Putong balanghoy ( Steamed Cassava Cake )

Good day, my dear Ziha's! Today, I will share this tasty kakanin called Putong Balanghoy ( Steamed Cassava Cake ).

This is made of grated cassava and grated coconut with brown sugar filling. It will give you the probinsiya feels, since this kakanin is popular and common in some Province here in the Philippines.

This rainy season, drinking coffee or a hot drink is a must in our mornings and meryendas. To add a flavor in your coffee and hot drinks, why don't you try this recipe? Go, and read the full recipe of this delicious Putong Balanghoy!

INGREDIENTS:

◽ 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 condensed milk ◽ 2/3 cup pinipig toasted combined with ◽ 1/3 cup desiccated coconut, toasted

◽ 1 cup young coconut meat, shredded

INSTRUCTIONS:

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 center and top of the puto. Sprinkle pinipig-coconut mixture on top of the puto once it's already cooked.

For the Cassava Mixture:

◽ 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 in the center of the cassava mixture 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.

This is best when it's served hot. Happy eating!