Nilupak

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.

Ingredients

500g grated cassava
3/4 cup condensed milk
2 tbsp butter, melted
1 1/2 cup desiccated coconut
3/4 cup coconut cream
margarine

Method

  1. Soak desiccated coconut in coconut cream.
  2. In a bowl mix together grated cassava, condensed milk, butter and 1/2 cup of the soaked desiccated coconut.
  3. 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.
  4. Shape into desired shape, place in a banana leaf then serve with remaining rehydrated desiccated coconut and margarine

No Responses

  1. nors says:

    Grabe…. Sarap nyan ha!!

  2. peachkins says:

    I haven’t tried making at home because I can always buy it here in the neighborhood…

  3. Looks truly amazing! I love the combination of ingredients you’ve used. No doubt as tasty as it looks. I need to get my hands on some cassava pronto!

  4. This is really unique.. it must taste so yummy! What is cassava??

  5. mjskit says:

    I’ve never heard of these before. They look delicious and I love the ingredients!

  6. Tessa says:

    Looks delicious! Is the casava cooked before you grate it?

    • rsmacaalay says:

      I bought the prepacked grated (raw) one hence I had a hard time as I made sure its fully cooked. Usually my grandma steams or boils it before grating to make it easier.

  7. wok with ray says:

    Ugly sounding name but with flavorful favorite treat. Another trip to memory lane on this, Raymund! Good post!

  8. Eri says:

    Raymund this is so exotic and it looks fantastic! i;ve never seen them before.

  9. Michelle says:

    Oh yum. Your dessert posts are convincing me that, though I have never visited, the Philippines may be my spiritual home!

  10. Ohh yum that sounds like one fabulous after school snack.

  11. what an interesting idea- we don’t have anything at all like this where I live, but it sounds tasty.

  12. starlight says:

    thank you for featuring nilupak, its one of my fave kakanin.. also thanks for the tip about making the desiccated coconut look and taste like fresh grated coconut by just soaking them in coconut cream. that a brilliant idea!

  13. Kiran says:

    I’m game for anything that has coconut in it!!

  14. Guia Obsum says:

    I’m not familiar with this, but it really looks good. I especially like the melted butter on top. I sure could use this recipe coz my mom loves saba and we’re tired of the usual bananacue, maruya and minatamis na saba. Thanks! :) *now printing*

  15. foodjaunts says:

    I’m feeling like I missed out – I never seen nor tasted this before! Bookmarked to give it a shot – it sounds tasty.

  16. lulu laderas says:

    1 of my favorite meryenda…sarap nyan!

  17. josephine fukunaga says:

    my favorite merienda is nilupak na saging (called nilusak saging in Visayan), and i’m gonna try this since i love cassava, too (cake, bibingka, cassava suman)… thanks for the tip on dessicated coconut and coco-milk!

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