Puto-Pao is a coined word from PUTO (steamed rice muffins) and SioPAO (Chinese steamed bun). Like siopao, the puto-pao has similar fillings, it could be asado or meat balls.
Fillings are cook first before putting inside the muffins. Puto-pao is completed by putting slices of salted egg as toppings.
No. of servings: about 20 pcs
½ kilo - ground pork
1 medium size onion(chopped)
¼ cup - soy sauce
¼ cup - sugar
¼ cup - cornstarch (dissolve in ¼ cup water)
For the batter:
4 cups - All Purpose flour
1 ½ cups - White sugar
4 tablespoon - Baking powder (use only freshly opened powder)
2 ½ cups - Water
1 cup - Evaporated milk
1/4 cup - Butter
For Toppings: Slice Salted egg (Itlog na maalat) and/or cheese
1. In a pan, sauté union in 1 table spoon oil.
2. Add ground pork stir fry for about 2 minutes.
3. Add soy sauce and sugar. Mix well.
4. Finally, add the diluted cornstarch and cook for 2~3 minutes
Puto Pao Batter Cooking Procedure:
1. Sift flour, sugar, baking powder into the mixing bowl.
2. Add butter. Mix well.
3. Add in water and milk. Stir until smoothly blend.
4. Pour mixture into the puto molds to about 1/4 full.
5. At the center of the mold, put at least 1 teaspoon of filling.
6. Then fill more batter in the mold to about ¾ full
7. Top with slice salted egg and cheese.
8. Put on a steamer and cook for 15 to 20 minutes.
If you are going to use two or three layers of steamer pan in one setting, water vapor may drip from the upper pan to the mixture in the lower pan. To prevent dripping, you need to put cheese cloth.