INGREDIENTS:
- 10 bananas (saba) or cassava (balinghoy), boiled and sliced or ground
- 3 cups grated coconut
- 1 cup white sugar
- ½ cup margarine
- ½ cup pinipig, toasted and ground finely (optional)
HOW TO COOK:
- In a wood or marble mortar, pound bananas or cassava.
- Add grated coconut and sugar gradually, then pound.
- Turn over the mixture with a big spoon.
- Add margarine and pound further until. Soft and smooth.
- Shape nilupak into small cakes or serve in saucers.
- Sprinkle with pinipig, if desired.
IMAGE: angsarap.net
