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nilupak na balinghoy with cheese topping in a baking dish
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4.08 from 28 votes


Nilupak made of mashed cassava, sweetened condensed milk, and butter. This classic Filipino delicacy is creamy, tasty, and perfect for a snack or dessert.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Filipino
Servings: 8 Servings
Calories: 470kcal


  • 2 pounds cassava, peeled and cut into short lengths
  • 1 tablespoon salt
  • water
  • 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.


Calories: 470kcal | Carbohydrates: 64g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 1330mg | Potassium: 472mg | Fiber: 2g | Sugar: 23g | Vitamin A: 635IU | Vitamin C: 24.3mg | Calcium: 313mg | Iron: 0.5mg