J
Jeanh
Guest
Puto-Pao
INGREDIENTS:
For the batter
Make the batter
Make the filling
INGREDIENTS:
For the batter
- 500 grams all purpose flour
- 250 grams white sugar
- ¼ cup baking powder
- 2½ cups water
- 1 cup powdered milk
- 3 large eggs
- 3 tablespoons butter, melted and cooled
- 2 tablespoons cooking oil
- 2 cloves garlic, minced
- 500 grams flaked pork
- ½ cup water
- ½ cup white sugar
- 1 teaspoon cornstarch
- ½ cup soy sauce
- 1 piece laurel leaf
- 1 piece star anise
- 4 salted eggs, sliced
- cheddar cheese, sliced
Make the batter
- In a large bowl, mix together the flour, sugar, and baking powder. Pour in water and powdered milk, then stir well.
- Add in the eggs and butter then mix until well blended. Set aside.
Make the filling
- In a pan, heat oil and saute garlic until aromatic.
- Add flaked pork and cook for 3 minutes, stirring often.
- Add the rest of the filling ingredients and cook until pork is tender and the sauce has thickened.
- Once filling is ready, discard anise and laurel. Set aside.
- Prepare steamer, or use a large wok with a plate or a metal rack set atop some water.
- In muffin cups (lined or greased depending on preference), pour a little amount of batter then add a tablespoon of filling. Cover the filling with another amount of batter until cup is nearly all the way full. Top with salted egg and cheese.
- Steam for 10 to 15 minutes or until done. Puto-pao are done when the tops have domed and are soft and springy to the touch, and a toothpick inserted in the center comes out clean.
