Nilupak na Kamoteng Kahoy is a favorite merienda, a light meal taken in the afternoon, or simply a snack in the Filipino culture. It is usually made from three different sources such as kamoteng kahoy also known as “cassava or yucca roots”, kamote (sweet potato), and saging na saba (cardava bananas).
Nilupak recipe usually stands out among other snacks since it has its own distinct and tasty flavor. With this, more and more Filipinos indulge to the delightful taste of Nilupak na Kamoteng Kahoy. Besides, it is a dime in a dozen since preparation is way too easy. Once finished, you’ll be in awe of its delectable, sweet and enticing appearance. But not only is this popular Filipino snack addictingly delicious, it is also pretty uncomplicated to make. Aside from minimal physical effort from the pounding of boiled root crop, this nilupak recipe is simple enough to have ready in no time.
- 3 kl cassava
- 2 cans of condensed milk
- 200 g grated coconut
- 4 tbsp butter, melted
- Peel and cut cassava into cubes, boil them until they become soft (not soggy).
- Mash it manually (or you can use blender).
- After mashing, transfer it in a deep pan
- Added milk, grated coconut and butter into mixture.
- Mixed manually (in low heat), until well blended.
- Alternatively, you can grate the cassava or use the food processor to mash it.
- Source: kusinanimaster.com
- Image: Don Benitos (instagram)