INGREDIENTS:
- 2 cups mashed cassava, firmly packed (kamoteng kahoy)
- 1/4 cup sugar
- 2 tablespoons evaporated milk
- 1/4 cup grated coconut, well drained
- 1/4 teaspoon salt
- purple food color (optional)
- margarine
- Banana leaves, wilted
INSTRUCTIONS:
- Remove cassava skins and cut into 2-3″ thick. Wash the cassava and boil for 30 minutes or until cassava becomes soft but not mushy. Drain completely. Using a fork, mash the cassava and add the sugar, evaporated milk, grated coconut and salt. Mix it until everything are completely blended.
- In a separate, bowl scoop 1/3 of the cassava mixture and tint it with purple food coloring. Let it rest for at least 15 minutes, giving time for the food color to settle.
- To arrange the nilupak, using a large ice cream scoop, scoop the white cassava mixture and put in the wilted banana leaves. Top with a tablespoon of the purple cassava. Serve with margarine on top.
Source:Kutsara At Tinidor
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