Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 1 pound grated cassava
- 1/2 cup shredded coconut
- ½ cup condensed milk
- 2 tablespoons unsalted butter
- 1/8 teaspoon salt
- ½ cup grated coconut
- 2 tablespoons sugar
- 2 tablespoons butter
In a pan with medium to low heat combine frozen grated cassava, grated coconut, condensed milk, butter and salt.
Mix and stir once in a while to prevent it from burning.
Spread it over the pan to cook evenly for 25 minutes.
It will become sticky. Roll in a log and divide it evenly into 10.
Form each piece into a circle or oval. Cook till each side is golden.
While waiting for cassava to cook, prepare banana leaves.
Heat stove to low and run banana leaves quickly over fire to make it pliable.
Cut 10 pieces of banana leaves. Place a small piece or ¼ teaspoon of butter in the middle of each banana leaves. Set aside.
Prepare coconut topping
Combine grated coconut and sugar. Mix well. Set aside.
Once cassava is done. Transfer each piece in the banana leaves and top each Nilupak with a small piece of butter (1/4 teaspoon) and grated coconut and sugar.
Calories: 221kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 88mg | Potassium: 217mg | Fiber: 1g | Sugar: 13g | Vitamin A: 185IU | Vitamin C: 9.7mg | Calcium: 52mg | Iron: 0.4mg