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:
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.
How to Serve and Store
Frequently Asked Questions
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- 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)
- Peel and slice cassava into smaller pieces. Place cassava pieces in a pot, and add enough water to cover them1 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