• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kawaling Pinoy

Serving Delicious Asian Recipes One Pot at a Time

  • Home
  • Recipes
  • Kitchen Tips
  • About
  • Nav Social Menu

Home » Recipe Index » Sweets and Desserts » Puto Lanson

Puto Lanson

Published: Aug 8, 2018 · Modified: Aug 9, 2018 by Lalaine Manalo · This post may contain affiliate links

260shares
  • Share
  • Email
Recipe Print

Puto Lanson made with cassava, coconut, and brown sugar is perfect for a snack or dessert. This Filipino delicacy is easy to make, tasty, and gluten-free!

puto lanson topped with grated coconut on a serving plate
Puto Lanson

I've been mostly reshooting and updating old recipes these past months, so I am excited to have a brand new one for you today finally.

This puto lanson is one of the two puto recipes I worked on over the weekend but unfortunately, the ube puto didn't turn out well as I hoped. They were not too bad, and I still ate them, but the recipe definitely needs a bit more tweaking before it's good enough to post.

grated cassava and brown sugar in a glass bowl to make puto lanson

This puto lanson, however, came out amazing which is not surprising as they're so easy to make, they're hard to mess up. They can't get any simpler than squeezing the liquid from the grated cassava, stirring it together with brown sugar, and steaming the mixture in tin molds for 20 minutes!

What is Puto Lanson

Puto lanson or also known as aripahol balinghoy is a type of steamed cake from the Visayas region made with grated cassava and brown sugar.

Popular as a mid-afternoon snack treat, cassava puto are often enjoyed warm with grated coconut or margarine and muscovado sugar as a topping.

steamed puto lanson in metal cups

Tips on How to Make Puto Lanson

  • Shredded young coconut can also be added to the cassava mixture. I usually skip it since I like to enjoy the steamed cassava with grated coconut on top. You can add about one cup if you want.
  • I bought my tin molds at SM supermart when I went for a vacation in the Philippines last March. If you can't find them, you can use empty tuna cans.
  • Make sure to poke a few holes on the bottom of the tin molds to allow the steam to go through, which will help cook the balinghoy evenly and makes for a softer texture.
  • For added aroma, line the sides of the molds with banana leaves.
  • Want a deep caramel flavor? Place a layer of brown sugar in each tin before filling with the cassava mixture.
  • Try not to pack the mixture in the molds too much lest the puto will come out dense.

aripahol balinghoy on serving plate with a fork

More Cassava Recipes:

  • Pichi-Pichi
  • Suman Cassava
  • Cassava Cake with Custard Topping-seriously the best cassava cake you'll ever try!
puto lanson topped with grated coconut on a serving plate
Print Recipe Leave a Comment
4.6 from 5 votes

Puto Lanson

Puto Lanson made with cassava, coconut, and brown sugar is perfect for a snack or dessert. This Filipino delicacy is easy to make, tasty, and gluten-free!
Course: Snack
Cuisine: Filipino
Servings: 12 Servings
Calories: 274kcal
Author: Lalaine Manalo

Ingredients

  • 2 cups grated cassava
  • ⅔ cup brown sugar
  • 1 cup shredded young coconut, optional

Optional Toppings

  • 1 cup grated coconut
  • ½ cup margarine
  • ½ cup muscovado sugar
US Customary - Metric

Instructions

  • Using a cheesecloth, squeeze the grated cassava to dispel juices until dry. Discard liquid.
  • In a bowl, sift through the cassava using hands to break clumps and remove any hard fibers.
  • Add brown sugar and shredded young coconut, if using. Stir together well combined.
  • Divide cassava mixture into the tin molds. Use a spoon to gently pat and even the surface. Arrange the molds in a single layer on the steamer basket.
  • Over medium heat, bring water to a boil in the steamer pot. Place steamer basket, cover, and steam the cassava puto for about 20 minutes.
  • Remove from heat and allow to slightly cool. Invert the puto to release from molds, brush top with margarine and sprinkle with grated coconut or muscavado sugar if desired. Serve warm.

Notes

Nutritional info includes the optional young coconut and the toppings.

Nutrition

Calories: 274kcal | Carbohydrates: 36g | Protein: 1g | Fat: 14g | Saturated Fat: 7g | Sodium: 103mg | Potassium: 187mg | Fiber: 2g | Sugar: 22g | Vitamin A: 345IU | Vitamin C: 7.4mg | Calcium: 29mg | Iron: 0.6mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

More Good Food

Bibingkang Malagkit
Graham Balls
Yema Cake
<< Binagoongan Baboy
Ginataang Puso ng Saging >>
Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

Subscribe

Thank you! You have successfully subscribed to our newsletter.

Subscribe

Get updates via email and a FREE eCookbook!

Reader Interactions

Comments

  1. Riezel says

    May 12, 2019 at 9:10 pm

    I need the tin molds Lalaine to make this huhu, I can’t find one here in washington. I basly want to eat this 😢.

    Reply
    • Lalaine Manalo says

      July 09, 2019 at 6:05 pm

      Hi Riezel! Have you tried looking for some online? Amazon or eBay probably has good ones.

      Reply
  2. Nora says

    March 31, 2019 at 11:24 am

    Thank you for the recipe Ms Lalaine.
    This is one of my most favorite kakanins and I can't wait to make it. I remember it though as white in my home town in Iloilo, If I use white sugar instead of brown, would they be just of the same measurement?

    Reply
    • Lalaine Manalo says

      September 09, 2019 at 10:03 am

      You might have to use less white sugar because it's sweeter than brown 🙂

      Reply
  3. Jean Madrid says

    September 19, 2018 at 10:50 am

    I use the cupcake molds when I make my puto and it turns out really good. Also you guys can buy the tin molds at seafood city supermarket anywhere here in the US

    Reply
    • Lalaine Manalo says

      September 09, 2019 at 10:02 am

      Thank you for the tip!

      Reply
  4. Andykaufmancharactertony says

    August 22, 2018 at 8:14 am

    Lalaine, thanks! And thanks for sharing your great posts every week!

    Reply
    • Lalaine says

      August 24, 2018 at 12:10 am

      You're welcome. Enjoy the recipes 🙂

      Reply
  5. Suzanne says

    August 08, 2018 at 10:52 am

    I need to make this ASAP! Cassava, coconut and sugar? Yum! Salamat, Lalaine!

    Reply
    • Lalaine says

      August 09, 2018 at 12:33 am

      Enjoy!

      Reply
  6. Caroline says

    August 08, 2018 at 7:03 am

    Hi Lalaine,
    Will ceramic ramekins work with this recipe? I'm eager to try it but I'll have to eat a lot tuna if I'll use tuna cans LOL Thanks for your reply.

    Reply
    • Lalaine says

      August 09, 2018 at 12:32 am

      Hahaha, Caroline, you made me laugh so hard this late in the evening I think I woke up the neighbors LOL. Yes, using tuna cans might not be feasible. I saw one video on Youtube where they use tuna cans as puto molds and I thought that was very resourceful.

      In regards to using ramekins, I haven't tried them in this recipe but I do use them for making flan or regular puto but I am not sure how they'll work here as I had to make holes in my tin cans to allow the steam to go through which helps cook the balinghoy evenly and makes it softer. I researched on Youtube to see if the holes are necessary, I saw one video where they used puto molds without holes but they inverted the cassava midway the steaming time to cook it evenly. When the puto looks set on the top, you flip them in the mold so the bottom will steam as well. Hope this helps!

      Reply
  7. Marcella says

    August 08, 2018 at 2:42 am

    Do you ever think about selling the cooking tins? I love your recipes and wish I had the correct bakeware.

    Reply
    • Lalaine says

      August 08, 2018 at 2:47 am

      That would a great idea but I bought these tins from the Philippines and I live in California. Are you in the U.S.? I did bring extra sets (12 in a pack) from my last trip, if you don't mind emailing me your mailing address, I'll send you one pack free 🙂

      Reply
      • Kimmy says

        May 07, 2019 at 5:41 pm

        Hi Lalaine. Do you still have extra tins? I really want to make this. Thank you.

        Reply
        • Lalaine Manalo says

          May 07, 2019 at 8:44 pm

          Hello, Kimmy,

          Yes, I think I still have extras but they're no longer in plastic. Never used, though. I just washed them to store them clean. If you don't mind that they're not packed in plastic, I can mail them to you, for free. I'm also going to the Philippines in a few months if you don't mind waiting I can bring some when I come back.

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello from Lalaine!

Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

Never Miss a Recipe!

Thank you! You have successfully subscribed to our newsletter.

Never Miss a Recipe!

Get updates via email and a FREE eCookbook

Trending Recipes

Sorry. No data so far.

Party Favorites

Tamarind Chicken Wings in a brown-paper lined basket

Tamarind Chicken Wings

cheesy baked sushi in clear casserole dish with sliced mangoes, cucumbers, and egg omelet on the side

Sushi Bake

cheese and hot dog bread rolls on a white plate with ketchup on the side

Cheese Dog Bread Rolls

Ukoy papaya

Ukoy

sizzling gambas on a cast iron skillet

Sizzling Gambas

cheesy spring rolls on parchment paper

Cheese Sticks

Footer

Logos of featured in places

↑ BACK TO TOP | HOME | CONTACT | PRIVACY POLICY | Copyright © 2021 Kawaling Pinoy, LLC

MENU
  • Home
  • Recipes
  • About
  • Contact