Nilupak is my absolute favourite. I love it. I couldn’t get enough of it when I was growing up.
My Manang Josie and also my Manang Linda made the best nilupak. I remember differently though how they cooked it. They would boil the raw cassava and a few monkey bananas (thin bananas that is both sour and sweet even when ripe). They put all the boiled cassavas and bananas in a wooden mortar and pound them until they turn into a dough-like consistency. They then add a bit of sugar and freshly grated coconut. They pound the dough a bit more.
And then cut them into slices.
It was just the most heavenly dessert. A bit heavy but divine.
Method of Preparation:
1.For convenience sake’s instead of fresh coconut shreds desiccated coconuts, which are readily available in packets in most supermarket, can be used. To bring back a softer texture to desiccated coconut, soak it in coconut cream for at least half and hour.
5. Repeat this procedure with the rest of the cassava mix.
6. Finally arrange the mini cassava cake in a serving platter. Spread the cake with margarine and top with more desiccated or fresh coconut.