Filipino Native Food · Kakanin

Putong Balanghoy

Putong Balanghoy
Putong Balanghoy

Do you remember putong balanghoy? One of Filipinos most favorite desserts back in the decades. This Filipino kakanin brings back the memory of my childhood days.

Puto Balanghoy is made of grated cassava roots or also known as yuca or arrow roots in other countries. It is cooked with grated coconut and brown sugar. This is best served when freshly cooked with butter too. Or you simply put brown sugar on the bottom of your molder before filling with cassava batter. It will have a toasted sugar look on top when unmolded. But you can also follow the sauce toppings recipe below.

Simple, nutritious and with a few serving can make you feel full instantly. Yum yum..

Did you miss eating Putong Balanghoy too?

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PUTONG BALANGHOY RECIPE
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

PUTONG BALANGHOY INSTRUCTIONS:
In a mixing bowl, add brown sugar and 1 cup of the grated coconut and cassava.
Add about 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.
For the toppings:
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 continually, until sauce becomes smooth and thick.
Pour mixture on top of the puto. Sprinkle pinipig-coconut mixture on top.
Serve warm. Enjoy!
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