Nilupak

In this article we will explore Nilupak from different perspectives, addressing its importance, its effects and its influence on today's society. Nilupak is a topic that has captured the interest of researchers, professionals and the general public, due to its impact on our lives. From its origin to its evolution today, Nilupak has been the subject of debate and reflection in various areas, being considered a key element in understanding the contemporary world. Through this article, we will delve into the fascinating world of Nilupak, analyzing its various facets and its role in the current context.

"Lubilubi" redirects here. For the traditional Filipino children's game, see Lubi-Lubi.

Nilupak
Nilupak na ube (purple yam), kamoteng kahoy (cassava), and saba (plantain)
Alternative namesNilusak, halaya, haleya, minukmok
CourseDessert
Place of originPhilippines
Region or stateBatangas, Quezon, Calabarzon

Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (or condensed milk and butter) and sugar. They are molded into various shapes and traditionally served on banana leaves with toppings of grated young coconut (buko), various nuts, cheese, butter, or margarine.[1][2][3][4] It is also known as nilusak, linusak, niyubak, linupak, or lubi-lubi, among many other names, in the various languages of the Philippines. It is also known as minukmok in Quezon.

Names

The term nilupak means "mashed" or "pounded", from the Tagalog verb lupak, "to pound (with a mortar and pestle)". It is also known as nilusak in Visayan regions with the same meaning.[5][6][7] They were traditionally pounded in large stone or wood mortar and pestle.

In Philippine Spanish, nilupak was known as jalea ("jam"), which became spelled as halaya, haleya, or halea in the native languages. This term is especially used for nilupak na ube, which is now more commonly known as ube halaya. Generally, however, the term nilupak is reserved for the variants made with mashed cassava or saba bananas. While the variants made from ube (purple yam) is known as halaya. Variants made from sweet potato and taro can be known as either halaya or nilupak. Regardless, nilupak and halaya are prepared identically, varying only in their main ingredients.[8][9][10]

Types

Types of nilupak include the following:

  • Calabaza - known as halayang kalabasa, "squash halaya", or "pumpkin jam".
  • Cassava - known as nilupak na balinghoy or nilupak na kamoteng kahoy
  • Saba banana - known as nilupak na saging, nilupak na saba, or linuyang
  • Sweet potato - known as camote halaya, nilupak na camote, "camote delight", or "sweet potato jam".
  • Taro corms - known as nilupak na gabi; a notable variant is binagol and it may also be mixed with ube to make nilupak na ube at gabi
  • Ube - known more commonly as ube halaya, "ube jam", or nilupak na ube

See also

References

  1. ^ "Nilupak". Kawaling Pinoy. Retrieved April 23, 2019.
  2. ^ "Nilupak Recipe". Panlasang Pinoy. Retrieved April 23, 2019.
  3. ^ "Nilupak Recipe (Mashed Cassava)". Recipe ni Juan. Retrieved April 23, 2019.
  4. ^ "Nilupak with Pili (Cassava with Pili Nuts) Recipe". Yummy.ph. Retrieved April 23, 2019.
  5. ^ "Nilupak na Kamoteng Kahoy". Kitchen Delight a la Liza. Retrieved April 23, 2019.
  6. ^ "Nilupak". Hapagkainan. Retrieved April 23, 2019.
  7. ^ "Cheesey Nilupak de Balinghoy". Atbp.ph. Retrieved April 23, 2019.
  8. ^ "NILUPAK na UBE at GABI". Tagalog Kitchen. Retrieved April 23, 2019.
  9. ^ "How to make Nilupak – Cassava-Coconut Rice Cakes". Asian in America. Retrieved April 23, 2019.
  10. ^ "Nilupak Recipe". Pinoy Recipe At Iba Pa. Retrieved April 23, 2019.