Nilupak Na Cassava or Kamoteng Kahoy or Balinghoy is a traditional Filipino kakanin. Who doesn’t know this favorite afternoon snack with lots of butter or cheese. Traditionally, nilupak is mashed using “Lusong”, the larger version of mortar and pestle that is made of wood. And Pinoy enjoy cooking this Pinoy kakanin together, where family members help one another in mashing the cassava by using “Lusong”. Nilupak na Balinghoy/Cassava is a Pinoy kakanin comfort food I grew up with in my afternoon delight snack. And I bet you too. Let’s start cooking Nilupak today.
Nilupak Balinghoy Recipe
- 4 cups cassava, boiled and mashed ( I used frozen cassava )
- 1 cup fresh grated coconut
- 1 can (165ml) condensed milk
- 1 stick butter, softened
- 2-4 tbs sugar (optional)
- banana leaves, wilted and cut into cubes
- Place cassava in a deep casserole and add water just enough to cover all the cassava.
Bring to boil over medium heat with lid on, until they become soft but not soggy.
Drain excess water, set aside and let it cool completely.
- When it’s cooled mash it manually with mortar and pestle until smooth or use a grinder to have a smoother texture. It becomes better and delicious when you grind it for a few more time.
- Transfer it in a deep bowl. Add fresh grated coconut, half of softened butter and condensed milk into mashed cassava and mixed until well blended. Add sugar gradually if you like more sweeter, depends on your taste preference.
- Spoon mixture in the grinder to form a strip log shape and place it on banana leaf. Or you can just spoon it individually and mold it into your desired shape.
- Arrange Nilupak in Banana leaves and spread some margarine and sprinkle grated cheese on top. Serve and enjoy!