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 muscovado sugar on the bottom of your molder before filling with cassava batter. It will have a toasted sugar look on top when unmolded. To make it even delicious, you can add the sauce garnish/toppings recipe provided in the recipe.
Simply nutritious and with a few serving, can make you feel full instantly. Yum yum..
Did you miss eating Putong Balanghoy too?
Happy cooking and enjoy!
PUTONG BALANGHOY RECIPE
1 pc. coconut grated (kinayod na niyog)
1 kilo cassava, grated (squeezed and dry)
1 cup water
1 (300ml) can CARNATION CONDENSADA (Condensed milk)
2/3 cup pinipig toasted combined with
1/3 cup desiccated coconut, toasted
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