Nilupak is a snack dish in the Philippines made out of either mashed cassava, sweet potatoes or cardaba bananas wrapped in banana lead and served with margarine.
I remember my grandmother used to make these when I was a child and I totally forgotten about this snack until recently I saw one served in a Filipino gathering we had attended. I immediately noted it down so I can remember to cook it at a later time. There are several challenges in making this one as authentic as possible as we don’t have the proper fresh ingredients here so I ended up using all frozen items, like the banana leaf and cassava. For the grated coconuts I used desiccated coconut soaked in coconut cream to achieve the same effect. I can say it was a success and ended up bringing some of it to another gathering we attended where it was devoured in a matter of seconds.
- 500g grated cassava
- ¾ cup condensed milk
- 2 tbsp butter, melted
- 1½ cup desiccated coconut
- ¾ cup coconut cream
- Soak desiccated coconut in coconut cream.
- In a bowl mix together grated cassava, condensed milk, butter and ½ cup of the soaked desiccated coconut.
- 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.
- Shape into desired shape, place in a banana leaf then serve with remaining rehydrated desiccated coconut and margarine