Nilupak traditional Filipino delicacies made from pounded starchy foods mixed with coconut milk
Nilupak, also known as nilusak, is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar. They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine. Nilupak is a delicious Filipino treat made from cassava. This is enjoyed in the Philippines as a snack and it can also be considered as a dessert, sometimes. Other ingredients involved are grated or shredded coconut, condensed milk, and butter or margarine. There are other Nilupak versions that make use of saba banana.
The term nilupak means “mashed” or “pounded”, from the Tagalog verb lupak, “to pound [into a pulp] (with a mortar and pestle)”. It is also known as nilusak in Visayan regions with the same meaning. In Philippine Spanish, nilupak was known as jalea (“jam”), which became spelled as halaya, haleya, or halea in the native languages. This term is especially used for nilupak na ube, which is now more commonly known as ube halaya. Generally, however, the term nilupak is reserved for the variants made with mashed cassava or saba bananas. While the variants made from ube (purple yam) is known as halaya. Variants made from sweet potato and taro can be known as either halaya or nilupak. Regardless, nilupak and halaya are prepared identically, varying only in their main ingredients. Here are Nilupak Ingredients. 1 lb. grated cassava. 1 cup shredded coconut. 1 can 14 oz. condensed milk. 3 tablespoons salted butter softened. 1/4 teaspoon salt. The traditional Nilupak recipe requires the use of fresh cassava root. The cassava is peeled, cleaned, and boiled until the texture is soft. It is then mashed and the rest of the ingredients are combined and mixed, afterwards. I think that the name of this dish (nilupak) was derived from the traditional method of it’s preparation – nilupak is a Filipino word and it’s English translation is “to mash” or “to crush”. While the recipe below uses kamoteng kahoy (balinghoy), different variants also include saba bananas, kamote, gabi, or ube.
Here are instructions on how to cook Nilupak. 1st step. Combine the grated cassava, shredded coconut, condensed milk, salt, and butter. Mix well. 2nd step. Place the mixture in a pan. Start to heat the pan and cook the mixture in low to medium heat for 20 to 25 minutes. Gradually stir the mixture while cooking. 3rd step. Scoop part of a mixture and place it in a mold such as a ramekin or small bowl. Drop the molded mixture in a serving plate lined with cut banana leaves and shredded coconut. 4th and last step. Top with butter. Serve. Share and enjoy!
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