Low Carb Puto Balanghoy
Indulge in a guilt-free twist on a Filipino classic with this Low Carb Puto Balanghoy recipe! Made with freshly grated cassava, creamy unsweetened coconut milk, and coconut flour, this steamed delight offers a healthier and keto-friendly alternative to the traditional snack. Sweetened with erythritol and enriched with a hint of vanilla, these fluffy cassava cakes are topped with grated coconut for an extra layer of tropical flair. Each serving is steamed to perfection in banana leaf-lined molds, infusing the dish with a subtle, aromatic essence. Perfect for health-conscious food lovers or those embracing a low-carb lifestyle, these snack-sized treats are as wholesome as they are satisfying. Ready in about an hour and ideal for sharing, this recipe blends authentic flavors with modern dietary needs—it's a must-try for fans of Filipino cuisine!
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Recipe Information
Ingredients
- 500 grams grated cassava
- 200 ml unsweetened coconut milk
- 50 grams coconut flour
- 50 grams erythritol
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 50 grams grated coconut
- 1 piece banana leaf
Instructions
Start by peeling and thoroughly washing the cassava. Grate 500 grams to prepare for use.
In a large mixing bowl, combine the grated cassava, unsweetened coconut milk, and coconut flour. Mix them until well integrated.
Add erythritol, baking powder, and salt to the cassava mixture. Stir well to ensure the sweetener and other dry ingredients are evenly distributed.
Beat the egg in a separate bowl and add it to the cassava mixture along with the vanilla extract. Mix until all ingredients are fully incorporated.
Prepare the steamer by boiling water and lightly greasing the cupcake molds or ramekins you will use to steam the Puto Balanghoy.
Cut the banana leaf into small squares. Line the cupcake molds with the banana leaf pieces.
Pour the cassava mixture into the banana leaf-lined molds, filling each mold about three-quarters full.
Top each filled mold with a small amount of grated coconut for added texture and flavor.
Place the molds in the steamer and steam the Puto Balanghoy for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Once cooked, remove the molds from the steamer and allow them to cool slightly before serving.
Carefully remove the Puto Balanghoy from the molds, serve warm, and enjoy your low-carb treat!
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 17.1 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 504 mg | 39% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1913 mg | 41% | |
*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.
