Puto lanson (Iloilo kamoteng kahoy)
1 cup fresh cassava (kamoteng kahoy), grated
1/3 cup brown sugar
1. Put the grated cassava in a clean towel and squeeze until all the juice comes out. Drain then set aside.
2. Combine cassava and sugar. Carefully mix well.
3. Transfer into molds and steam for 30– 45 minutes.
4. When cooked, top with grated coconut.