{"id":3639,"date":"2019-04-25T23:37:56","date_gmt":"2019-04-26T06:37:56","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=3639"},"modified":"2021-06-30T21:00:33","modified_gmt":"2021-07-01T04:00:33","slug":"nilupak","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/nilupak\/","title":{"rendered":"Nilupak"},"content":{"rendered":"\n

Try this creamy, cheesy Nilupak! It's easy to make with only four ingredients and delicious as a snack or dessert.<\/em><\/p>\n\n\n\n

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NIlupak<\/figcaption><\/figure>\n\n\n\n\n\n

I bought a few pounds of fresh cassava last weekend, half of which I made into ginataan<\/a> and the remaining half into this nilupak. I first published the recipe in December 2013 and I am updating it today with new photos and a better method.<\/p>\n\n\n\n

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What is Nilupak<\/h2>\n\n\n\n

Nilupak is a Filipino delicacy made from boiled cassava, butter or margarine, and condensed milk or sugar. It's commonly enjoyed as a midday snack or after-meal dessert.<\/p>\n\n\n\n

As its name, which means \"mashed'' or \"pounded,\" suggests, the cooked cassava is traditionally mashed using a lusong (mortar) until free or lumps and then combined with butter or margarine, and condensed milk or sugar to form a smooth and creamy mixture. It's usually molded in various shapes and served on banana leaves with toppings such as grated coconut or shredded cheese.<\/p>\n\n\n\n

While the recipe below uses kamoteng kahoy (balinghoy), different variants also include saba bananas, kamote, gabi, or ube.<\/p>\n\n\n\n

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Nilupak<\/figcaption><\/figure>\n\n\n
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\n\n\t\t\t\tCooking tips\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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