Anyone Know How to Make This Kind of Lupak / Nilupak? ( Kamoteng Kahoy)

cassava lupak

She and I went to public market together. We were early and never had breakfast – decided to just bought kakanin. Just before we reached fish section, she saw a man standing on sidewalk. This man was selling kakanin. One of his commodity was yellow, round, about two inches in diameter and five inches in length. The product was non other than lupak.

She bought two, one for her and one for me. We ate it while buying other goods. It was yummy. I asked her what was it. She replied that it was lupak. Owws! It cannot believed that it was nilupak. But who was I to object. They call it lupak and there is nothing I can do with it.

I like its taste but this cannot surpassed the home-made version. This one tasted like a mixture of wheat flour, sugar, milk and fruit. I was not able to determine which fruit – raw banana or cassava. They added so much flour to point that it tasted like bread.

The next market day. I saw the same man rolling  yellow sheet. Then he wrapped it in cellophane.  Nilupak real shape is flat – like a corrugated carton without outer walling. Other unrolled sheets were stacked in a box.  Thin layer of non adhesive paper was lined in between sheets to prevent them from sticking together.

Their packaging concept is nice. Transporting a rolled lupak might cause shape deformation.

Anyone know how to make this kind of lupak?

Home-made lupak is made by pounding a mixture of boiled green banana or boiled cassava, condensed milk and sugar in a large wooden mortar and pestle (lusong)  until homogenized. Process make take 30 minutes to one hour. Resulting product is sticky, creamy, and very delectable. It is not hard enough to hold its shape unlike the one we bought from public market. A sturdy container is the preferred packaging, not cellophane or PE bags.

cassava lupak

balinghoy lupak


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One Comment

  • yummy! can you send me a copy of this recepi? thank you

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