Sunday, April 11, 2010
One of my favorite merienda is the nilupak. It's made of kamoteng kahoy (yucca root or cassava), sometimes kamote (sweet potato), at other times saba (a form of banana used for cooking), mashed until it's smooth, with sugar to taste (and sometimes milk). The result is laden with butter or margarine. This is at times wrapped in banana leaf for packaging.
4 cups unripe saba, cooked and pounded
1/2 cup brown sugar
2 cups buko, medium hard
1/2 teaspoon vanilla
How to make nilupak
Combine the above ingredients, and pound once more.
Mix till well blended.
Arrange on a platter and cut into desired shapes.
Yield: 6 to 8 servings.