Nilupak na Kamoteng Kahoy (Mashed Cassava Recipe)
Soft and slightly chewy mashed cassava with butter and condensed milk.
Servings 8
Calories 253kcal
Cost $5-$7
Equipment
- Pot
- Fork, potato masher, or a glass (for mashing)
Ingredients
- 2 pounds cassava peeled and cut into chunks
- ¼ cup light brown sugar more to taste
- ⅓ cup condensed milk more to taste
- ¼ cup melted butter
- A pinch of salt
Instructions
- Peel and cut into chunks. Remove the tough core.
- Place in a pot and cover with water.Boil for 10–15 minutes, depending on size, until very soft and fully cooked through.Cassava needs to be fully cooked to be safe to eat.Drain well.
- Transfer to a bowl. Mash while still warm until mostly smooth with some texture.
- Add salt and brown sugar. Mash to combine.
- Add condensed milk and melted butter. Mash until well combined.Taste and adjust if needed.
- Shape into portions or press into a greased dish and slice.You can also use an ice cream scoop, like I did.
- Top with softened butter, grated coconut, cheese, or all three.
Notes
- Cassava: Use fresh or frozen (thawed). Do not use grated cassava — it can turn out too soft.
- Condensed milk: Adjust to taste.
- Light brown sugar: Optional. Adjust to taste.
- Butter: Margarine works as a substitute.
- Toppings: Butter, grated coconut, cheese, or any combination.
- Boil until very soft. Don’t eat undercooked cassava.
- Remove the tough core for better texture.
- Mash while warm so it mixes easily.
- Taste and adjust sweetness as needed.
- Add a pinch of salt to balance the flavor.
Nutrition
Calories: 253kcal | Carbohydrates: 57g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 60mg | Potassium: 374mg | Fiber: 2g | Sugar: 16g | Vitamin A: 61IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 0.4mg