Puto Balanghoy (Filipino Steamed Cassava Cake)
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Puto Balanghoy (Filipino Steamed Cassava Cake)
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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.
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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
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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!
Notes
- 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 Information
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Calories
250kcal
(13%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.2g
Sodium
11mg
(0%)
Potassium
49mg
(1%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin C
0.3mg
(0%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 11mg | 0% |
| Potassium | 49mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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