1

Grate cassava as finely as possible. Using a fine sieve or cheesecloth, squeeze out as much liquid from the grated cassava as possible until they are dry to touch. Measure out 2 1/2 cups of the dry grated cassava.

2

In a bowl, mix together cassava, sugar, and grated young coconut until everything is evenly mixed and dispersed throughout.

3

Poke holes on the base of small circular laneras. Brush margarine all over the base and insides of the lanera.

4

Loosely spoon the mixture into the molds, filling about ¾ of the way full. Smooth the top while using gentle pressure for even surface.

5

Steam the puto for 20-25 minutes until set. Cool before removing from molds.

6

In a pan over medium heat, cook macapuno strips and muscovado sugar for a few minutes until dark in color and reduced into a thick sauce. Add coconut water as needed to dissolve sugar.

7