Nilupak Recipe might be what you needed if you plan to serve your guests with a proudly Filipino-made dessert or snack. It’s a great idea especially if they prefer the treats to be not too sweet.
It is known for its subtle taste and uniquely enticing flavor. It is sold together with other traditional Filipino snacks like kutsinta, biko, and the like. So if you notice people running to a woman carrying a basket or bilao over her head, it must be the ever famous nilupak that many Pinoys go crazy for.
There are different ingredients that you can use to make this delicacy, but the most commonly used is cassava. If you want something a little sweeter, you can try sweet potatoes (kamote) or some bananas. All variations of the traditional Filipino snack is deliciousness nonetheless.
I remember my grandma, whenever we are in the province she makes the most delicious banana nilupak. She has to use a giant mortal and pestle to make a big batch for all her grandkids.
Cassava, an abundant root crop that grows in several areas of the Philippines, is a healthy food ingredient. When it is mashed and made into nilupak, it still retains many of its health benefits. The root crop is high in vitamin C and some B vitamins, and lots of specific minerals too.
Ingredients
- Cassava
- Butter or margarine.
- Water
- Condensed milk
- Grated cheese
You don’t have to look for a woman with bilao if you want to eat this Filipino snack, you can make one yourself by simply following the Nilupak Recipe. You may serve it on banana leaves and top with grated cheddar cheese. Enjoy its soft and creamy texture. It has a subtly sweet taste that makes it comparable to all the other Pinoy delicacies. Once you finish making a batch, remember to give some to your guests, all right?
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Recipe
Nilupak Recipe
Ingredients
- 1 kg cassava peeled and cut
- 1 tbsp salt
- 3 cups water for boiling
- ½ cup butter
- ½ cup condensed milk
- ½ cup grated cheese for toppings
Instructions
- In a large pot over medium heat, add water, salt and cassava. Bring to boil and simmer for 20 minutes or until tender. Drain the liquid and let it cool.
- Remove the string core and discard. Using a mortar and pestle pound the cassava until smooth.
- In a bowl, combine the mashed cassava, butter and condensed milk. Mix well until smooth and creamy. Transfer into a square baking dish and run a fork on the top surface to decorate. Sprinkle grated cheese on top and serve.
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