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.




  • 500 g grated cassava
  • 3/4 cup condensed milk
  • 2 tbsp butter at room temperature
  • 1 cup desiccated coconut, freshly grated coconut is even better
  • 1 cup coconut cream
  • margarine

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.
2. In a bowl mix together grated cassava, condensed milk, butter and 1/2 cup of the soaked desiccated coconut.
3. Add mixture in a wok then cook in low heat while continuously mixing. Note it gets harder to mix as it cooks, make sure it’s cooked well and will take you around 30 minutes for this amount of cassava.
4. Divide into small portions and using a mortar and pestle, pound it for a couple of minutes.  Then take out from the mortar and shape into whatever you like.  Cute little cookie cutter can be used.

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.




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