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PUTO LANSON OR ARIPAHOL OF WESTERN VISAYAS
Puto Lanson or Aripahol is a native delicacy made of kamoteng kahoy (cassava) or balinghoy in Ilonggo. It is a very popular afternoon treat in the Western Visayas region. Puto Lanson is best eaten while still warm and with margarine or butter. How many likes for this?
Ingredients for 4 servings:
4 cups grated cassava
5 tablespoons sugar
1 tablespoon Brown sugar or mascuvado
Procedure:
1. By using a cheese cloth squeeze the juice out of the grated cassava, until totally removed.
2. Combine the cassava and 5 tablespoons sugar, then mix well.
3. Prepare the molders, you use an empty can of tuna. and make holes so the steam can pass through..Put 3/4 full because this is so thick if you will make it full.
4. Sprinkle the molders with brown sugar or mascuvado then put the cassava mixture and steam for 20 minutes or until done.
5. Serve hot with margarine and grated coconut grin emoticon.
saraprasapinas
Puto Lanson or Aripahol is a native delicacy made of kamoteng kahoy (cassava) or balinghoy in Ilonggo. It is a very popular afternoon treat in the Western Visayas region. Puto Lanson is best eaten while still warm and with margarine or butter. How many likes for this?
Ingredients for 4 servings:
4 cups grated cassava
5 tablespoons sugar
1 tablespoon Brown sugar or mascuvado
Procedure:
1. By using a cheese cloth squeeze the juice out of the grated cassava, until totally removed.
2. Combine the cassava and 5 tablespoons sugar, then mix well.
3. Prepare the molders, you use an empty can of tuna. and make holes so the steam can pass through..Put 3/4 full because this is so thick if you will make it full.
4. Sprinkle the molders with brown sugar or mascuvado then put the cassava mixture and steam for 20 minutes or until done.
5. Serve hot with margarine and grated coconut grin emoticon.
saraprasapinas