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Nilupak - Cassava-Coconut Rice Cakes

Nilupak
is a Filipino kakanin (rice cake) made with cassava, coconut, and sugar. My modern version uses frozen grated cassava which is found in Asian or Latin markets. Most of us who live in suburban America don’t have access to fresh cassava like we did in the Philippines. But it does not stop me from making a time-treasured Philippine delicacy which has a few basic ingredients and is meant to be shared with family and friends during the holidays or special gatherings. Once cooked, each serving of the nilupak has hearty, soft and sweet cassava and coconut shreds held together by its own starchy content. Make this ahead and refrigerate so it retains the solid shape. This is an Asian in America recipe. Serves 6 to 8 for
merienda
-snacks or desserts.
Prep Time30 minutes
Cook Time25 minutes
Resting Time1 day
Total Time1 day 55 minutes
Course: Dessert, Merienda, Snacks
Cuisine: Asian, Filipino
Keyword: Filipino Nilupak Cassava Coconut Rice Cakes
Servings: 6 people
Calories: 98kcal
Author: Elizabeth Ann Quirino

Ingredients

  • 1/2 cup coconut oil (or melted butter) for pre-greasing muffin molds
  • 1 pound frozen grated cassava from Asian or Latin markets
  • 1 cup frozen grated coconut divided, 1/2 to mix with cassava, the rest for topping
  • 1 can (14 oz.) sweetened condensed milk
  • 3/4 cup canned or fresh coconut milk
  • 1 cup rice flour
  • 1/4 teaspoon salt

Instructions

  • Pre-grease individual muffin tins or tart molds, each measuring about 2-inches in diameter, with half a teaspoon each of melted butter or coconut oil.
  • Thaw the frozen cassava at room temperature. (Do not thaw in microwave because it changes the outcome of the recipe).
  • In a large mixing bowl, combine the grated cassava, half of the grated coconut meat, condensed milk, salt, coconut milk, rice flour. Blend ingredients well.
  • Pour all the ingredients in a large saucepan.
  • Over medium heat, stir the ingredients in the saucepan till they are thick. The mixture thickens in about 20 to 25 minutes cooking on the stovetop. Towards the middle of cooking, lower the heat to a slow simmer so the cassava-coconut mixture does not burn. Do not leave this unattended.
  • When the cassava mixture coats the spoon, or leaves the sides of the saucepan, then it is thick enough. Pour this mixture into the individual pre-greased molds. Fill each muffin tin up to ¾ full. At this point, the consistency will be like a heavy, thick porridge. Cool the cooked nilupak on the counter till they are at room temperature.
  • Cover the nilupak with plastic wrap or foil and refrigerate for at least 6 hours or overnight to firm up.
  • When ready to serve, run a sharp knife around the rim of the nilupak and turn each mold over on a dessert plate. Garnish the top with shredded coconut meat. Serve chilled or at room temperature.
  • Keep the nilupak refrigerated till ready to serve. This keeps in the refrigerator for 3 to 4 days.
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Nutrition

Serving: 1g | Calories: 98kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 97mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg