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This Filipino delicacy is easy to make, tasty, and gluten-free!
puto lanson topped with grated coconut on a serving plate
Puto Lanson

I’ve been mostly reshooting and updating old recipes these past months, so I am excited to have a brand new one for you today finally.

This puto lanson is one of the two puto recipes I worked on over the weekend but unfortunately, the ube puto didn’t turn out well as I hoped. They were not too bad, and I still ate them, but the recipe definitely needs a bit more tweaking before it’s good enough to post.

grated cassava and brown sugar in a glass bowl to make puto lanson


This puto lanson, however, came out amazing which is not surprising as they’re so easy to make, they’re hard to mess up. They can’t get any simpler than squeezing the liquid from the grated cassava, stirring it together with brown sugar, and steaming the mixture in tin molds for 20 minutes!

What is Puto Lanson

Puto lanson or also known as aripahol balinghoy is type of steamed cake from the Visayas region made with grated cassava and brown sugar.

Popular as a mid-afternoon snack treat, this cassava puto are often enjoyed warm with grated coconut or margarine and muscovado sugar as a topping.

steamed puto lanson in metal cups

Tips on How to Make Puto Lanson

  • Shredded young coconut can also be added to the cassava mixture. I usually skip it since I like to enjoy the steamed cassava with grated coconut on top. You can add about one cup if you want.
  • I bought my tin molds at SM supermart when I went for a vacation in the Philippines last March. If you can’t find them, you can use empty tuna cans.
  • Make sure to poke a few holes on the bottom of the tin molds to allow the steam to go through, which will help cook the balinghoy evenly and makes for a softer texture.
  • For added aroma, line the sides of the molds with banana leaves.
  • Want a deep caramel flavor? Place a layer of brown sugar in each tin before filling with the cassava mixture.
  • Try not to pack the mixture in the molds too much less the puto will come out dense.

aripahol balinghoy on serving plate with a fork

More Cassava Recipes:

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puto lanson topped with grated coconut on a serving plate
Puto Lanson

Puto Lanson made with cassava, coconut, and brown sugar is perfect for a snack or dessert. This Filipino delicacy is easy to make, tasty, and gluten-free!

Keyword:aripahol balinghoy, puto lanson
Servings: 12Servings
Calories: 274kcal
Author: Lalaine
  • 2cupsgrated cassava
  • 2/3cupbrown sugar
  • 1cupshredded young coconut, optional
Optional Toppings
  • 1cupgrated coconut
  • 1/2cupmargarine
  • 1/2cupmuscovado sugar
  1. Using a cheesecloth, squeeze the grated cassava to dispel juices until dry. Discard liquid.

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

  3. Add brown sugar and shredded young coconut, if using. Stir together well combined.

  4. Divide 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.

  5. 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.

  6. Remove from heat and allow to slightly cool. Invert the puto to release from molds, brush top with margarine and sprinkle with grated coconut or muscavado sugar if desired. Serve warm.

Recipe Notes

Nutritional info includes the optional young coconut and the toppings.

Nutrition Facts
Puto Lanson
Amount Per Serving
Calories 274Calories from Fat 126
% Daily Value*
Total Fat 14g22%
Saturated Fat 7g35%
Sodium 103mg4%
Potassium 187mg5%
Total Carbohydrates 36g12%
Dietary Fiber 2g8%
Sugars 22g
Protein 1g2%
Vitamin A6.9%
Vitamin C9%
* Percent Daily Values are based on a 2000 calorie diet.

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