Nilupak is a delicious traditional Filipino snack with mashed cassava or crushed banana saba as main ingredient. Secondary ingredients include grated coconut, butter, and condense milk. The nilupak recipe involves crushing and mixing all the ingredients in a huge mortar and pestle called locally as lusong.

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Easy-to-Follow Nilupak Recipe

The original Nilupak recipe makes use of fresh cassava root. It is then peeled, washed, and cooked until the cassava is soft. Traditionally, all the ingredients are crushed and mixed either manually in a bowl or in a large mortar and pestle. But if you have a blender at home, it’s much easier if you use it.

Nilupak is actually a local word for mash or crash, so the dish’s name is basically derived from its own method of preparation.

Any food is better cook with fresh ingredients. But if you don’t have fresh cassava or coconut available in your kitchen or in the market near you, frozen goods can also be used. So if you only have frozen grated cassava, it’s not recommended to boil it. Don”t worry, the process is not really complicated. Just follow the instructions below.

Nilupak Ingredients

• 1 lb grated cassava
• 1 cup shredded coconut
• 1 can (14 oz) condensed milk
• 3 tablespoons salted butter, softened
• ¼ teaspoon salt

Instructions

1. Combine the grated cassava, shredded coconut, condensed milk, salt, and butter. Mix well.
2. 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.
3. 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.
4. Top with butter.
5. Serve, share, and enjoy!

Watch the video below