| |
| Alternative names | Nilusak, Halaya, Haleya, Minukmok |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Region or state | Batangas, Quezon, Calabarzon |
Nilupak is a class of traditional Filipino delicacies made from mashed or pounded starchy foods mixed with coconut milk (orcondensed 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 minukmokinQuezon.
The term nilupak means "mashed" or "pounded", from the Tagalog verb lupak, "to pound [into a pulp] (with a mortar and pestle)". It is also known as nilusakinVisayan regions with the same meaning.[5][6][7] They were traditionally pounded in large stone or wood mortar and pestle.
InPhilippine 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 cassavaorsaba 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 halayaornilupak. Regardless, nilupak and halaya are prepared identically, varying only in their main ingredients.[8][9][10]
Types of nilupak include the following:
