Filipino Native Food · Kakanin · Puto Recipe · Puto Recipes

Puto Balanghoy

Puto Balanghoy
Puto Balanghoy
How to Cook Puto Balanghoy
How to Cook Puto 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 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!


1/2 cup brown sugar
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
1 cup young coconut meat, shredded

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, add some shredded young buko meat 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 warm water to the remaining grated coconut and extract the coconut milk. (magpiga ng gata 1st and 2nd extract)
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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Photo by Melanie Bravo and @chap1218

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