Puto Balanghoy (Filipino Steamed Cassava Cake)
Puto Balanghoy is a traditional Filipino steamed cake (kakanin) made from grated cassava root, fresh coconut, and brown sugar, characterized by its chewy texture and topped with a warm coconut-condensed milk sauce and toasted rice crisps (pinipig), traditionally served as a beloved afternoon snack (merienda) throughout the Philippines.
Equipment
- Steamer for cooking the cassava cakes
- Grater (kudkuran) for grating cassava and coconut
- Mixing bowls (mangkok) for mixing ingredients
- Cheese cloth or muslin (Katsa) for extracting coconut milk and squeezing cassava
- Small molds or coconut shells for shaping the puto
- Aluminum foil for covering while steaming
- Measuring cups and spoons (Panukat) for precise ingredients portions
- Small saucepan for making the topping sauce
- Wooden spoon (sandok na kahoy) for mixing
Ingredients
For the Cassava Cake:
- 1 kg fresh cassava about 2-3 large roots
- 1 medium coconut freshly grated (about 3-4 cups when grated)
- ½ cup brown sugar packed
- 1 cup young coconut meat buko, finely shredded
- ¼ teaspoon salt
For the Topping:
- 1 can 300ml condensed milk
- 2 cups coconut milk extracted from remaining grated coconut
- ⅔ cup toasted pinipig
- ⅓ cup desiccated coconut lightly toasted
Instructions
- First, prepare your cassava. Peel the cassava roots and wash them well under running water. Cut them lengthwise and remove the woody core in the middle. Grate the cassava finely.
- Put your grated cassava in a cheesecloth and squeeze out as much liquid as you can. Do this 2-3 times until the cassava is quite dry. Let it rest in a colander for 5 minutes to drain more.
- Next, grate your fresh coconut. Take 2 cups of the grated coconut and set it aside for the cake. Keep the rest for making coconut milk later.
- To make coconut milk for the topping, take the remaining grated coconut and add 2 cups of warm water. Squeeze it through the cheesecloth to get the milk. Do this again with 1 cup of warm water. Keep this coconut milk for later.
- Now make your cake mixture. In a large bowl, mix together your squeezed cassava, 2 cups grated coconut, brown sugar, and salt. Mix everything well and let it sit for 10 minutes. The mixture should be moist but not watery.
- Get your steamer ready. Fill it with water and start heating it to a boil.
- While waiting for the water to boil, grease your molds with a little coconut oil. Fill each mold about ¾ full with your cassava mixture. Put some shredded young coconut on top of each one. Cover the molds with foil.
- Once your steamer is boiling steadily, put in your molds and steam them for 20-25 minutes.
- While the cakes are steaming, make your topping. Put your coconut milk and condensed milk in a saucepan over medium-low heat. Keep stirring until it thickens a bit, about 5 minutes. You'll know it's ready when the sauce coats the back of your spoon.
- To check if your cakes are done, stick a toothpick in the middle - it should come out clean. The top should be set but still soft.
- Let the cakes cool in their molds for 5 minutes. Then carefully take them out onto your serving plates.
- Pour your warm coconut-condensed milk sauce over each cake. Sprinkle lots of toasted pinipig and coconut on top.
- Serve and eat while warm!
Tips from Lola's Kitchen
- Use fresh cassava for best results - older cassava can be fibrous and bitter
- When squeezing cassava, make sure to remove as much liquid as possible to achieve the right texture
- Test doneness by inserting a toothpick - it should come out clean
- Keep the steamer water at a consistent rolling boil for even cooking
- Toast pinipig and desiccated coconut separately until golden brown for maximum flavor
Nutrition
Calories: 250kcalCarbohydrates: 45gProtein: 3gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gSodium: 11mgPotassium: 49mgFiber: 2gSugar: 15gVitamin C: 0.3mgCalcium: 80mgIron: 2mg
Tried this recipe?Let us know how it was!