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Nilupak is a delightful Filipino dessert that offers a blend of flavors and textures that are simply irresistible. Enjoy this sweet, creamy and cheesy treat as dessert or a midday snack!

It’s always a surprise to me that the humble cassava is so versatile and can be cooked in different ways like this dessert or into savory cassava balls. I enjoy making a batch of this beloved Filipino snack that’s both comforting and indulgent. It is so easy to prepare using a few ingredients that is great as after-meal dessert.

What Does Nilupak Mean?

The tagalog word “nilupak” may sound exotic, but its meaning is quite simple. It refers to the process of mashing or pounding ingredients using a mortar and pestle or potato masher until they achieve a smooth and creamy texture. It’s a dish that combines simple ingredients to create a harmonious blend of flavors and textures. Think of it as the Philippines’ answer to comfort food, perfect for satisfying your sweet cravings.

Where is Nilupak From?

Nilupak is a traditional Filipino dessert that has been enjoyed for generations. It is a beloved dessert or snack served on banana leaves and is particularly popular during special occasions and holidays. This delightful treat has its roots in various regions of the Philippines, each with its unique twist on the recipe. It’s similar to niyubak, nilusak, linusak, linupak and uses substitute ingredients like sweet potato, saba bananas, kamote, ube, or gabi.

Notes on Some Ingredients

Nilupak recipe is all about taking humble ingredients and transforming them into something extraordinary. The usual ingredients include:

Kamoteng Kahoy (Cassava): Cassava is a starchy root vegetable that forms the base of the Filipino delicacy. It’s peeled, boiled, and then mashed into a smooth consistency.
Condensed Milk and Sugar: To sweeten the dish, condensed milk and/or sugar is added to taste. The amount of sweetness can vary depending on personal preference.
Cheese: This is a popular topping for the sweetened mashed cassava delicacy.
Grated Coconut: Though optional, freshly grated coconut is also a common topping for Nilupak, adding a rich and slightly nutty flavor.
Flavorings: Additional flavorings like vanilla extract, butter, margarine, or coconut milk can be added to enhance the taste of Nilupak.

How to Make

To cook Nilupak, start by boiling peeled cassava pieces in a pot until they become tender. Once it’s soft, drain and mash cooked cassava into a smooth consistency in a mixing bowl. Add sugar and/or condensed milk to taste, and if desired, enhance the flavor with vanilla extract and butter. Mold the mixture in a pan, llanera, or ramekins or your preferred form. Top the dessert with grated cheese of choice. Serve nilupak fresh and savor the delicious flavors of this Filipino delight.

Cooking Tips

Choose Fresh Cassava: Start with fresh cassava root for the best results. Look for cassava that is firm and free from mold or blemishes. If fresh cassava is not readily available, you can use frozen grated cassava.
Boil Cassava Correctly: When boiling cassava, make sure not to overcook it, as it can become mushy. Test its doneness by poking it with a fork; it should be tender but not falling apart.
Mash While Warm: Mash the boiled cassava while it’s still warm. This makes it easier to achieve a smoother consistency.
Adjust Sugar to Taste: The level of sweetness is a matter of personal preference. Taste the mixture as you add sugar and adjust it to your liking.
Experiment with Flavorings: Consider adding vanilla extract or a touch of margarine to enhance the flavor. These optional additions can give the dessert a unique twist.

How to Serve and Store

Enjoy it while it’s fresh for the best taste and texture. Nilupak is often enjoyed as a snack or dessert, and it pairs wonderfully with a cup of Filipino coffee or tea.
If you have any leftovers, store them in an airtight container in the refrigerator. Nilupak can be refrigerated for a 4-5, but it may lose some of its freshness and texture over time.

Frequently Asked Questions

Yes, the treat is naturally gluten-free since it’s made primarily from cassava, which is a gluten-free ingredient.

Absolutely! Adjust according to your taste preferences, making it as sweet or as mildly sweet as you like.

Yes, you can make a vegan version by substituting butter with a dairy-free alternative like coconut oil and ensuring that your sugar is vegan-friendly.

Store in an airtight container in the refrigerator for up to 4-5 days.

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Nilupak

Nilupak is a delightful Filipino dessert that offers a blend of flavors and textures that are simply irresistible. Enjoy this sweet, creamy and cheesy treat as dessert or a midday snack!

Print Pin Rate

Course: Dessert

Cuisine: Filipino

Keyword: nilupak, nilupak recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 8 servings

Calories: 419kcal

Author: Mia

Ingredients

1 kg fresh cassava
3/4 cup condensed milk
75 grams unsalted butter (softened)
3 tbsp sugar
pinch of salt
3/4 cup grated cheese (toppings)

Instructions

Peel and slice cassava into smaller pieces. Place cassava pieces in a pot, and add enough water to cover them
1 kg fresh cassava
Bring the water to a boil and cook the cassava until they become soft. This typically takes 20-30 minutes.
Drain excess water from the boiled cassava and place them in a large mixing bowl.
Use a potato masher or a fork to mash the cassava until it reaches a smooth consistency.
While the mashed cassava is still warm, add softened butter. Mash some more to incorporate.
75 grams unsalted butter
Add condensed milk, sugar and salt then min to combine. Taste and adjust the sweetness according to your preference.
3/4 cup condensed milk, 3 tbsp sugar, pinch of salt
Transfer in a greased square baking pan, llanera or ramekins. Gently push down with a spatula and flatten the top.
Brush top with margarine or butter and sprinkle with cheese. Serve and enjoy. Bon appetit!
3/4 cup grated cheese

Video

Nutrition

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