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Home » Recipes » Dessert Recipes » Nilupak Recipe

Nilupak Recipe

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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.

Nilupak1

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!

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5 from 1 vote

Nilupak Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Vanjo Merano

Ingredients

  • 1 lb. grated cassava
  • 1 cup shredded coconut
  • 1 can 14 oz. condensed milk
  • 3 tablespoons salted butter softened
  • 1/4 teaspoon salt

Instructions

  • 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!

Nutrition

Serving: 4g

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Reader Interactions

Comments

  1. Fleur says

    April 23, 2017 at 7:09 am

    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.

    Reply
  2. Romie says

    March 17, 2017 at 11:51 am

    5 stars
    In our place, we mix saba ang balinghoy to make a good nilupak. Try it.

    Reply
  3. Cece Levick says

    January 6, 2017 at 5:22 pm

    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!

    Reply
    • Vanjo Merano says

      January 7, 2017 at 9:58 am

      You are welcome. Thanks for the feedback.

      Reply
  4. Jane says

    August 20, 2016 at 3:14 am

    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!

    Reply
    • Vanjo Merano says

      August 20, 2016 at 10:18 am

      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.

      Reply
  5. Rowena bacay says

    April 2, 2015 at 11:34 pm

    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

    Reply
  6. Alicia Guiang says

    March 29, 2015 at 3:07 pm

    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 !

    Reply
  7. mira says

    March 19, 2015 at 1:10 pm

    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!

    Reply
  8. bing says

    March 1, 2015 at 2:16 pm

    I just finish making it and it’s yummy my kids love it

    Reply
  9. jey says

    January 16, 2015 at 2:02 pm

    sir vanjo, is there a difference in terms of taste and measurement when i use frozen grated cassava? thank you:)

    Reply
    • Vanjo Merano says

      January 16, 2015 at 3:20 pm

      Jey, using frozen grated cassava and coconut should have the same measurements.

      Reply
  10. Minda says

    December 18, 2014 at 5:57 pm

    I just make this and it’s so yummy 🙂

    Reply
  11. julienne says

    December 7, 2014 at 5:39 am

    yummy!!!!

    Reply
  12. Agnes Canlas says

    October 5, 2014 at 5:03 pm

    You are so nice after all the free recipe’s, you’re also giving free cookbook. God bless!

    Reply
  13. Leth Montierro says

    August 28, 2014 at 1:32 am

    Thanks for the recipes

    Reply
  14. Merlie says

    August 14, 2014 at 10:22 pm

    Suman malagkit recipe pls.

    Reply
    • Vanjo Merano says

      August 15, 2014 at 9:37 pm

      Merlie, you might be interested in our Suman sa Lihiya recipe.

      Reply
      • Remy Barry says

        December 1, 2016 at 6:22 pm

        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

  15. albert mones says

    August 10, 2014 at 10:46 pm

    Like it very much. Thanks for the recipe.

    Reply

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