Nilupak Recipe (Mashed Cassava) with coconut: great for merienda

                by Joost Nusselder | Updated:  August 16, 2020

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Since the Philippines is a tropical country, we are blessed with very rich natural resources from the mountains, the seas and our lands and these blessings are thoroughly shown in our recipes in that we have a large variety of dishes coming from the produce of these.

Being an agricultural country, it is also not surprising that we have a lot of recipes in which the ingredients are made from the produce of the soil.

Rice and crops are considered staples and many versions of the same dish abound be it for Breakfast, Lunch, Dinner and even Snacks and Desserts.

Nilupak Recipe (Mashed Cassava)

An evidence of this is Nilupak. A truly Filipino delicacy, the ingredient list for Nilupak recipe is made up of coconut and cassava mixed together, held together by milk and margarine.

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We daresay that it is our own delicious version of tart cakes.

Nilupak Recipe Preparation Tips

Nilupak recipe, strictly speaking, is made up of shredded coconut meat and mashed cassava roots.

The cassava crop is boiled and grated or mashed and the shredded coconut meat added into it, forming circles or ball.

What makes this combination a little bit tastier is also the condensed milk which makes nilupak sweet and the margarine which gives nilupak its distinct flavour.

Nilupak

Nilupak

Filipino Nilupak recipe: Cassava with coconut

Joost Nusselder
A truly Filipino delicacy, the ingredient list for Nilupak recipe is made up of coconut and cassava mixed together, held together by milk and margarine. We daresay that it is our own delicious version of tart cakes.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine Filipino
Servings 5 people
Calories 340 kcal

Ingredients
  

  • 500 g grated cassava
  • ¾ cup condensed milk
  • 2 tbsp butter melted
  • cup desiccated coconut
  • ¾ cup coconut milk
  • margarine

Instructions
 

  • Soak desiccated coconut in coconut milk.
  • 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 the desired shape, place in a banana leaf then serve with remaining rehydrated desiccated coconut and margarine

Nutrition

Calories: 340kcal
Keyword Cassava, Coconut, Nilupak
Tried this recipe?Let us know how it was!

Nilupak na Kamoteng Kahoy

As for the cassava which serves as the canvas for the entire recipe, you have a choice of either mashing it very well for easy chewing or you can choose to not have it mashed very well if you want to have a certain crunch upon biting.

Either way, both ways are delicious.

Put it on banana leaves and sprinkle nilupak with shredded coconut meat or with semi-melted butter.

This is perfect as a light snack to be served during merienda and to be partnered with coffee.  This can also be served as dessert for lunch and dinner.

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Also read: cassava cake recipe to get a golden brown snack

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.