Paleo Puto Balanghoy
Indulge in the tropical goodness of Paleo Puto Balanghoy, a gluten-free and dairy-free twist on the traditional Filipino steamed cassava cake. Crafted with fresh cassava, creamy coconut milk, and naturally sweet coconut sugar, this recipe embraces wholesome, paleo-friendly ingredients for a guilt-free treat. The addition of banana leaves as liners brings an authentic, aromatic touch, while steaming ensures a soft yet firm texture that’s perfect for snacking or dessert. Ready in just an hour, this nutrient-packed puto balanghoy offers a delicious way to enjoy cassava’s unique flavor—served warm or at room temperature for ultimate satisfaction. Perfect for paleo enthusiasts and lovers of traditional Filipino fare!
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Recipe Information
Ingredients
- 500 grams fresh cassava
- 250 milliliters coconut milk
- 50 grams coconut sugar
- 2 tablespoons coconut oil
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 2 large pieces banana leaves (optional for lining)
Instructions
Start by peeling the fresh cassava and grating it finely. Ensure there are no fibrous strands present to achieve a smooth texture.
In a large mixing bowl, combine the grated cassava, coconut milk, coconut sugar, melted coconut oil, baking powder, and sea salt. Mix thoroughly until all ingredients are well incorporated.
Prepare your steamer by filling it with water and bringing it to a boil. If using banana leaves, line the steamer molds or small muffin cups with pieces of banana leaf.
Spoon the cassava mixture into the prepared molds or cups, filling them about three-quarters full to allow for expansion as they steam.
Place the molds into the steamer, cover tightly, and steam over medium-high heat for 25 to 30 minutes, or until the puto balanghoy are set and have a firm but soft texture.
Remove the puto balanghoy from the steamer and allow them to cool slightly before carefully removing them from the molds.
Serve warm or at room temperature. Enjoy your delightful Paleo Puto Balanghoy as a sweet snack or dessert!
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1726 mg | 75% | |
| Total Carbohydrate | 276.9 g | 101% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 76.0 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1624 mg | 35% | |
*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.
