High Protein Puto Balanghoy
Elevate your snack game with this High Protein Puto Balanghoy, a satisfying twist on the Filipino cassava steamed cake that combines traditional flavors with modern nutritional benefits. Crafted from grated fresh cassava, whey protein powder, and rich coconut milk, this recipe packs a protein punch while staying true to its roots. A hint of brown sugar enhances the natural sweetness, and shredded coconut adds texture and aroma, making these delightful treats irresistible. Steamed to perfection in banana leaf-lined molds, these gluten-free cakes are both moist and nutrient-rich, ideal for post-workout bites or guilt-free indulgence. Ready in under an hour and perfect for sharing, this unique dish is a delicious way to enjoy authentic Filipino cuisine with a healthy boost.
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Recipe Information
Ingredients
- 500 grams grated fresh cassava
- 60 grams whey protein powder (unflavored or vanilla)
- 1 cup coconut milk
- 2 teaspoons baking powder
- 1 large egg
- 100 grams brown sugar
- 1 cup shredded coconut
- 1 pinch pinch of salt
- 1 as needed banana leaves or parchment paper (for lining)
Instructions
Prepare the steamer by filling it with water and heating it until it begins to produce steam.
Line individual puto molds with banana leaves or parchment paper to prevent sticking and set aside.
In a large mixing bowl, combine the grated cassava, whey protein powder, and a pinch of salt. Mix until the protein powder is evenly distributed.
In a separate bowl, whisk together the coconut milk, egg, and brown sugar until the sugar is dissolved and the mixture is well-combined.
Pour the wet mixture into the cassava and protein powder mixture. Stir until a smooth batter forms.
Add the baking powder and blend it gently into the batter to ensure even distribution without over-mixing.
Evenly spoon the batter into the prepared puto molds until they are about three-quarters full to allow room for rising.
Top each mold with a sprinkle of shredded coconut to enhance the texture and flavor.
Carefully place the molds in the steamer. Cover and steam over medium heat for about 25 to 30 minutes or until the puto are cooked through and set.
Once cooked, remove the puto from the steamer and let them cool slightly before removing them from the molds.
Serve warm or at room temperature and enjoy your nutrient-packed Puto Balanghoy!
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 337.6 g | 123% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 130.3 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 424 mg | 33% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2509 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
