It's good to go with tea, coffee, or even soda. My late mother used to make the Putong Balanghoy and sell it to our village.
It was only a few days ago when I thought about making putong balanghoy, and on my first attempt it turned out perfectly! I was tickled that my daughter loved it, and she even ate the leftovers the next day for breakfast. 😀
This recipe is easy to make; especially since we can buy the grated cassava and grated coconut ready from the Asian store.
Here's how you make it:
Ingredients:
2 cups grated cassava
2/3 cup brown sugar
1 cup shredded young coconut (optional)
Procedure:
- Using a cheesecloth, squeeze the grated cassava to dispel juices until dry.
- In a bowl, sift through the cassava using hands to break clumps and remove any hard fibers.
- Add brown sugar and shredded young coconut, if using. Stir together until well combined.
- Sprinkle brown sugar in the tin molds.
- Put cassava mixture into the tin molds.
- Arrange the molds in a single layer on the steamer.
- Steam the puto for about 20 minutes.
- Remove from the heat and allow to slightly cool down.
- Invert the puto to release from the molds. Serve warm!
- Enjoy snacking!
Note: You can put toppings like grated coconut or sugar if desired. I just like the old recipe of puto and the simple look of it. Yum yum!!
Tips:
I used clean empty condensed milk can and make holes in the bottom as tin molds.
