Nilupak na Cassava
A Filipino delicacy made from cooked cassava, butter, and sugar or sweetened condensed milk. The mixture is then mashed or pounded, hence the name Nilupak which is Tagalog of pounded.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
- 2 lb cassava roots
- 1 cup condensed milk
- 1/2 stick margarine (- softened)
- sugar (- as needed)
- 1 cup grated coconut (- (optional))
- grated cheese (- for toppings (optional))
Instructions
- 1
Cut both ends and then cut the whole cassava root into 3-inch long pieces. Cut along the length of a piece and slid the knife in between the skin and flesh to create an opening. Peel of the skin of the cassava using hands or knife. Cut into half lengthwise Remove the woody core. Then cut into cubes. Rinse with running water thoroughly.
- 2
Place the cassava in a steamer and steam about for 20 minutes. (See NOTE 1 for boiling).
- 3
Transfer cassava pieces in a large bowl or a flat dish. Mash it into a fine texture using a potato masher. Do it one piece a time so it is easier. (See NOTE 2)
- 4
Add the condensed milk and softened margarine. Add the grated coconut. Add additional sugar if you find the need. Mash again until well blended.
- 5
Grease a pan or dish with margarine. Scoop the mashed cassava and press it evenly using a spatula or fork.
- 6
Cut into 9 pieces and serve as is or top with more grated coconut or cheese.