Other ingredients involved are grated or shredded coconut, condensed milk, and butter or margarine. This is enjoyed in the Philippines as a snack and it can also be considered as a dessert, sometimes. – Nilupak is a delicious Filipino treat made from cassava. Nilupak/Linupak na Kamoteng Kahoy (Nilupak Cassava) Roll each piece over the grated coconutĨ. Steam the mixture for 45 minutes to 1 hour (or until the color turns translucent)Ħ.Ěllow the steamed pichi-pichi to cool down (at least 40 minutes to 1 hour you can even place it in the fridge after letting it cool down at least 15 minutes) then remove from the moldsħ. Once the mixture is evenly distributed, pour in individual cup molds and place in a steamerĥ. Put-in the buko-pandan essence then mix againĤ. In a mixing bowl, combine cassava, sugar, and water then mix thoroughlyĢ.Ědd lye water while continuously stirring the mixtureģ. What a perfect combination right? You must try it.ġ. It is perfect also in mid-afternoon snack and sometimes I like it to pair with creamy hot coffee. This is delicious when it is coming from the fridge and top with a lot of grated cheese on top. After steaming, this is coated with grated coconut for additional flavor.

The concoction is placed in a mold and steamed until a sticky-gelatinous texture is formed. – Pichi-Pichi is a gelatinous dessert (this can also be eaten as a heavy mid-afternoon snack) made from grated cassava and sugar. Broil the Cassava cake until color turns light brown.ġ3. Simply dip the brush to the egg white and brush it on the cassava cake.ġ2. Glaze the topping with the egg white using a basting brush. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)ġ1. Pour the topping over the Cassava Cake (baked batter) and spread evenly.ġ0.

Pour 2 cups of coconut milk and stir constantly for 10 minutesĩ. Pour-in 1/2 cup condensed milk then mix thoroughly.ħ.Ědd 2 tablespoons cheddar cheese while stirring constantly.Ĩ. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.Ħ. Preheat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour. Grease the baking tray then pour in the batter (these are the ingredients that you just mixed together).Ĥ. Make the batter by combining the grated cassava, butter, 1/2 cup condensed milk, 1/2 cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.Ģ.Ědd the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Ē packs grated cassava about 2 lbs total weightġ.Whenever we had occasion, the cassava pudding should not be lost on the table. She puts coconut meat in the mixture for added texture and when it’s done she coated it with margarine and put grated cheese on top. Making this dessert is taking a lot of time and patience. Here in our area, this is my aunt’s specialty. Cassava is also known as kamoteng kahoy and balinghoy in the Philippines.

– Cassava Cake is a classic Filipino dessert made from grated cassava (manioc). Here are Cassava Cake/Pudding, Cassava Pitchi-Pitchi, and Cassava Nilupak. Maybe those recipes might not be originated here but I’m sure you will love it. Here in the province of Aklan, there are some cassava recipes you must try. For being creative, we’ve made delightful dessert delicacies from a simple root crop. It is suited for our breakfast or snack every afternoon. We Filipinos are proud to pair it with hot coffee and dip in sugar. It is convenient in many provinces that have large agricultural land and fields. Cassava or kamoteng kahoy is one of the main agricultural crops ever since and can be a source of income for some agricultural farmers.

Pichi pichi cassava filipino recipe