Try this creamy, cheesy Nilupak! It’s easy to make with only four ingredients and delicious as a snack or dessert.
I bought a few pounds of fresh cassava last weekend, half of which I made into ginataan 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.
What is Nilupak
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.
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.
While the recipe below uses kamoteng kahoy (balinghoy), different variants also include saba bananas, kamote, gabi, or ube.
- Cut the peeled cassava in uniform size to ensure even cooking.
- Boil the tubers in salted water to boost flavor.
- I use butter in the recipe, but if you want to add a touch of yellow color, feel free to substitute margarine.
- For an added layer of texture, stir in about 1 cup of grated mature coconut.
How to store
- Cover leftovers tightly with plastic film or transfer to a container with a lid. Store in the refrigerator for up to 3 days.
- 2 pounds cassava, peeled and cut into short lengths
- 1 tablespoon salt
- 1 cup sweetened condensed milk
- 1/2 cup butter (and more for serving), softened
- 1 cup American processed cheese, shredded
- Brush sides and bottom of a baking dish with softened butter or margarine and set aside.
- In a pot over medium heat, combine cassava, salt, and enough water to cover. Bring to a boil and cook, uncovered, for about 15 to 20 minutes or until very tender. Drain from liquid and allow to cool.
- Remove the tough, stringy core and discard. With a mortar and pestle or using a potato masher, mash boiled cassava until free of lumps.
- In a bowl, combine mashed cassava (about 4 cups), condensed milk, and butter. Gently stir until smooth and creamy.
- Transfer mixture into the prepared baking dish and use a spatula to evenly spread. Run the tines of a fork on the surface to make decorative lines, if desired.
- Spread softened butter on top, if desired. Sprinkle top with shredded cheese and cut into servings.
- You can shape the nilusak using molds such as ramekins or llaneras.
- The mixture is traditionally passed through a grinder to form thin log strips; you can mimic this by transferring the cassava mixture into a disposable piping bag fitted with a round tip and piping it in thin long strips.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”