Puto Lanson

Method7 steps · about 35 min

1. 1

   Step 1: Prepare clean tin molds by making a few small holes in each bottom for steam to pass through. Set aside.

2. 2

   Step 2: Using a cheesecloth, squeeze the grated cassava (2 cups) to dispel juices until dry. Discard liquid.

   Uses 2 cups grated cassava

3. 3

   Step 3: In a bowl, sift through the cassava using hands to break clumps and remove any hard fibers.

   Uses Squeezed-dry grated cassava

4. 4

   Step 4: Mix the sifted cassava with the brown sugar (2/3 cup) and, if using, the shredded young coconut (1 cup) until well combined.

   Uses Sifted cassava without hard fibers · 2/3 cup brown sugar · 1 cup shredded young coconut, optional

5. 5

   Step 5: Divide the cassava mixture into the tin molds. Use a spoon to gently pat and even the surface. Arrange the molds in a single layer on the steamer basket.

   Uses Cassava, brown sugar and optional young-coconut mixture

6. 6

   Step 6: Over medium heat, bring water to a boil in the steamer pot. Place steamer basket, cover, and steam the cassava puto for about 20 minutes.

   Steam Puto · 20 minUses Filled cassava-puto molds · Water, as needed for the steamer

7. 7

   Step 7: Let the steamed puto cool slightly, then invert to release them from the molds. Brush the tops with margarine as needed and optionally sprinkle with grated coconut or muscovado sugar. Reserve any unused toppings for another use. Serve warm.

   Uses Steamed cassava puto · Margarine as needed from the available 1/2 cup · Optional grated coconut from the available 1 cup · Optional muscovado sugar from the available 1/2 cup