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Puto Lanson

Puto lanson or aripahol balinghoy is a native puto variety from the Visayas region, made with steamed grated cassava and brown sugar. This Puto lanson is made by steaming the mixture made by grated cassava, sugar in a butter greased can, with a layer of bukayo filling made by coconut milk, brown sugar, grated coconut and vanilla extract to taste. Puto lanson is a native puto variety from the Visayas region, made with steamed grated cassava and brown sugar. Best eaten as an afternoon snack with some hot coffee or tea.


Puto lanson is a puto variety which originates from the Western Visayas region particularly in Iloilo City. Originally, it is called aripahol balinghoy. More common names for puto lanson are puto balinghoy or cassava puto. Just like other kakanins, you can buy some puto lanson from the vendors along the street.

The only time I was able to try puto lanson is when my auntie brought some pasalubong from her Cebu trip. She only brought a dozen of puto lanson wrapped in banana leaves. It was unique to us during that time which made us bitin and wanting for more. And with that, I searched for recipes of puto lanson online and tried to make some on my own.

Reading the recipes, I was surprised that you only need a few ingredients in making puto lanson. What amazes me is that, unlike other steamed puto, puto lanson is cooked in tin cans or molds. There are a lot of filling choices and the best one for me is the bukayo. I’ve been eating plain bukayo as a coconut lover and this sweet treat never fails to amaze me. What more if used as a filling for puto lanson?

I was so excited in trying out puto lanson for the first time. I have looked for tin can molds with holes from the mall but were a bit expensive so I improvised. I have cooked some of my canned products just to have tin cans for my puto lanson. My first trial was pretty great and I look forward to trying other coconut-based fillings for next time.

If you also got excited about puto lanson as you read this blog, make some today!


Puto lanson is one of the unique puto varieties you can try at home. To make this puto, there will be two major components—the bukayo and the cassava.

The bukayo will be the filling for our puto lanson. Simply add the bukayo ingredients in a pan and stir until the bukayo dries up. Just stir gently and not too much. Overstirring can make your bukayo super chewy which is not fun. What we want for our bukayo is the mouthfeel of the small bits of sweet grated coconut. Some other filling ideas would be macapuno or freshly-grated coconut.

Grab your cassava and peel them. The peel may look like thin wood and is easily removed by The cassava is prepared by grating them into small pieces. Squeezing the liquid out is important to our puto lanson to form together for later. I used mesh cloth in squeezing my cassava which turned them into cute balls of cassava fibers at the end. Loosen your cassava and do a quick scan of your cassava fibers for some big chunks and remove them.

Puto lanson are usually cooked in tin molds. I cut some tin cans at home in halves and made some holes at the bottom for the steam to flow through. There are also small circular aluminum molds which you can buy from the market. Just cut some holes at the bottom and they are now good to go. I also tried using regular plastic puto molds and they also work.

Grab your tin molds and add a loose layer of cassava, the bukayo filling at the center and a top layer of loose cassava. Do these until you fill up all your tin molds. In case you made too much of the ingredients, you can store them in the fridge and use for later.

Steam your puto lanson. It may take about 25 to 30 minutes for it to cook. You’ll know that the puto lanson is cooked when the cassava is soft and tender to the mouth. Flip the puto lanson in a plate and brush the top with some melted butter or margarine. You can add more bukayo filling for a sweeter experience.

Puto Lanson

Course: Filipino Recipes, Snacks




  • For bukayo filling:
  • 1 cup coconut milk

  • 1 cup dark brown sugar

  • 2 cups grated coconut

  • 1 teaspoon vanilla extract (optional)

  • For the cassava:
  • 1 kilo fresh cassava or 4 cups grated cassava

  • 1 cup sugar

  • butter or margarine


  • For the bukayo filling:
  • Combine the coconut milk and dark brown sugar in a pan. Cook using low heat until the sugar dissolves.
  • Add the grated coconut and continue cooking until the sauce dries up.
  • Add the vanilla extract (optional). Stir occasionally to prevent burning.
  • The bukayo is ready when the sauce dries up completely.
  • For the cassava:
  • Prepare the cassava ang grate into small fibers. Put the grated cassava in a mesh cloth and squeeze the liquid out. Do this to all the grated cassava.
  • Loosen up the cassava using your hands and place them in a large bowl. Add the sugar and mix until well-combined.
  • Prepare some tin cans with holes at the bottom. Brush the inside of the cans with butter or margarine to remove the puto lanson easier after steaming.
  • Add a layer of loose cassava. Do not compress and keep it loose. Add a layer bukayo filling. Fill the rest of the can with loose cassava.
  • Arrange the cans in a steamer. Steam the puto lanson for 25 to 30 minutes using medium heat.
  • Remove the tin cans from the steamer and let it cool a bit.
  • Flip the tin cans in a plate to reveal the puto lanson. Brush the top with melted butter (optional). Add some more bukayo for toppings.
  • Serve the puto lanson with a hot cup of coffee or tea. Enjoy!

Recipe Video

Puto Lanson Recipe (TAGALOG)


Para sa bukayo filling:

  • 1 tasa ng gata
  • 1 tasa ng dark brown sugar
  • 2 tasa ng grated coconut
  • 1 kutsarita ng vanilla extract (optional)

Para sa cassava:

  • 1 kilo fresh balinghoy o 4 tasa ng grated balinghoy
  • 1 tasa ng asukal
  • butter o margarine


Para sa bukayo filling:

  1. Paghaluin ang gata at dark brown sugar sa isang kawali. Lutuin ito gamit ang mababang apoy hanggang matunaw ang asukal.
  2. Ilagay ang grated coconut at haluin. Lutuin hanggang matuyo ang gata.
  3. Ilagay ang vanilla extract (optional). Haluin paminsan minsan para hindi masunog.
  4. Okay na ang bukayo kapag natuyo na ang gata.

Para sa balinghoy:

  1. Ihanda ang mga balinghoy at i-grate sa maliliit na piraso. Ilipat ang mga ito sa isang mesh cloth at pigain lahat ng liquid.
  2. Paghiwahiwalayin ang balinghoy gamit ang mga kamay at ilagay sa isang bowl. Ilagay ang asukal at ihalo ng mabuti.
  3. Mahanda ng mga lata na may butas sa ilalim. I-brush ng butter o margarine ang loob ng mga lata para mas mabilis maalis ang puto lanson pagkatapos ma-steam.
  4. Kumuha ng isang lata at maglagay ng isang layer ng grated balinghoy. Wag icompress. Maglagay ng layer ng bukayo filling at punuin ang lata ng grated cassava.
  5. I-arrange ang mga lata sa steamer. I-steam ang mga puto lanson ng 25 – 30 minutes gamit ang katamtamang apoy.
  6. Alisin ang mga lata sa steamer at hayaan itong lumamig ng konti.
  7. Baliktarin ang mga lata sa pinggan para lumabas ang puto lanson. I-brush ng tunaw na butter ang ibabaw (optional). Lagyan pa ng mas maraming bukayo toppings.
  8. Ihain ang puto lanson kasama ng mainit na kape o tsaa. Enjoy!
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