https://thequirinokitchen.com/make-nilupak-cassava-coconut-rice-cakes/ Asian cooking, culture and stories of recipes Wed, 23 Nov 2022 20:19:35 +0000 hourly 1 https://thequirinokitchen.com/make-nilupak-cassava-coconut-rice-cakes/#comment-1694160 Wed, 23 Nov 2022 20:19:35 +0000 https://www.asianinamericamag.com/?p=6830#comment-1694160 […] Nilupak (say “knee-looh-pak”) comes from the word ‘lupak’, a Pilipino term which means ‘to pound’. Traditionally, this snack or dessert is made by pounding boiled cassava to a pulp, using a large mortar and pestle. In the Philippines, cassava, a tuber, was harvested as a crop or purchased from the local markets, boiled, peeled then pounded. It was then mixed with creamy fresh coconut milk, grated fresh coconut meat, sugar to sweeten and shaped into rounded molds or simply placed in a bilao (large, round woven basket) lined with banana leaves. There are different variations of nilupak, depending on the province or region. Some varieties mix in boiled saging saba (plantains). […]

]]> https://thequirinokitchen.com/make-nilupak-cassava-coconut-rice-cakes/#comment-1680240 Thu, 09 Jul 2020 20:11:43 +0000 https://www.asianinamericamag.com/?p=6830#comment-1680240 This sounds amazing! Do you use regular white rice flour, or the sweet white rice flour?

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