Servings
Font
Back
0.0 from 0 votes

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.

Prep Time
55 mins
Cook Time
55 mins
Additional Time
15 mins
Total Time
1 hr 42 mins
Servings: 12 pieces
Calories: 250 kcal
Course: Dessert , Snacks
Cuisine: Filipino

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Get your steamer ready. Fill it with water and start heating it to a boil.
  7. 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.
  8. Once your steamer is boiling steadily, put in your molds and steam them for 20-25 minutes.
  9. 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.
  10. 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.
  11. Let the cakes cool in their molds for 5 minutes. Then carefully take them out onto your serving plates.
  12. Pour your warm coconut-condensed milk sauce over each cake. Sprinkle lots of toasted pinipig and coconut on top.
  13. 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

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

% 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.