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.

[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.

Generally, however, the term nilupak is reserved for the variants made with mashed cassava or saba bananas.