Puto Lanson (Aripahol) ay sikat na kakanin sa probinsya lalo na sa Western Visaya at Iloilo. Isa ito sa mga native delicacy ng mga Filipino na gawa sa kamoteng kahoy (or balinghoy sa Iloilo).

Napakasarap nitong meryenda sa hapon nuong unang panahon lalo na sa probinsiya kung saan ang rootcrop na ito ay abundant or marami. Ito ay napakasarap lagyan ng margarine sa ibabaw habang mainit-init pa. Happy cooking!

Puto Lanson (Aripahol ng Visaya)

INGREDIENTS:
3 medium fresh cassava (kamoteng kahoy/balinghoy)
1 cup brown sugar
1 tablespoon vanilla
½ cup buko strips (optional)

Filling/Toppings: muscovado sugar, or grated coconut
margarine, garnish (optional)

Molder:
clean recycled tuna cans (binutasan sa ilalim/) or any puto molder

INSTRUCTIONS:
1. Peel the cassava and wash thoroughly to remove dirt. Air dry first before you start grating it.
2. Squeezed out the juice of the grated cassava using a clean cloth until very dry.
3. In a large bowl, mix the grated cassava, vanilla, buko strips and brown sugar, then mix well.
4. Arrange the tin cans and add brown sugar at the bottom.
5. Add mixture to prepared tin cans with holes. Add about 3/4 full but not so thick.
6. Prepare the steamer, and bring it to a boil. Once boiling, place the steaming rack with the tin cans. Steam for about 45 minutes or until done.
7. Once done, remove from steamer and let it cool on the rack. Invert the tin cans on the plate. Serve hot with margarine and grated coconut on top. Enjoy!

Recipe Summary:

Puto Lanson Recipe
INGREDIENTS:
3 medium fresh cassava (kamoteng kahoy/balinghoy)
1 cup brown sugar
1 tablespoon vanilla
½ cup buko strips (optional)
Filling/Toppings: muscovado sugar, or grated coconut
margarine, garnish (optional)
Molder:
clean recycled tuna cans (binutasan sa ilalim/) or any puto molder

INSTRUCTIONS:
1. Peel the cassava and wash thoroughly to remove dirt. Air dry first before you start grating it.
2. Squeezed out the juice of the grated cassava using a clean cloth until very dry.
3. In a large bowl, mix the grated cassava, vanilla, buko strips and brown sugar, then mix well.
4. Arrange the tin cans and add brown sugar at the bottom.
5. Add mixture to prepared tin cans with holes. Add about 3/4 full but not so thick.
6. Prepare the steamer, and bring it to a boil. Once boiling, place the steaming rack with the tin cans. Steam for about 45 minutes or until done.
7. Once done, remove from steamer and let it cool on the rack. Invert the tin cans on the plate. Serve hot with margarine and grated coconut on top. Enjoy!