Nilupak is a delicious Filipino treat made from cassava. This is enjoyed in the Philippines as a snack and it can also be considered as a dessert, sometimes. Other ingredients involved are grated or shredded coconut, condensed milk, and butter or margarine. There are other Nilupak versions that make use of saba 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. I think that the name of this dish (nilupak) was derived from the traditional method of it’s preparation – nilupak is a Filipino word and it’s English translation is “to mash” or “to crush”.
This Nilupak Recipe that we have here is quite different from the traditional recipe mainly because of the state of the cassava available in the market. I 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, it really good – it taste like Cassava cake with grated coconut in it.
Try this Nilupak Recipe. Enjoy!
- 1 lb. grated cassava
- 1 cup shredded coconut
- 1 can (14 oz.) condensed milk
- 3 tablespoons salted butter, softened
- ¼ teaspoon salt
- Combine the grated cassava, shredded coconut, condensed milk, salt, and butter. Mix well.
- Place the mixture in a pan. Start to heat the pan and cook the mixture in low to medium heat for 20 to 25 minutes. Gradually stir the mixture while cooking.
- Scoop part of a mixture and place it in a mold such as a ramekin or small bowl. Drop the molded mixture in a serving plate lined with cut banana leaves and shredded coconut.
- Top with butter. Serve. Share and enjoy!
albert mones says
Like it very much. Thanks for the recipe.
Merlie says
Suman malagkit recipe pls.
Vanjo Merano says
Merlie, you might be interested in our Suman sa Lihiya recipe.
Remy Barry says
Thank you for all the great recipes. How did Agnes Canlas get the free cookbook. I would like to get one, please!
Thanks again.
Remy
Leth Montierro says
Thanks for the recipes
Agnes Canlas says
You are so nice after all the free recipe’s, you’re also giving free cookbook. God bless!
julienne says
yummy!!!!
Minda says
I just make this and it’s so yummy 🙂
jey says
sir vanjo, is there a difference in terms of taste and measurement when i use frozen grated cassava? thank you:)
Vanjo Merano says
Jey, using frozen grated cassava and coconut should have the same measurements.
bing says
I just finish making it and it’s yummy my kids love it
mira says
Hi kabayan! My heartfelt thanks for sharing your skills and recipes n cooking..such a talent! Will u pls tell me to where I could possibly buy ube powder and ube flavor here n hkg. Thank u. Blessings!
Alicia Guiang says
Thanks for sharing! I will also make my hometown versions of nilupak or niyubak na saksik (different kind of banana ) or galyang (different kind of root products similar to taro root). Those are awesome! Nothing compared !
Rowena bacay says
Hi Sir.. Is there any substitute for a grated cassava.. Can i use tapioca flour instead ? I want to try making a cassava cake, can i use a tapioca flour. Thank you very much
Jane says
I tried your pichi pichi recepi and it turned out great!( I did lessen the water a little bit though).
I have been trying some of your recepies and I get a great compliment! Alsways! Thank you! Keep posting more recepies and good luck!
Vanjo Merano says
Thanks for the feedback, Jane. Sounds like you always do a great job in cooking dishes out of these recipes. Please let me know if there are dishes that you wish to be featured and I will have it in my list.
Cece Levick says
thanks so much for your great recipes…you made us not miss our favorite Filipino foods and snacks and we appreciated that so much… is there a way I could also get a recipe book..thanks again you guys are really great!
Vanjo Merano says
You are welcome. Thanks for the feedback.
Romie says
In our place, we mix saba ang balinghoy to make a good nilupak. Try it.
Fleur says
Do you squeeze the grated cassava to remove the juice or just mix it after grating the cassava before mixing it with the grated coconut?
I could not find a grated coconut here in Rome, can you suggest a substitute for grated coconut?
Thank you so much for your easy to follow recipe and yet very yummy.