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?
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: