Cherry & Dennis Helper Habitat
Filipino Nilupak Cassava and Coconut Mash
菲律賓木薯椰絲甜蓉 Nilupak
Recipe overview
Nilupak is a Filipino cassava sweet: tender boiled cassava mashed with coconut, condensed milk and butter.
01
Ingredients
Main ingredients
- 600 g pre-peeled frozen sweet cassava pieces
- 100 g, reserve a little if desired unsweetened shredded coconut
- 180 g sweetened condensed milk
- 25 g butter
- 1 small piece, optional banana leaf
- plenty, change between stages fresh water for soaking and boiling
Salt seasoning
- 1/4 tsp salt
02
Tools
- cutting board
- knife
- soaking bowl
- large pot with lid
- colander
- fork
- potato masher
- large mixing bowl
- nonstick pan
- wooden spoon
- small bowl mold
- plate
03
Steps
Step 1
Inspect cassava
Buy 600 g pre-peeled frozen sweet cassava pieces confirmed by a reliable supplier. Thaw, inspect and remove any remaining brown peel; do not use bitter cassava.
Step 2
Cut small
Cut cassava into roughly 3 cm pieces; remove any tough central core you can see.
Step 3
Soak cassava
Completely submerge cassava in plenty of clean water for 30 minutes; do not keep the soaking water.
Step 4
Drain and rinse
Discard soaking water, rinse cassava with fresh water and drain in a colander.
Step 5
Boil thoroughly
Add cassava to plenty of fresh boiling water. Keep at a full boil with lid ajar for about 25–35 minutes until thoroughly soft; discard boiling water.
Step 6
Check tenderness
A fork should pass easily through the thickest piece with no firm raw centre. Boil longer if needed.
Step 7
Remove tough cores
When cool enough to handle, pull out the coarse fibrous central cores; do not mash them into dessert.
Step 8
Mash cassava
Put cooked cassava in a large bowl and mash to a coarse, slightly textured paste.
Step 9
Add butter
While warm, stir 25 g butter into the cassava until melted.
Step 10
Mix coconut and milk
Mix in 100 g unsweetened shredded coconut, 180 g sweetened condensed milk and 1/4 tsp salt.
Step 11
Cook until cohesive
Move to a nonstick pan and stir continuously over low heat about 8–10 minutes until hot throughout, cohesive and with no raw cassava smell.
Step 12
Mold and serve
Cool slightly, shape with a small bowl and turn onto a clean banana leaf; scatter a little coconut reserved from the 100 g if desired.
Common mistakes
- Brief pan stirring of raw cassava does not replace thorough boiling; leaving tough cores spoils the texture.
Tips
Buy edible cassava from a reliable supplier; peel, cut, soak and boil thoroughly in fresh water. Never eat raw cassava or use unidentified bitter cassava. Contains milk and coconut.
