expr:class='"loading" + data:blog.mobileClass'>
Related Posts Plugin for WordPress, Blogger...


I haven't done a food post in a while. Today I am going to share how I cooked nilupak, one of my all time favorite afternoon snack back home. Ferald was also craving for it in a while so when I chance upon some cassava / tapioca / yucca in Safeermarket in Sharjah, I bought about a kilo for 10.35 Dirhams- that's three pieces of nice long fresh root crop. This is how it looks like, this one is still unwashed.

Nilupak is a mixture of boiled and mashed cassava, condensed milk and margarine. You may add sugar, butter, grated coconut and cheese as you like. I would suggest not to add the coconut like what I did because your nilupak will easily get stale and spoiled. In some provinces like my husbands in Batangas they don't put grated coconut in it at all.

First thing to do is clean the cassava, remove all the dirt in running water. Peel and boil in water until tender by not soggy.

Grate it, mashed it, or use a food processor to bring it to a very fine texture. Here I added the grated coconut which I shouldn't have as I told you earlier. My cassava was coarsely grated only.

Add condensed milk

 Add margarine or butter

I also added some cheddar cheese. Mix it until well combined. Roll it into balls, size is as you like. This was how I remember nilupak. Hubby posted the photos on fb and friends were asking so will soon be making another batch with probably a better presentation.

For the measurement you may check this, mine was cook instinctively. Serve and enjoy.