Puto Balanghoy
Discover the tropical charm of Puto Balanghoy, a traditional Filipino steamed cake made from fresh cassava roots and enriched with creamy coconut milk and a hint of sweetness from granulated sugar. Wrapped in aromatic banana leaves, these delicacies are steamed to perfection, giving them a tender yet chewy texture that's simply irresistible. Finished with a sprinkle of grated coconut for added flavor and texture, this gluten-free treat is perfect as a snack or dessert. With its fragrant layers and vibrant combination of natural ingredients, Puto Balanghoy is a celebration of Filipino heritage and culinary simplicity—all prepared in under an hour.
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Recipe Information
Ingredients
- 1 kilogram fresh cassava roots
- 250 milliliters coconut milk
- 200 grams granulated sugar
- 100 grams grated coconut
- 3 pieces banana leaves
- 0.5 teaspoon salt
- 2 tablespoons butter
Instructions
Peel the cassava roots and wash them thoroughly to remove any dirt or impurities.
Grate the cassava using a fine grater or food processor until it turns into a smooth paste-like consistency. Transfer the grated cassava to a large mixing bowl.
Add the coconut milk, granulated sugar, and salt to the grated cassava. Stir the mixture well until the ingredients are fully integrated.
Prepare the banana leaves by trimming them to fit your steaming mold or ramekins. Soften the banana leaves by passing them quickly over an open flame or steaming them briefly. This will make them more pliable and prevent tearing.
Line the molds or ramekins with the softened banana leaves, leaving enough overhang to fold over the top of the puto once filled.
Grease the banana leaf-lined molds with a little butter to prevent sticking.
Pour the cassava mixture into the prepared molds, filling them up to about three-quarters full. Fold the excess banana leaf over the top to cover the mixture completely.
Arrange the filled molds in a steamer, ensuring they do not touch one another. Cover the steamer with a lid.
Steam the puto balanghoy over medium-high heat for about 45 minutes, or until they are firm and cooked through. You can test for doneness by inserting a toothpick into the center; it should come out clean.
Once cooked, remove the puto from the steamer and allow them to cool for a few minutes before serving.
Sprinkle grated coconut over the top of each puto balanghoy before serving to add extra flavor and texture.
Serve warm or at room temperature as a delightful snack or dessert.
Nutrition Facts
Calories |
3014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 618.0 g | 225% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 240.9 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3297 mg | 70% | |
*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.
