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Puto Pao
shared by Bernadette Lavin

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INGREDIENTS:
Puto Filling: 
  • 1 tablespoon cooking oil 
  • 1 tablespoon sesame oil 
  • 1/2 kilo ground pork or beef 
  • 2 cloves crushed garlic, chopped 
  • 1 onion chopped 
  • 1/4 cup rice wine vinegar 
  • 1/2 cup soysauce 
  • 1 star anise 
  • 1 bayleaf 
  • 2 tablespoons sugar or more 
  • Dash of pepper ​​
​

Puto Batter: 
  • 3 cups all-purpose flour 
  • 1 cup cake flour 
  • 1cup powdered milk 
  • 1 cup sugar 
  • 4 tablespoons baking powder 
  • 2 1/2 cups water 
  • 5 eggwhites 
  • 1/2 plus 1/8 teaspoon cream of tartar 
  • 1/2 cup sugar
Topping: 
  • Sliced salted eggs (itlog na pula) ​ ​
​

PROCEDURE:
 
  • Prepare steamer. Fill bottom portion of steamer with water halfway full. Add 1 tablespoon vinegar to prevent puto from becoming yellowish. Boil the water then set fire on medium-low.
  • In a small pot or pan, heat oil and saute garlic and onion. 
  • Add in the ground pork and saute until it changes color. Lower heat. 
  • Pour in the vinegar and soy sauce and throw in the star anise and bay leaf. Do not stir. Let boil at least 5 minutes then stir. 
  • Add the sugar and stir. Let simmer until sauce reduces and thickens. Do not let it dry out. 
  • Add a dash of pepper. 
  • Add more sugar if you prefer it sweeter. You may omit the star anise if you want a more subtle taste. 
  • When filling is cooked, immediately remove the star anise and bay leaf. Let cool.
 
​
  • In a bowl, combine flour, powdered milk, sugar, baking powder and water. Mix well until smooth. Set aside. 
  • In separate bowl, mix cream of tartar with egg whites. 
  • Beat on high and gradually add the sugar. Continue beating on high until you reach stiff peak stage. 
  • Pour egg white mixture into batter and fold until well mixed. Do not overmix. 
  • Pour batter in small greased muffin cups, about a third full. Add a tablespoon of filling in each cup. Cover the filling with another layer of batter until muffin cup is two-thirds full. 
  • Top with sliced salted red eggs and steam for 10 to 15 minutes. 
  • You may also use 9x4" loaf pans or 9" cake pan but double your steaming time (20 to 30 minutes).
  • In a bowl, combine flour, powdered milk, sugar, baking powder and water. Mix well until smooth. Set aside. 
  • In separate bowl, mix cream of tartar with egg whites. 
  • Beat on high and gradually add the sugar. Continue beating on high until you reach stiff peak stage. 
  • Pour egg white mixture into batter and fold until well mixed. Do not overmix. 
  • Pour batter in small greased muffin cups, about a third full. Add a tablespoon of filling in each cup. Cover the filling with another layer of batter until muffin cup is two-thirds full. 
  • Top with sliced salted red eggs and steam for 10 to 15 minutes. 
  • You may also use 9x4" loaf pans or 9" cake pan but double your steaming time (20 to 30 minutes).​​
​

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​Please click here.
​


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  • Home
  • About
  • Recipe Index
    • MAIN DISH
    • DESSERTS
    • BREAD / BAKING
    • RICE / RICE FLOUR RECIPES
    • SNACKS/APPETIZERS/SIDES
  • What's Cooking?
    • Kitchen Tools & Gadgets
  • All About Food
    • Kitchen Tips & Tricks >
      • Cooking Tips for Beginners
      • Cooking Techniques
      • Honey Natural Remedies
      • Perfectly Activated Yeast
      • How to Bake BREAD with SUCCESS
      • Measurement Equivalents
      • Glossary of Terms
    • Cakes & Creations
  • Contact Us
  • Privacy Policy
  • Disclosure & Disclaimer
  • RSVP
  • Blog