Nilupak

Nilupak

Made of mashed cassava and banana plantain or sweet potato, added with grated coconut, margarine and sweetened with condensed milk. Butter or margarine are spread on the top and normally placed or wrapped in banana leaf before serving.

Ingredients :

• 1 1/2 Kilo cassava
• 6 Pieces plantain banana
• 1 Cup grated coconut
• 1 Can condensed milk
• 1/4 Cup melted margarine or butter
• Banana leaves

Directions :

• Remove cassava skins and cut into 2 long, wash and  boil  until cassava becomes soft but not soggy and let it cool
• Boil banana until done, peel the skin and cut into cubes and let it cool
• When it’s cooled, manually mash it separately with potato masher
• Measure 4 cups of mashed cassava and 2 cups of mash banana
• In a mixing bowl mix banana, cassava and grated coconut, mix until combine
• Add condensed milk and butter while mixing until everything are well blended
• Spoon mixture on a prepared mould and smooth it out with the back of your spoon
• Arrange in a platter covered with steamed banana leaves and spread margarine on the top

Cooking Tips :

1. If you like more sweeter add sugar, depends on your taste preference
2. You can use blender in mashing banana and cassava

Watch cooking video :

Cassava Cake

Cassava Cake

Keyk na Kamoteng Kahoy

A chewy and savoury Pinoy delicacy that everyone can satisfy in. The aftertaste of coconut sport (macapuno) cream toppings and the creamy texture of cassava, something that every one can enjoyed in .

Ingredients :

FOR CAKES :

• 2 Packs of grated cassava
• 1/2 Can condensed milk
• 1 1/2 Can coconut milk
• 1 Can evaporated milk
• 1/2 Bottle coconut sport (macapuno)
• 2 Eggs
• 1 Cup sugar
• 1 Teaspoon Vanilla
• 1/4 Cup margarine
• Pinch of salt

FOR TOPPINGS :

• 1/2 Can coconut milk
• 1/2 Can Condensed milk
• 2 Egg yolks
• 1/2 Bottle coconut sport

Directions :

• Preheat oven to 325° f.
• In a large bowl, combine the 2 packs of grated cassava,evaporated milk, condensed milk, sugar, coconut milk, coconut sport, salt, vanilla and margarine.
• Beat eggs and add into the mixture, mix thoroughly until even in consistency
• Pour equally into two large greased rectangular pans, leave at least 1 inch for toppings.
• Bake in a preheated oven for 30 minutes or until top is golden brown.
• While baking, mix together coconut milk, condensed milk, coconut sport and egg yolks for topping ingredients, mix thoroughly until even in consistency
• After the cake has been baking for at least 30 minutes, pour and spread the toppings evenly.
• Bake the cake for another 20 to 30 minutes until the top is golden brown.

Cooking Tips :

1. Before baking, make sure to mix all of the ingredients together.
2. Adding the amount of sugar, depends on the desired taste.
3. Baking time is approximately and depend on oven temperature , check occasionally  to avoid burn.

Watch Video :

Sumang Kamoteng Kahoy

(Cassava Wrapped in Banana Leaves)

This snack or dessert  dish refers to the finely grated cassava, mix 

with sugar and grated coconut wrapped in banana leaves.

Ingredients : 

• 2 cups grated cassava
• 1 cup coconut
• 1 1/2 cup sugar
• Banana leaves

Directions :

• Pass the banana leaves over the stove on both side, to make it easy to fold.
• In a bowl, mix grated cassava, grated coconut and sugar, until well blended.
• Lay 2 pcs. (small on the top of the bigger pieces) of cut banana leaves on the flat surface.
• Scoop 1/4 cup of the mixture and wrap tightly, to make a thin roll shape.
• In a deep cooking pan, line with cut banana leaves and layered the wrapped cassava mixture.
• Add water, should be above the wrapped cassava mixture.
• Put in high fire for about an hour or until done.