A Pack of Nilupak

I watched the clock above; it was 2:30 in the afternoon on another blissful cold day. I was bored like a ten-year old girl with nothing to do. I brushed our curtain and leaned forward outside the window. The streets were filled with teenagers, vendors and older people busy buying for their dinner and going home , some were sitting in ther own store listening to the joyful music coming from the store of Ate Lei and it seems like the opposite of mine. A dark-skinned man caught my eyes who lugged a wooden cart with his home-made Nilupak and it was Mang Nestor. I immediately went outside our house and buy a pack of his home-made delicacy topped with butter.I asked a favor of Mang Nestor if he can tell me the story about this delicacy. Mang Nestor tells me the history, ingredients, procedure and the other versions of Nilupak.

“Nilupak is a delicious Filipino treat made from cassava. This dish is enjoyed in the Philippines as a merienda or sometimes it was considered as a dessert. It may also be served in weddings, birthdays and mostly in fiestas. It is said that the name of this dish (nilupak) was derived from the traditional method in preparation- nilupak is a Filipino word and its English translation is “to mash”.

For the ingredients

Grated cassava

1 cup shredded coconut

1 can of condensed milk

3 tablespoons of butter

¼ teaspoon of salt

For the procedure

1.      In a bowl, combine the grated cassava, shredded coconut, condensed milk, salt and butter. Mix well.

2.      Place the mixture in a pan with a low heat for about 15 to 25 minutes. Gradually stir the mixture until it gets smooth and soft texture.

3.      Remove the mixture and place it on a plate, top it with shredded coconut (optional) and butter and served.

According to my grandmother,Leonila Celiz Sarmiento, her mother uses “saging na saba” for alternatives to cassava but she prefers the cassava version because it is more creamier. And as we all know cassava is the third most important source of carbohydrates next to rice and corn. Nilupak was considered as heavy snack that can make your tummy filled and satisfied.”

For the ingredients of Nilupak (saba)

15 pieces of banana (saba)

1 can of condensed milk

3 tablespoons of butter

¼ teaspoon of salt to taste

For the procedure

1.      In a bowl, combine chopped banana, can of condensed milk, salt and butter.

2.      In a low heat pan, place the mixture for about 10-15 miutes and stir gradually until it gets smooth and creamy.

3.      Remove the mixture in a pan and transfer it on a plate top the mixture with shredded coconut and butter and serve.

Mang Nestor, a 60-year old vendor of nilupak is selling this dish for almost 20 years. He just uses a wooden cart to roam around the streets of Antipolo City. He said that students or even older ones can afford this delicacy because of its low price of P5.00 to P10.00 per pack of it. He has this technique to encourage and attracts the consumers to buy his delicacy. Aside from the natural color of cassava he added Ube for the color and put it around the cassava leaving enough space to see the natural color of it. It made his home-made delicacy a unique and creative food for the consumers. He can sell 100-200 packs of nilupak for just a day.

I remember when I was in fourth year high school my bestfriends and I usually buy Mang Nestor’s nilupak after our class or sometimes if we have a groupings or practices. We partnered it with buko pandan jelly topped with condensed milk. It was a great combination of the two. So until now, If Mang Nestor will pass by in our house I immediately went outside to buy a pack of nilupak.

One could save a lot when we cook our own but since if you are just having some rest you will prefer to buy it where we conveniently can.

Enjoy your morning or afternoon snacks whether it is nilupak or some other Filipino delicacies!