Puto pao recipe

Puto Pao Recipe the siopao filling can be either pork or chicken. It mainly depends on what you prefer. The puto’s softness delightfully complements and balances the savory taste of the filling. The muffin-like buns perfectly blend in with the sweetened porkflakes that make up the filling which is locally called Asado.

All flavors are equally indulging. But if you want to create your own, better stick to your favorite flavor first. In some instances, people put a thin slice of cheese on top alongside some salted eggs for a perfect blend.You are free to craft your very own version and experiment on some other relevant additions you could mix in.

To get started, here’s an easy-to-follow recipe with simple ingredients that can help you come up with delicious Puto Pao you can serve for your family or guests. If you manage to perfect it, you can even get serious with it and make a business out of it. Whether it’s for leisure or for livelihood, this recipe can be a good start.

Making this Puto Pao Recipe is not rocket science if you made potu in the past, I am sure you can do this the only difference is adding a filing inside and that's it you can however add some twist to your liking.

For example adding chicken instead of pork, adding custard filling instead of meat or even vegetables whatever satisfies your craving.

Puto Pao Recipe

Puto Pao is basically a small version of the Chinese Siopao dish. It is made out of puto, a steamed rice cake filled inside with the usual siopao filling.

INGREDIENTS

Asado Filling

• 2 tbsp cooking oil

• 6 cloves garlic

• 1 medium onion

• ½ kg pork

• ¼ cup soy sauce

• 2 tbsp oyster sauce

• ¼ cup brown sugar

• 2 tbsp corn starch dissolve in ¼ cup water

Rice Cake

• 4 cups all-purpose flour

• ½ cup white sugar

• 4 tbsp baking powder

• 2 ½ cup water

• 1 cup evaporated milk

• ¼ cup butter

• 2 pcs salted duck egg

INSTRUCTIONS 

• In a large pan over medium heat, add the cooking oil, sauté the garlic and onion until soft and translucent. Add the pork and cook for 7 minutes or until lightly brown.

• Add the soy sauce, oyster sauce and brown sugar. Stir until the sugar is dissolved. Simmer for 2-3 minutes.

• Pour the cornstarch mixture then season with salt and pepper. Simmer for 1 minute or until the sauce thickened. Remove from the pan, let it cool and set aside.

• In a large bowl, combine the flour, baking powder, sugar, butter and milk. Gradually add the water while continuously stirring until well blended.

• Prepare the molders and grease with vegetable oil or melted butter. Pour about 1 tablespoon of batter mixture on each mold.

• Then, put a teaspoonful of asado filling on each mold. Add some more batter up to ¾ full and top with a slice of salted duck egg.

• Place in a steamer basket and steam for 10-15 minutes over boiling water. Remove from the steamer and let it cool for 10 minutes.

• Gently loosen the Puto Pao from mold and serve.

Xoxo

Gil