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Nilupak na Kamoteng Kahoy

YUMMY KITCHEN
A soft, creamy, and chewy Filipino cassava delicacy made with boiled cassava, butter, condensed milk and sugar. This classic nilupak na kamoteng kahoy is finished with grated cheese and ground peanuts for a deliciously rich and nutty topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine Filipino
Servings 10
Calories 285 kcal

Equipment

  • Large pot or steamer
  • Knife
  • Cutting board
  • Fork or potato masher
  • Large mixing bowl
  • Measuring cups and spoons
  • Serving tray or mold

Ingredients
  

For the Nilupak:

  • 1 kg fresh cassava
  • 1/4 cup melted margarine or butter
  • 1/2 cup condensed milk
  • 1/3 cup sugar or more to taste

For the Toppings:

  • Grated cheese
  • Ground peanuts
  • Additional softened butter or margarine optional

Instructions
 

  • Wash the cassava thoroughly. Peel the skin by making a slit along the cassava and pulling the skin away.
  • Cut the peeled cassava into smaller pieces. Slice each piece lengthwise and remove the tough, root-like core in the center.
  • Place the cassava pieces in a steamer or pot of boiling water. Cook until tender and easily pierced with a fork, but avoid overcooking until excessively soggy.
  • Drain the cooked cassava well and allow it to cool slightly until it is comfortable to handle.
  • Mash the cassava using a fork or potato masher. For a more traditional texture, you may pound it using a mortar and pestle until soft, sticky, and smooth.
  • Transfer the mashed cassava to a large mixing bowl. Add the melted butter or margarine, condensed milk, and sugar.
  • Mix and mash everything together until well combined. Continue mixing until the nilupak becomes smooth, soft, sticky, and creamy. Taste and adjust the sweetness if needed.
  • Grease a serving tray or line it with a banana leaf. Transfer the cassava mixture into the tray and press it down evenly.
  • Smooth the surface using a spatula or the back of a spoon. You may also create decorative lines or patterns on top using a fork.
  • Finish with grated cheese and ground peanuts. Slice into portions or shape the nilupak according to your preference.
  • Serve and enjoy your homemade Nilupak na Kamoteng Kahoy as a filling afternoon snack or sweet Filipino dessert.

Notes

  • Choose fresh cassava that is firm and free from excessive dark spots or discoloration.
  • Removing the tough center of the cassava is important because it can affect the texture of the finished nilupak.
  • Do not overboil the cassava. It should be tender enough to mash but not waterlogged.
  • A mortar and pestle gives the nilupak a more traditional, sticky, and smooth texture, but a potato masher works well for a simpler preparation.
  • Adjust the sugar and condensed milk according to your preferred sweetness.
  • Cheese and ground peanuts make classic toppings, but you can also add a little butter or margarine on top.
  • For a traditional presentation, shape the nilupak on a banana leaf before serving.

Nutrition

Calories: 285kcalCarbohydrates: 49gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 95mgFiber: 2gSugar: 15g
Keyword cassava dessert, Cassava Nilupak, Filipino cassava recipe, Filipino Delicacy, Filipino kakanin, kamoteng kahoy recipe, Nilupak, Nilupak na Kamoteng Kahoy
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