June 24, 2020

How To Make Filipino Mashed Cassava

It’s the 100th day of quarantine period in our region and it saddens me to know that the Covid-19 cases in the country is still growing and that the Philippines still wasn’t able to flatten the curve after one hundred days.

Fortunately, my province only has few to no active cases as of now. Also, luckily, when the community quarantine happened, we were confined in Mindoro, a place where it is possible to get our food and resources from our backyard. Our community also created a barter group where we can trade our old stuff to essentials. Recently, I gave away my stuffed toys in exchange to one native chicken, one kilo of Milo and one kilo of cassava starch.

Because of this, my teddy bears was able to pay our for dinner today as we made Mashed Cassava, which is locally known as Nilupak, from the cassava starch we received.

For everyone’s information, Nilupak is a Filipino snack that is usually sold in the market, along the streets or outside the church every morning. It is name as such because the Filipino term for mashed is nilupak.

http___www.bigleaguekickball.com_about_ Soma fedex shipping, Soma shipped c.o.d. 1. Prepare all the ingredients needed.

cod pharmacy soma 1 kilo cassava starch
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3 tbsp butter

2. Peel cassava tubers and boil until they’re soft.

3. Using mortar and pestle, mash the boiled cassava starch until smooth and fine. In the Philippines, it’s known in the market as balinghoy.

4. Place mashed cassava in a tray and fold in peanut butter. Our grandparents usually smash starch with peanuts for this step but since we do not have them, peanut butter is fine.