Nilupak is usually made of mashed kamoteng kahoy (yucca root or cassava), although you can also use kamote (sweet potato) or saging na saba (a form of banana used for cooking) with sugar or milk to taste.


Peel and cut cassava into cubes, boil them until they become soft (not soggy).

Mash it manually (or you can use blender).

After mashing, transfer it in a deep pan.

Add milk, grated coconut and butter into mixture.

Mixed manually (in low heat), until well blended.

Arrange on a platter (or in a banana leaf) and cut into desired shapes



  • 3 kg.kamoteng kahoy or cassava or yucca root, cubed
  • 2 cans of condensed milk
  • 4 tbsp. butter, melted
  • 200 g grated coconut
Serves 5
45 Minutes

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