Nilupak Recipe
This delicious nilupak recipe is made with cassava, condensed milk, sugar and butter. This creamy and buttery dessert or snack is ready in less than 40 minutes.
Equipment
- Steamer
- fork, potato masher or mortar and pestle
- mixing bowl and rectangular container
- measuring cups and spatula
Ingredients
- 2 pounds cassava, peeled and cut into small portions
- ½ cup butter, melted or softened
- 1 cup sweetened condensed milk
- ⅓ cup sugar
- Cheese, for toppings
Instructions
- Prepare your cassava. Cut the cassava root from both ends. Make a deep cut in the cassava skin and slide the knife between the skin and the flesh. Then peel it with the knife or with your hands. Cut longitudinally in half and remove the root-like portion in the center. Thoroughly rinse under running water. Then cut into cubes.
- Place your cassava in the steamer and cook for about 20-25 minutes or until they are tender fork.
- While cooking the kamoteng kahoy, prepare your container. Coat the bottom and sides of a baking dish with softened butter or margarine.
- Remove cooked cassava from the steamer and let them cool down.
- Place the cooled cassava in a big basin or a flat dish. Using a fork, potato masher or a mortar and pestle, mash until it is lump-free. To make things simpler, do it in pieces.
- Add the condensed milk, sugar and melted butter. Pound again until it becomes creamy and smooth.
- Scoop and transfer the nilupak into the prepared container. Spread the mixture evenly with a spatula. If desired, draw decorative lines on the surface using a fork's tines.
- Add some softened butter on the top and sprinkle with generous amount of grated cheese or any preferred toppings.
- Slice into portions and serve.
- Share and enjoy!
Notes
- Peel the kamoteng kahoy carefully, making sure to remove the thick bark.
- Slice the peeled cassava into uniform pieces to cook evenly.
- Make sure to remove the root-like piece in the center of the cassava so it won’t affect the texture of the nilupak.
- If you can’t find fresh cassava root, try to find frozen grated cassava which works pretty well.
- Instead of steaming, you can also boil the tubers in salted water to enhance the flavor.
- I use butter in the recipe, but you are welcome to use margarine if you want to add a hint of yellow hue.
- Stir in roughly 1 cup of grated mature coconut for an additional layer of texture.
- If your kamoteng kahoy became soggy due to over cooking, you can add a cup of grated mature coconut meat to your kamoteng kahoy in order to provide texture.
- You could use any mold to shape the nilupak such as Ilaneras, ramekins or baking pan.
- You can arrange your nilupak on banana leaves to add more flavors. Make sure to warm up the banana leaves before using them.
- You can garnish it with cheese, shredded coconut, ground peanuts, grated cheese, softened butter or margarine.
