Sugar-Free Puto Balanghoy
Delight in the tropical flavors of **Sugar-Free Puto Balanghoy**, a guilt-free Filipino treat made with fresh cassava and creamy coconut milk. This steamed delicacy swaps sugar for stevia, making it a perfect option for those seeking a healthy, low-calorie snack or dessert. Infused with a hint of vanilla and lightly seasoned with salt for balance, each bite offers a naturally sweet and aromatic experience. Traditionally prepared using banana leaves for an added layer of fragrance, these cassava cakes are tender, moist, and gluten-free. Easy to make with just 20 minutes of preparation and steamed to perfection in 30 minutes, this recipe is ideal for health-conscious foodies looking to enjoy beloved Southeast Asian flavors without the sugar. Perfect for sharing, this recipe yields 10 servings—best served warm or at room temperature for an authentic and satisfying treat.
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Ingredients
- 500 grams Grated cassava (fresh or frozen)
- 250 ml Coconut milk
- 1 tablespoon Stevia (or preferred sugar substitute)
- 2 pieces Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 10 pieces Banana leaves or muffin liners
Directions
Step 1
Prepare the banana leaves by cutting them into small squares, about 5x5 inches. Soften them by passing each over an open flame for a few seconds, or briefly dipping them into hot water. Pat them dry and set aside.
Step 2
In a large mixing bowl, combine the grated cassava, coconut milk, stevia, eggs, baking powder, vanilla extract, and salt. Mix well until the ingredients are thoroughly incorporated.
Step 3
Line each muffin tray or mold with a piece of banana leaf or a muffin liner.
Step 4
Fill each lined mold about three-quarters full with the cassava mixture.
Step 5
Prepare a steamer by bringing water to boil. Once boiling, carefully place the filled molds in the steamer.
Step 6
Cover and steam the puto balanghoy for about 25-30 minutes or until the tops are firm and a toothpick inserted into the center comes out clean.
Step 7
Once cooked, remove the molds from the steamer and let them cool slightly before removing the puto balanghoy.
Step 8
Serve warm or at room temperature as a snack or dessert.
Nutrition Facts
| Serving size | (963.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1077.6 |
| Total Fat 11.8g | 0% |
| Saturated Fat 3.9g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 1882.4mg | 0% |
| Total Carbohydrate 221.9g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 26.9g | |
| Protein 20.8g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 161.6mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 1777mg | 0% |
Source of Calories