Puto Lanson, made with grated 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 as well as I had hoped. They were not too bad, and I still ate them, but the recipe needs a bit more tweaking before it's good enough to post.
However, this puto lanson came out fantastic, which is unsurprising as they're so easy to make, they're hard to mess up. The recipe 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, also known as aripahol balinghoy, is a steamed cake from the Visayas region made f grated cassava and brown sugar.
Popular as a mid-afternoon snack treat, cassava puto is often enjoyed warm with grated coconut or margarine and muscovado sugar as a topping.
Cooking tips
- 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.
- 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.
- Do not pack the mixture in the molds too much lest the puto will come out dense.
Storage and reheating instructions
- Store the puto and the toppings in separate containers and refrigerate for up to 3 days.
- Microwave for about 30 to 40 seconds or until warmed and softened. Top with margarine, coconut, and sugar.
More Cassava Recipes:
- Pichi-Pichi
- Suman Cassava
- Cassava Cake with Custard Topping-seriously the best cassava cake you'll ever try!
More snack recipes
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
Instructions
- Make a few small holes on the bottom of each tin cans. Set aside.
- 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 the 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
- 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.
- Do not pack the mixture in the molds too much lest the puto will come out dense.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Arlene says
Hi po..can I use muffins tins moulder or plastic puto moulder of this recipe po ..thank you
Lalaine Manalo says
You can, but you need to drill holes in the bottom to let moisture in.
rose says
Hi Lalaine,
Thank you for sharing all the yummy and easy to follow recipe of yours. I'm an avid follower from sacramento california. I've been looking for this kind of tins but no luck...
Lalaine Manalo says
I'm sorry you're having trouble finding them. I bought mine in the Philippines 🙁
Eprill says
Hi Ms. Lalaine, thank you for this recipe! I referred this to one of my blog posts 🙂
Ma Sheila Fe Serabani says
Hi Lalaine twice I tried making it and twice it failed, the casava is hard and it still has white clumps(which is still raw) that takes 20 mins ,so I add 10 more mins but still did not cook. What have I done wrong?
Lalaine Manalo says
Do the tins have holes in the bottom?
Juvie says
So happy to find this recipe. When I was 10 started cooking this one, I learned from my grandmother. Back then we use rounded clay pot for cooking that's where the water and put on top clean coconut shell with holes as molds, it was huge lol and we love it. My lola mixes fresh grated coconut and brown sugar on the dry cassava and sprinkle brown sugar on top covered with banana leaves. Talagang namiss ko yon ng sobra, it's simple but delicious. Thank you so much for this brings back precious memories.
Riezel says
I need the tin molds Lalaine to make this huhu, I can’t find one here in washington. I basly want to eat this 😢.
Lalaine Manalo says
Hi Riezel! Have you tried looking for some online? Amazon or eBay probably has good ones.
Eunice Mapatac says
you can use tuna tins
Nora says
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?
Lalaine Manalo says
You might have to use less white sugar because it's sweeter than brown 🙂
Jean Madrid says
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
Lalaine Manalo says
Thank you for the tip!
Andykaufmancharactertony says
Lalaine, thanks! And thanks for sharing your great posts every week!
Lalaine says
You're welcome. Enjoy the recipes 🙂
Suzanne says
I need to make this ASAP! Cassava, coconut and sugar? Yum! Salamat, Lalaine!
Lalaine says
Enjoy!
Caroline says
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.
Lalaine says
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!
Arlene says
Hi po..can I use muffins tins moulder or plastic puto moulder of this recipe po ..thank you
Marcella says
Do you ever think about selling the cooking tins? I love your recipes and wish I had the correct bakeware.
Lalaine says
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 🙂
Kimmy says
Hi Lalaine. Do you still have extra tins? I really want to make this. Thank you.
Lalaine Manalo says
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.