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A native delicacy called puto lanson

Last Saturday, I was lucky enough to avail of the last two "packs" of puto lanson sold for PhP15 each at Sabor Ilonggo at The Atrium. I've been looking for one ever since so as to update my photo of this native delicacy.
Puto lanson is also called aripahol nga balinghoy (kamoteng kahoy or cassava). It is made with this grated root crop, coconut plus flavourings 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 this pair in just one sitting.


How to make Puto Lanson

Puto Lanson Ingredients:
  • 4 cups grated cassava
  • 6 tbsp. brown sugar
  • 1 cup grated Young Coconut (long and thin)
  • Mascuvado (optional)
  • Tin Molds ( you can use Condensed Milk can, cut in half and make sure to put holes at the bottom )
Puto Lanson Cooking Instructions:
  1. Prepare the Cassava, peel and wash it.
  2. Grate the Cassava once finished then squeeze out the juice using cheese cloth, air dried.
  3. Mix the grated cassava with brown sugar and grated coconut altogether.
  4. Stuff them in your Tin molds and steam. If the Tin molds are not available you can use Muffin pan or wrap it with banana leaves as substitute.
  5. Steam for about 15 to 25 minutes.
  6. Once cooked you can spread butter or margarine, some like it with a little muscovado on top.
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