AuthorBiteSized
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.
In a bowl, mix together cassava, sugar, and grated young coconut until everything is evenly mixed and dispersed throughout.
Poke holes on the base of small circular laneras. Brush margarine all over the base and insides of the lanera.
Loosely spoon the mixture into the molds, filling about ¾ of the way full. Smooth the top while using gentle pressure for even surface.
Steam the puto for 20-25 minutes until set. Cool before removing from molds.
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.
Put puto lanson on top of grated coconut and drizzle with muscovado sugar and macapuno sauce. Enjoy!
Ingredients
Directions
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.
In a bowl, mix together cassava, sugar, and grated young coconut until everything is evenly mixed and dispersed throughout.
Poke holes on the base of small circular laneras. Brush margarine all over the base and insides of the lanera.
Loosely spoon the mixture into the molds, filling about ¾ of the way full. Smooth the top while using gentle pressure for even surface.
Steam the puto for 20-25 minutes until set. Cool before removing from molds.
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.
Put puto lanson on top of grated coconut and drizzle with muscovado sugar and macapuno sauce. Enjoy!
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