Puto Balanghoy

Prep. Time   15 minutes

Cook Time  20 minutes

Total Time   35 minutes

Yield             4 servings


  • ½ cup brown sugar
  • 1 pc. coconut grated
  • 1 kilo cassava grated squeezed dry
  • 1 cup water
  • 2/3 cup pinipig toasted combined with
  • 1/3 cup desiccated coconut, toasted


  • Combine brown sugar and 1 cup of the grated coconut and cassava.
  • Put approximately 3/4 cup of the cassava mixture in the coconut shell 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.


  • Add the water to the remaining grated coconut and extract the coconut milk.
  • Combine Condensada and coconut milk in a small saucepan.
  • Cook over medium heat, stirring constantly, until thick.
  • Pour mixture on top of the puto. Sprinkle pinipig-coconut mixture on top.
  • Serve warm.

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