Puto Balanghoy
Discover the tropical delight of Puto Balanghoy, a traditional Filipino steamed cake made from freshly grated cassava and infused with the creamy richness of coconut milk. This gluten-free treat is elevated with a hint of sweetness from granulated sugar and finished with a sprinkle of freshly grated coconut for added texture and flavor. Wrapped in soft, fragrant banana leaves, Puto Balanghoy not only exudes an authentic aroma but also retains its moist, tender consistency. Perfect as a snack or dessert, this easy-to-make recipe highlights the natural goodness of cassava while offering a delightful pairing of sweet and lightly salty notes. Impress your family with this comforting, all-natural Filipino classic, served warm or at room temperature.
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Ingredients
- 1 kilogram fresh cassava roots
- 250 milliliters coconut milk
- 200 grams granulated sugar
- 100 grams grated coconut
- 3 pieces banana leaves
- 0.5 teaspoon salt
- 2 tablespoons butter
Directions
Step 1
Peel the cassava roots and wash them thoroughly to remove any dirt or impurities.
Step 2
Grate the cassava using a fine grater or food processor until it turns into a smooth paste-like consistency. Transfer the grated cassava to a large mixing bowl.
Step 3
Add the coconut milk, granulated sugar, and salt to the grated cassava. Stir the mixture well until the ingredients are fully integrated.
Step 4
Prepare the banana leaves by trimming them to fit your steaming mold or ramekins. Soften the banana leaves by passing them quickly over an open flame or steaming them briefly. This will make them more pliable and prevent tearing.
Step 5
Line the molds or ramekins with the softened banana leaves, leaving enough overhang to fold over the top of the puto once filled.
Step 6
Grease the banana leaf-lined molds with a little butter to prevent sticking.
Step 7
Pour the cassava mixture into the prepared molds, filling them up to about three-quarters full. Fold the excess banana leaf over the top to cover the mixture completely.
Step 8
Arrange the filled molds in a steamer, ensuring they do not touch one another. Cover the steamer with a lid.
Step 9
Steam the puto balanghoy over medium-high heat for about 45 minutes, or until they are firm and cooked through. You can test for doneness by inserting a toothpick into the center; it should come out clean.
Step 10
Once cooked, remove the puto from the steamer and allow them to cool for a few minutes before serving.
Step 11
Sprinkle grated coconut over the top of each puto balanghoy before serving to add extra flavor and texture.
Step 12
Serve warm or at room temperature as a delightful snack or dessert.
Nutrition Facts
| Serving size | (1881g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3013.9 |
| Total Fat 59.5g | 0% |
| Saturated Fat 43.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 65.8mg | 0% |
| Sodium 1526.7mg | 0% |
| Total Carbohydrate 618.0g | 0% |
| Dietary Fiber 27g | 0% |
| Total Sugars 240.9g | |
| Protein 17.5g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 194.9mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 3297.4mg | 0% |
Source of Calories