High Protein Puto Balanghoy
Elevate your snack game with this High Protein Puto Balanghoy, a unique and nutritious twist on the traditional Filipino steamed cassava cake. Made with freshly grated cassava, creamy coconut milk, and a boost of protein from whey protein powder, this recipe is perfect for health-conscious food lovers seeking a high-protein, gluten-free treat. Lightly sweetened with brown sugar and topped with shredded coconut for added texture, these steamed delights are soft, moist, and packed with flavor. The use of banana leaves or parchment paper adds a touch of authenticity while ensuring easy handling. Ready in under an hour, this protein-rich snack is ideal for post-workout fuel, a healthy breakfast, or a satisfying midday treat. Enjoy the perfect blend of traditional taste and modern nutrition in every bite of this delicious Filipino classic!
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Ingredients
- 500 grams grated fresh cassava
- 60 grams whey protein powder (unflavored or vanilla)
- 1 cup coconut milk
- 2 teaspoons baking powder
- 1 large egg
- 100 grams brown sugar
- 1 cup shredded coconut
- 1 pinch pinch of salt
- 1 as needed banana leaves or parchment paper (for lining)
Directions
Step 1
Prepare the steamer by filling it with water and heating it until it begins to produce steam.
Step 2
Line individual puto molds with banana leaves or parchment paper to prevent sticking and set aside.
Step 3
In a large mixing bowl, combine the grated cassava, whey protein powder, and a pinch of salt. Mix until the protein powder is evenly distributed.
Step 4
In a separate bowl, whisk together the coconut milk, egg, and brown sugar until the sugar is dissolved and the mixture is well-combined.
Step 5
Pour the wet mixture into the cassava and protein powder mixture. Stir until a smooth batter forms.
Step 6
Add the baking powder and blend it gently into the batter to ensure even distribution without over-mixing.
Step 7
Evenly spoon the batter into the prepared puto molds until they are about three-quarters full to allow room for rising.
Step 8
Top each mold with a sprinkle of shredded coconut to enhance the texture and flavor.
Step 9
Carefully place the molds in the steamer. Cover and steam over medium heat for about 25 to 30 minutes or until the puto are cooked through and set.
Step 10
Once cooked, remove the puto from the steamer and let them cool slightly before removing them from the molds.
Step 11
Serve warm or at room temperature and enjoy your nutrient-packed Puto Balanghoy!
Nutrition Facts
| Serving size | 1145.6 grams (1145.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2134 |
| Total Fat 63.80g | 82% |
| Saturated Fat 49.50g | 248% |
| Polyunsaturated Fat 2.00g | |
| Cholesterol 240mg | 80% |
| Sodium 1413mg | 61% |
| Total Carbohydrate 337.60g | 123% |
| Dietary Fiber 22.00g | 79% |
| Total Sugars 130.30g | |
| Protein 67.10g | 134% |
| Vitamin D 54IU | 269% |
| Calcium 424mg | 33% |
| Iron 6mg | 34% |
| Potassium 2509mg | 53% |
Source of Calories