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Puto lanson or aripahol balinghoy is from the Visayas region, made with steamed grated cassava and brown sugar. This Puto lanson is made by steaming the mixture made by grated cassava, sugar in a butter greased can, with a layer of bukayo filling made by coconut milk, brown sugar, grated coconut and vanilla extrat to taste. Puto lanson is a native puto variety from the Visayas region, made with steamed grated cassava and brown sugar. Best eaten as an afternoon snack with some hot coffee or tea.
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INGREDIENTS
For bukayo filling:
1 cup coconut milk
1 cup dark brown sugar
2 cups grated coconut
1 teaspoon vanilla extract (optional)
For the cassava:
1 kilo fresh cassava or 4 cups grated cassava
1 cup sugar
butter or margarine