Here’s What You Need:
2 cups mashed cassava, firmly packed (kamoteng kahoy)
1/4 cup sugar
2 tablespoons evaporated milk
1/4 cup grated coconut, well drained
1/4 teaspoon salt
purple food color (optional)
Banana leaves, wilted
Remove cassava skins and cut into 2-3″ thick. Wash the cassava and boil for 30 minutes or until cassava becomes soft but not mushy. Drain completely. Using a fork, mash the cassava and add the sugar, evaporated milk, grated coconut and salt. Mix it until everything are completely blended.
In a separate, bowl scoop 1/3 of the cassava mixture and tint it with purple food coloring. Let it rest for at least 15 minutes, giving time for the food color to settle.
To arrange the nilupak, using a large ice cream scoop, scoop the white cassava mixture and put in the wilted banana leaves. Top with a tablespoon of the purple cassava. Serve with margarine on top.