Puto Balanghoy (Steamed Cassava Cake)

Puto Balanghoy  or Steamed Cassava Cake is made with freshly grated cassava (“kamoteng kahoy”), blended with grated coconut and sugar. Stuffed with toasted desiccated coconut and pinipig on top.

Ingredients:
1/2 cup brown sugar
1 pc. coconut grated
1 kilo cassava grated squeezed dry
1 cup water
1 301ml can CARNATION CONDENSADA
2/3 cup pinipig toasted combined with
1/3 cup desiccated coconut, toasted


Procedures:
1. Combine brown sugar and 1 cup of the grated coconut and cassava.
Put approximately 3/4 cup of the cassava mixture in the coconut shell
and cover with aluminum foil. Steam for 15 minutes until cooked.
Unmold to a serving dish and cover with foil while making the rest of the puto.

2. For the topping: Add the water to the remaining grated coconut and
extract the coconut milk. Combine CARNATION CONDENSADA and
coconut milk in a small saucepan. Cook over medium heat, stirring
constantly, until thick. Pour mixture on top of the puto.
Sprinkle pinipig-coconut mixture on top. Serve warm. +

And I recommend you must try making one.
Promise. Yum Yum.
By the way, you mustn’t follow it all.
Experiment.

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