Puto is another popular Pinoy’s native delicacy. The puto has evolved to countless versions they now come it various sizes, colors, flavors, topping and they even made with filling. One of the variations of the Puto is called Puto Pao.
Puto pao is cross of the Chinese steamed bun called siopao. Puto pao is a variation from the traditional steamed delicacy because it has a filling, usually asado.
|Puto Pao Siopao Image Credit: Ms B Photo Blog|
Note: Below recipe can make up to 50 pcs of puto pao.
Puto Pao Recipe Ingredients:
For the filling
* 1/2 kilo ground pork
* 25 pcs. boiled quail egg
* 1/2 head garlic, chopped
* 1 cup pineapple juice
* 1/2 cup red wine
* 1 pc. star anise
* 1/2 cup cornstarch
* 1 tbsp. sugar
* cooking oil
For the batter
* 4 cups all purpose flour
* 4 tbsp. powdered milk
* 4 tbsp. baking powder
* 1 1/2 cups white sugar
* 3 cups water
* 1/4 cup butter
For the toppings
* 1/4 cheddar cheese,
* 2 salted eggs
Puto Pao Cooking Instruction - How To Make Puto Pao:
For the filling:
1). In a sauce pan, place and stir fry garlic until fragrant, add in ground pork and stir cook for 3-5 minutes.
2). Add in red wine and stir cook for another 2-3 minutes.
3). Now add in pineapple juice, sugar, staranise and 1 cup water, bring to a boil and simmer for 10-15 minutes or until the liquid is reduce to half.
4). Add in cornstarch diluted in 1/2 cup of water and boiled egg, stir cook for another 2-3 minutes.
5). Season with salt to taste. Remove from pan and set aside.
For the batter and steaming:
1). In a big bowl, shift all purpose flour, milk powder, baking powder and sugar. Slowly whisk and blend in water. Now whisk in butter until fully blended.
2). Fill 1/4 full the cupcake moulds with batter. Put in the middle of the mould half quail egg and 1 tsp of the filling then fill in more batter to nearly full. Top with strips of cheese and salted egg.
3). Repeat the process for the rest of the cupcake moulds. Arrange filled moulds in a steamer, place cheesecloth in between each tray to avoid water drips. Put enough water and 1 tbsp of vinegar on the steamer and steam for 20-25 minutes.
4). Remove from tray and mould. Served warm.