Sunday, September 3, 2017
Nilupak na Cassava Recipe
Hello Followers on google and YouTube!😘
Sugar&sprinkles here its time to share another pinoy recipe. Good for Snack(meryenda) or for business. Where I live I can easily buy fresh cassava, my local supermarket carries them all the time. But they called it "YUCA ROOT" and thats what I used for this recipe I also use freshly grated coconut. I got my coconut from my local asian store and I also owned a coconut scraper. But feel free to used frozen grated coconut. Since I don't have pang dikdik/mortar I used a potato masher. Works for me.
4 lbs fresh Cassava
3/4 cup Granu sugar divided
1/2 cup Condensed milk
1/4 cup Melted butter or star margarine
2 cups Grated coconut
a piece of banana leaves
grated cheese for toppings (preferably eden cheese)
1) Peel off the skin of the fresh cassava, then wash it take a large pot and put the peeled cassava add water enough to submerged the cassava, bring it to a boil until the cassava gets softened.
2) Once the cassava is cooked transfer it to a large bowl or any large container dispose the water from the cassava.
3) Take the potato masher and start mashing the cassava until you can no longer seeing cassava chunks pieces.
4) Combine grated coconut and 1/2 cup of the sugar.
5) Start adding the ingredients mixing well each addition. Starting with the rest of the sugar, condensed milk, melted butter and the coconut.
( you can just leave it like this or if you want to have a nice presentation then follow this steps)
6) Line 9x13 inch container with a piece of banana leave, I used disposable foil container
7) Take the 16 inch plastic disposable piping bag. cut 3 inch from the tip and fill it with the nilupak
8) Pipe it to the prepared container 12 inch or so. I piped 4 and slightly flatten it then take a fork and make some line on the nilupak then sprinkle or top it with grated cheese.