optional)
- banana leaves, wilted and cut into circles
Cooking Procedure:
- Wash, peel and cut cassava into 2 inches long, place in a deep casserole and add water just enough to cover all the cassava. Bring to boil over medium heat with lid on, until they become soft but not soggy. Drain excess water, set aside and let it cool completely.
- When it’s cooled mash it manually with mortar and pestle until smooth, transfer it in a deep bowl. Add fresh grated coconut, half of softened butter and condensed milk into mashed cassava and mixed until well blended. Add sugar gradually if you like more sweeter, depends on your taste preference.
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Spoon mixture on banana leaf and smooth it out with the back of your spoon.
If you don’t have banana leaves you can use paper cups or parchment paper as well.
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Arrange Nilupak on a platter and with the remaining butter spread a little on top and sprinkle some sugar
or grated coconut if you like more texture and looks more appealing.
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