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!
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.
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.
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.
More Cassava Recipes:
- Suman Cassava
- Cassava Cake with Custard Topping-seriously the best cassava cake you’ll ever try!
- 2 cups grated cassava
- 2/3 cup brown sugar
- 1 cup shredded young coconut, optional
- 1 cup grated coconut
- 1/2 cup margarine
- 1/2 cup muscovado sugar
- 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.