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!
Servings: 12 Servings
- 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
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.
- 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.
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