Puto Pao
shared by Bernadette Lavin

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 ​​

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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) ​ ​

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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.
  

 

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• 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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