Puto-Pao Recipe

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

For the filling

• 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

For the toppings

• 4 salted eggs, sliced
• cheddar cheese, sliced

INSTRUCTIONS:

Make the batter

1. In a large bowl, mix together the flour, sugar, and baking powder. Pour in water and powdered milk, then stir well.
2. Add in the eggs and butter then mix until well blended. Set aside.

Make the filling

1. In a pan, heat oil and saute garlic until aromatic. 
2. Add flaked pork and cook for 3 minutes, stirring often. 
3. Add the rest of the filling ingredients and cook until pork is tender and the sauce has thickened.
4. Once filling is ready, discard anise and laurel. Set aside.

To assemble

1. Prepare steamer, or use a large wok with a plate or a metal rack set atop some water.
2. 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.
3. 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.

Source: Tummy Train

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