March 9, 2010

PUTO BALANGHOY (STEAMED CASSAVA CAKE WITH COCONUT CUSTARD TOPPING)

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Puto Balanghoy Ingredients:
1/2 cup brown sugar
1 pc. coconut grated
1 kilo cassava grated squeezed dry
1 cup water
1 301ml can CARNATION CONDENSADA
2/3 cup pinipig toasted combined with
1/3 cup desiccated coconut, toasted


Puto Balanghoy Procedures:
1. 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.

2. For the topping: Add the water to the remaining grated coconut and extract the coconut milk. Combine CARNATION 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.

NUTRITIONAL CONTENT:
Calories:603
Carbohydrates (g):112
Protein (g):7
Fats (g):14

Source: http://www.nestle.com.ph/recipe/



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One response to "PUTO BALANGHOY (STEAMED CASSAVA CAKE WITH COCONUT CUSTARD TOPPING)"
juliet said:
November 1, 2010

this 603 calories, how many servings is this already?

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