Puto Lanson is also called aripahol nga balinghoy (kamoteng kahoy or cassava). It is made with this grated root crop, coconut plus sugar then steamed and sold in banana leaves. It has a rough finish opposite that of the more popular puto but it packs in more flavour that I eventually finished a pair in just one sitting.
- 2 cups Cassava, grated
- 4 Tbsp. Brown sugar
- 1/2 cup young coconut, grated
- Margarine (or butter)
How to make Puto Lanson
- Using a cheesecloth, squeeze out the juice of the grated cassava. Set aside.
- Mix the grated cassava with brown sugar and add grated young coconut. Mix well.
- Stuff the mixture in a mold with holes at the bottom. Sample mold below is made with plastic margarine container with holes at the bottom. It is fitted on a makeshift steamer made with a large can and individually covered. Holes at the bottom acts a steam entrance and moisture outlet, at the same time
- Steam for about 20-25 minutes or until cooked.
- Let it cool for 5 minutes before removing from the mold.
- Serve with margarine (or butter) as toppings.
Also check out >>> ARIPAHOL almost like puto lanson but made with malagkit instead of cassava.