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Snack

Nilupak with Coconut Milk: A Creamy Filipino Cassava Snack

Original name: Nilupak with Coconut Milk

A close-up of creamy nilupak made with cassava and coconut milk, served on a banana leaf-lined plate, topped with toasted coconut flakes and a drizzle of condensed milk.
Prep
30 minutes
Cook
45 minutes
Servings
6
FilipinoEasySnackDessertVegetarianGluten Free

About this dish

Nilupak is a beloved Filipino snack that brings back warm memories of my Lola's kitchen. Made from grated cassava, coconut milk, and a touch of sweetness, this creamy treat is traditionally wrapped in banana leaves and steamed until soft.

It's simple, comforting, and perfect with a cup of coffee or as a midday pick-me-up.

Ingredients

UK and US measurements are both included for every recipe.

Fresh cassava

vegetable

1 kg

Imperial measurement: 2 lb 3 oz (about 4 cups grated)

Coconut milk

liquid

1 can (400 ml)

Imperial measurement: 1 can (13.5 fl oz)

Condensed milk

dairy

50 ml

Imperial measurement: 3 tbsp plus 1 tsp

Butter or margarine

dairy

2 tbsp (30 g)

Imperial measurement: 2 tbsp

White sugar

seasoning

100 g

Imperial measurement: 1/2 cup

Salt

spice

1/4 tsp

Fresh banana leaves

other

2-3 leaves

Toasted coconut flakes

fruit

1/4 cup

Method

1

Prepare the cassava

20 minutes

Peel the cassava and remove the fibrous core. Rinse well. Grate the cassava using a coarse grater into a large bowl.

2

Make the mixture

5 minutes

To the grated cassava, add coconut milk, sugar, salt, and butter. Mix thoroughly until well combined.

3

Wrap in banana leaves

10 minutes

Cut the banana leaves into squares, about 12 inches each. Soften them by passing over a low flame or dipping in hot water. Place a square on a flat surface. Put a portion of the cassava mixture in the center (about 1/2 cup). Fold the sides over to form a packet, tucking the ends under. Secure with kitchen twine or by tying with a strip of banana leaf.

4

Steam the nilupak

45 minutes

Place the packets in a steamer basket over boiling water. Cover and steam for 45 minutes, or until the cassava is cooked and the mixture is firm but creamy. Ensure the water doesn't dry out; add more boiling water as needed.

5

Serve

5 minutes

Let the nilupak cool slightly. Unwrap the packets and transfer the nilupak to a serving plate. Drizzle with condensed milk and sprinkle with toasted coconut flakes if desired. Serve warm.

Equipment

  • [object Object]

Nutrition facts

360 kcal
Calories
3 g
Protein
45 g
Carbohydrates
18 g
Fat
2 g
Fiber
150 mg
Sodium

Tips

  • If fresh cassava is hard to find, you can use frozen grated cassava, but you may need to squeeze out excess moisture before mixing.
  • To soften banana leaves easily, pass them over a low flame until they become pliable, or dip them in hot water for a few seconds.
  • For a richer flavor, toast the fresh coconut flakes in a dry pan until golden brown before using as a garnish.
  • Nilupak is best enjoyed the same day, but you can keep leftovers in the fridge for up to two days. Just reheat in a steamer before serving.

Serving suggestions

  • Serve nilupak warm as a merienda snack with a cup of strong Filipino coffee or sikwate (hot chocolate). It's also delightful as a dessert after a heavy meal.

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Miguel Santos

Recipe by

Miguel Santos

Specialises in Filipino cuisine

Miguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.

Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.