 | |
| Alternative names | Nilusak, halaya, haleya, minukmok |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Region or state | Batangas,Quezon,Calabarzon |
Nilupak is a class of traditionalFilipino delicacies made from mashed or pounded starchy foods mixed withcoconut milk (orcondensed milk andbutter) and sugar. They are molded into various shapes and traditionally served onbanana leaves with toppings of grated youngcoconut (buko), various nuts,cheese,butter, ormargarine.[1][2][3][4] It is also known asnilusak,linusak,niyubak,linupak, orlubi-lubi, among many other names, in the variouslanguages of the Philippines. It is also known asminukmok inQuezon.
The termnilupak means "mashed" or "pounded", from theTagalog verblupak, "to pound [into a pulp] (with amortar and pestle)". It is also known asnilusak inVisayan regions with the same meaning.[5][6][7] They were traditionally pounded in large stone or woodmortar and pestle.
InPhilippine Spanish,nilupak was known asjalea ("jam"), which became spelled ashalaya,haleya, orhalea in the native languages. This term is especially used fornilupak na ube, which is now more commonly known asube halaya. Generally, however, the termnilupak is reserved for the variants made with mashedcassava orsaba bananas. While the variants made from ube (purple yam) is known ashalaya. Variants made fromsweet potato andtaro can be known as eitherhalaya ornilupak. Regardless,nilupak andhalaya are prepared identically, varying only in their main ingredients.[8][9][10]
Types of nilupak include the following:
