Sunday, August 8, 2010

Puto Balanghoy Kayo Diyan. . .

PUTO BALANGHOY or Steamed Cassava Cake With Coconut Custard Topping is one of my favorite native delicacies.  It is good for dessert or snack.  Yummy :)






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


Puto Balanghoy 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 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.

1 comment:

  1. in your photos, it didn't look like it was steamed in a coconut shell.
    what mould did you use?

    ReplyDelete