Puto lanson is one common delicacy made from kamoteng-kahoy or cassava. It is easy to prepare and it doesn’t really need too many ingredients. You can prepare this at home, a perfect treat for the family this summer. Puto lanson is famous in Iloilo City and is also called aripahol or sinakol.
Here’s how to cook Puto Lanson:
1 kl. cassava (grated); you can have it machine grated or do it using a manual grater
1 1/2 cups brown sugar
3/4 cup young coconut meat
1. Start by peeling and grating the cassava. You can do it manually or by a machine.
2. Squeeze out the juice using a cloth/cheesecloth.
3. Make sure to remove the lumps to have an even and smooth output.
4. Since you need it dry, you can leave the dried grated cassava for 30 minutes or put it outside under the sun.
5. Add in the brown sugar and the young coconut meat. Combine well.
6. Put them in the molders. For the molders, you can use the tin molders you can buy from the market or you can recycle the some tin can from canned goods. (with mine, I used the liver spread cans) Put some tiny holes at the bottom of each molder.
7. Steam for about 20 minutes.
8. Brush some good amount of butter or margarine on top.
Ready and Serve!
Note from Delish:
I grew up hearing vendors shouting puto lanson every afternoon. My mom and I once were selling puto lanson. So I know for sure that this is one of the famous and favorite afternoon snacks of ilonggos. And I decided to share the recipe and the process to everyone so you can enjoy it at home.
If you have any questions about this recipe, don’t hesitate to drop me a message.
Watch how to cook Puto Lanson here: